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    You are in: Home / Recipes / Spiessbraten, Idar-Oberstein Style Recipe
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    Spiessbraten, Idar-Oberstein Style

    Spiessbraten, Idar-Oberstein Style. Photo by Susie #3

    1/3 Photos of Spiessbraten, Idar-Oberstein Style

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Susie #3's Note:

    This is a traditional recipe from my home town, Idar-Oberstein, in Germany. The meat is grilled on hardwood fire, using a metal tripod with a fire pan attached to the bottom of the tripod legs and the actual grilling surface hanging from the top of the tripod. If you are interested in a picture of this type of grill, let me know and I will post one. You can use any kind of meat with this recipe. Even half chickens turn out wonderful. Our favorite is pork tenderloin, however. The spice measurements are per pound of meat, so you cannot go wrong if you stick to these measurements. We figure that one pound of meat serves two people nicely. The "pinches" in the measurements are my Mom's pinches: pick up as much as your thumb, index and middle finger can hold.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix the spices with your hands, squeezing the onions until they get juicy.
    2. 2
      Place some of the spice mixture in a dish, place the meat on top and cover with the rest of the mixture.
    3. 3
      Cover the dish and marinate for at least 3 hours or up to 6 hours. I don't recommend to marinate over night because the onions will turn bitter.
    4. 4
      Fire up the grill and when it has its cooking temperature, remove the marinade from the meat and grill to desired doneness.
    5. 5
      If you go with pork tenderloin, make sure you don't overcook the meat. Take it off the grill when it is still flexible when you press on it with your finger. Place it in an oven dish, cover it and let it rest in the oven at about 200 degrees for 10 minutes. This gives the juices a chance to settle and the meat will be soooo tender.

    Ratings & Reviews:

    • on April 27, 2014

      55

      Definitely a keeper! Fried the onions in olive oil, butter and a little white and added to the sliced pork.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2007

      55

      This is superb I can remember eating this as a kid with my German Aunt I am glad to find a so close recipe.The onions are very tasty when grilled with the pork also.I prefer to use oak wood to cook ours over Happy grilling!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2007

      55

      Simple and flavorful. I made a stuffed rolled pork roast and it was delish. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spiessbraten, Idar-Oberstein Style

    Serving Size: 1 (310 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 342.6
     
    Calories from Fat 111
    32%
    Total Fat 12.3 g
    18%
    Saturated Fat 4.2 g
    21%
    Cholesterol 149.6 mg
    49%
    Sodium 423.7 mg
    17%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.2 g
    12%
    Protein 47.3 g
    94%

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