Best 5 German Schwenkbraten Recipes
**Schwenkbraten: A Savory German Pork Roast Dish with Variations**
Schwenkbraten is a delectable German pork roast dish that tantalizes taste buds with its succulent flavors and versatile preparations. Originating from the Swabia region of Germany, this dish showcases pork shoulder or neck roasted to tender perfection. The meat is first marinated in a flavorful blend of spices, herbs, and liquids, then seared until golden brown before being braised in a rich sauce. Variations of Schwenkbraten abound, each region or family boasting its unique recipe. From the classic version featuring a tangy vinegar-based sauce to variations using beer, wine, or even creamy mushroom sauce, Schwenkbraten offers a culinary journey through the diverse culinary traditions of Germany.
**Recipes Included:**
* **Classic Schwenkbraten:** This recipe presents the traditional Schwenkbraten made with pork shoulder, marinated in a flavorful mixture of vinegar, onions, garlic, and spices, then roasted and braised to succulent perfection.
* **Swabian Schwenkbraten:** Originating from the Swabia region, this variation features a tangy vinegar-based sauce enhanced with the addition of juniper berries, lending a distinct aromatic touch to the dish.
* **Bavarian Schwenkbraten:** Hailing from Bavaria, this recipe showcases a rich and flavorful sauce made with beer, onions, and spices, resulting in a hearty and satisfying pork roast.
* **Franconian Schwenkbraten:** This Franconian rendition of Schwenkbraten incorporates a creamy mushroom sauce, adding a luscious and earthy flavor dimension to the tender pork.
* **Rhenish Schwenkbraten:** Originating from the Rhineland region, this variation features a flavorful sauce made with white wine, onions, and herbs, imparting a delicate and elegant flavor to the pork.
* **Thuringian Schwenkbraten:** This Thuringian recipe uses a marinade of yogurt, onions, garlic, and spices, resulting in a tender and juicy pork roast with a slightly tangy flavor profile.
AUTHENTIC SCHWENKBRATEN (GERMAN BBQ PORK STEAKS)
Try this delicious traitional recipe from the Saarland. This marinate pork steaks are called Schwenkbraten and are traditionally cooked on a Schwenkgrill
Provided by Marita
Categories Main Course
Time P1DT20m
Number Of Ingredients 12
Steps:
- Peel and slice the onions finely.
- Peel the garlic cloves and crush them.
- Crush the Juniper berries with a pestle or mortar or use another heavy item.
- Assemble the remaining ingredients( mustard, thyme, oregano, paprika powder, cayenne pepper, salt and pepper) for the marinade and place them in a large shallow bowl. With a spoon stir the ingredients to achieve a smooth mass.
- Add the pork steaks to the bowl and rub the marinade in. Store the marinated pork chops in an airtight container in the fridge. ( I like to keep them in a zip lock bag, to ensure the pork steaks are fully covered in the marinade.)
- Leave to marinate for at least 24-48 hours. Remove the meat from the fridge at least 1 hour before grilling.
- Oil your grill plate before making the fire.
- With the back of a spoon remove the onions from the pork steaks. You can fry them in a pan on the stove or place them in some foil to cook over the bbq.
- Grill each steak for about 10-15 minutes (exact cooking time depends on the thickness of the steak and the heat of the grill)
- Serve with a side salad and white crusty bread. If you like you can place the cooked onions on top of the steaks.
Nutrition Facts : Calories 365 kcal, Carbohydrate 7 g, Protein 1 g, Fat 38 g, SaturatedFat 6 g, TransFat 1 g, Sodium 627 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 31 g, ServingSize 1 serving
GERMAN SCHWENKBRATEN (PORK STEAK BARBECUE) RECIPE
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Steps:
- Gather the ingredients.
- If you cannot find pork steaks already cut, buy a whole pork shoulder roast (or similar roast), debone it , and cut the meat crosswise, 1/2 to 3/4 inches thick to make steaks.
- Mix the oil with the garlic , mustard and the rest of the spices in a large bowl.
- Add the steaks and the onions and turn to coat.
- Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 to 24 hours, mixing a few times to redistribute the oil.
- Place schnitzel (without onions) in a single layer over direct heat, salt (a little) and grill for 8 to 10 minutes per side.
Nutrition Facts : Calories 809 kcal, Carbohydrate 6 g, Cholesterol 180 mg, Fiber 1 g, Protein 48 g, SaturatedFat 17 g, Sodium 172 mg, Sugar 2 g, Fat 66 g, ServingSize 8 servings, UnsaturatedFat 0 g
MARINIERTER SCHWENKBRATEN (MARINATED PORK STEAKS)
This German pork steak is marinated for at least 24 hours and grilled over a wood fire. It was developed in Saarland, southwest Germany. Recipe: germanfood.about.com Photo: www.kuechengoetter.de
Provided by Ellen Bales
Categories Steaks and Chops
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, mix the oil with the garlic, mustard and the rest of the spices. Add the steaks and the onions and turn to coat.
- 2. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 - 24 hours, mixing a few times to redistribute the oil.
- 3. Remove meat from the refrigerator about 1/2 hour before grilling, to take the chill off. Place pork (without onions) in a single layer over direct heat, salt a little and grill for 8-10 minutes on each side.
- 4. Serve with potato salad, dandelion salad, beer, and grilled vegetables.
GERMAN SCHWENKBRATEN
This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!
Provided by Kimberly McCutcheon-Seabolt
Categories World Cuisine Recipes European German
Time P1DT35m
Yield 8
Number Of Ingredients 12
Steps:
- Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
- Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
- Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
- Preheat grill for medium heat.
- Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 16.3 g, Cholesterol 110.3 mg, Fat 47.6 g, Fiber 4.1 g, Protein 38.5 g, SaturatedFat 11.6 g, Sodium 109 mg, Sugar 6.1 g
AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE
This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.
Provided by sonnyu28
Categories Pork
Time 3h15m
Yield 1 roast, 6 serving(s)
Number Of Ingredients 14
Steps:
- wash and pat dry roast.
- mix all dry ingredients together and rub onto roast.
- spread a liberal amount of mustard onto roast.
- heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
- push vegetables aside and brown roast from all sides in the very very hot roasting pan.
- ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
- ad broth and transfer everything to the oven.
- roast covered for 1 1/2 hours at 350°F.
- uncover, stir onions and veggies.
- turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
- once roasting time has finished transfer meat to a plate to rest.
- take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
- strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
- Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
- Best served with potato dumplings and sauerkraut.
Tips:
- Choose the right cut of pork: A shoulder roast or pork butt is best for schwenkbraten, as they are tough cuts that benefit from slow cooking.
- Marinate the pork: Marinating the pork for several hours or overnight helps to tenderize it and infuse it with flavor.
- Use a variety of spices: Schwenkbraten is typically seasoned with a variety of spices, such as paprika, garlic, cumin, and caraway seeds. Experiment with different combinations to find your favorite flavor profile.
- Cook the pork slowly: Schwenkbraten is traditionally cooked over low heat for several hours. This allows the pork to become tender and fall apart easily.
- Baste the pork regularly: Basting the pork with the marinade or pan juices helps to keep it moist and flavorful.
- Serve with your favorite sides: Schwenkbraten is typically served with potatoes, dumplings, or sauerkraut.
Conclusion:
Schwenkbraten is a delicious and flavorful German dish that is perfect for a special occasion. With its tender pork, rich sauce, and variety of spices, it is sure to please everyone at your table. So next time you are looking for a new recipe to try, give schwenkbraten a try. You won't be disappointed!
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