{"id":2678,"date":"2015-11-02T22:12:51","date_gmt":"2015-11-02T20:12:51","guid":{"rendered":"http:\/\/omnia.alte-messe-bistum-speyer.de\/?p=2678"},"modified":"2016-01-08T16:10:26","modified_gmt":"2016-01-08T14:10:26","slug":"abteibraten","status":"publish","type":"post","link":"http:\/\/omnia.alte-messe-bistum-speyer.de\/?p=2678","title":{"rendered":"Abteibraten"},"content":{"rendered":"
\"\"
\naus dem vatikanischen Kochbuch<\/address>\n
<\/address>\n

Zutaten:<\/h2>\n

1 kg Schweinebraten, Salz, schwarzer Pfeffer (M\u00fchle), 3-4 EL s\u00fc\u00dfer Senf, 3-4 EL \u00d6l zum Anbraten, 100g Speck (sehr fein gew\u00fcrfelt), 100g Zwiebeln (gehackt), 2 Lorbeerbl\u00e4tter, 1 Knoblauchzehe (in der Schale zerdr\u00fcckt), 4 Gew\u00fcrznelken, 125 ml hei\u00dfe Gem\u00fcsebr\u00fche, 150 ml Klosterbier, 1 TL getrockneter Thymian, 3 Scheiben Pumpernickel (zerbr\u00f6selt), Zucker, Saft von \u00bd Orange, 4 EL Creme double<\/p>\n

Zubereitung:<\/h2>\n

a)\u00a0 Den Braten salzen, pfeffern und mit Senf bestreichen. \u00d6l in einem Br\u00e4ter erhitzen und das Fleisch darin von allen Seiten scharf anbraten.<\/p>\n

b)\u00a0\u00a0\u00a0 Speck, Zwiebeln und Lorbeerbl\u00e4tter zugeben und ca. 2 min. mitbraten. Knoblauch mit den Gew\u00fcrznel-
\nken zugeben, mit der Gem\u00fcsebr\u00fche und dem Abteibier angie\u00dfen. Thymian und Pumpernickel zugeben. Das Ganze im vorgeheizten Backofen bei 250\u00b0C auf der untersten Einschubleiste 30 min. ohne Deckel schmo-
\nren lassen.<\/p>\n

c)\u00a0\u00a0\u00a0 Danach die Temperatur auf 200 \u00b0C herunterschalten und den Braten unter mehrmaligem Begie\u00dfen ei-
\nne Stunde garen. Den Braten mit Alufolie umwickeln und 15 min. ruhen lassen.<\/p>\n

d)\u00a0\u00a0\u00a0 Die Knoblauchzehe, Gew\u00fcrznelken und Lorbeerbl\u00e4tter aus dem Bratenfond entfernen und das Ganze p\u00fc-
\nrieren. Mit Zucker und Orangensaft abschmecken. Dann die Creme double unterr\u00fchren und die So\u00dfe mit
\ndem Stabmixer nochmals aufschlagen.<\/p>\n

e)\u00a0 Den Braten in Scheiben schneiden und mit der So\u00dfe servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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