Schweinsteak Recipes

GERMAN SCHWENKBRATEN (PORK STEAK BARBECUE) RECIPE

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.

MARINIERTER SCHWENKBRATEN (MARINATED PORK STEAKS)

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.

SCHWEINSTEAK - GRILLED PORK FILETS

Steps:

• In heavy plastic ziplock bag mix vinegar, ketchup, oil, onion, garlic, mustard, pepper and sugar.
• Add herbs and Tabasco.
• Marinade steaks for at least 4 hours, then grill 4-5 minutes each side. Serve on hard-crust Broetchen.
• Try this one with Dijon, or Duesseldorf Mustard (available in German delis, sometimes in a good grocery store)

SCHWEINSTEAK

Steps:

• Set out a heavy skillet and a roasting pan having a tight fitting
• cover.
• Cut the ribs into serving-size pieces.
• Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper.
• Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides.
• While the meat is browning, prepare the meat broth.
• Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture. Finely chop the onion.
• Put the meat into the roasting pan.
• Pour the broth mixture over the browned ribs.
• Add the chopped onion.
• Cover and put in a 350 degree F.
• oven for about 1-1/2 hours, or until the ribs are tender.
• With a slotted spoon, remove meat from pan to a warm serving platter.
• Set aside to keep warm while preparing the sauce. For Sauce: If necessary, skim excess fat from cooking liquid.
• Strain the liquid and pour into a small saucepan.
• Mix the 1/4 cup of water and 2 tablespoons of flour in a screw top jar.
• Cover jar tightly and shake until mixture is well blended.
• Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid.
• Bring to boiling.
• Gradually add the remaining flour mixture. Bring sauce to boiling after each addition.
• Cook 3 to 5 minutes.
• Spoon or pour about 1/2 of the hot sauce over spareribs on the platter.
• Serve remaining sauce in a gravy boat if desired.
• Serve ribs with Spaetzle.

BAVARIAN PORK LEG (SCHWEINSHAXE)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Rub pork legs with salt and pepper on all sides. Set into a deep-rimmed baking sheet. Pour boiling water on top.
• Bake in the preheated oven for 30 minutes. Add onion, carrot, caraway seeds, and crushed peppercorns.
• Continue to roast until pork leg is cooked through, about 90 minutes more. Baste with liquids from the pork every 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).