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Krustenbraten
Ca. 1,5-2 kg Krustenbraten aus der Schweinekeule mit Schwarte
Mit einem scharfen Messer die Schwarte kreuzförmig einritzen
Ringsherum mit Öl einpinseln
Salzen und Pfeffern
Auf dem achen Gitterrost dann mit der Schwarte nach unten 50 Minuten bei 180 °C garen.
Den Braten wenden und nochmals die Schwarte mit Öl einpinseln und 50 Minuten bei 180 °C
weiter garen.
Auch kann man hier wieder bei den letzten 40 Minuten Gemüse dazu geben z.B. Kartoffeln,
Zwiebeln, Karotten, Lauch, Zucchini etc. (siehe bei Kalbshaxe)
Kalbshaxe mit Gemüse
1 Kalbshaxe ca. 1,5 kg
Das Fleisch ca. 1 cm vom Knochen einritzen
Salzen, Pfeffern und einölen
Auf den achen Gitterrost legen
35 Minuten bei 200 °C garen
Dann 4 kleine Zwiebeln oder Schalotten geschält
2 geschälte Karotten in mundgerechte Stücke schneiden
4 gekochte Kartoffeln halbieren
1 Viertel vom Fenchel und Strunk entfernen
Alles zur Haxe geben und mit etwas Öl einpinseln und etwas salzen.
Jetzt noch mal alles zusammen 35-45 Minuten bei 180 °C garen.
Das Fleisch soll sich vom Knochen lösen.
02238_DE-GB-FR-NL_V11.indb 19 19.01.10 09:29
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