{"id":37894,"date":"2024-11-28T08:05:05","date_gmt":"2024-11-28T07:05:05","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&p=37894"},"modified":"2024-11-28T08:05:06","modified_gmt":"2024-11-28T07:05:06","slug":"onion-layered-meat","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/zwiebel-schichtfleisch\/","title":{"rendered":"Onion layered meat"},"content":{"rendered":"

You will need:<\/strong> Fireclay bricks \/ Celtic pot \u00ae<\/a> \/ Celtic pot \u00ae Frying plate\/lid<\/a>
Working hours:<\/strong> 25 minutes
Cooking time:<\/strong> approx. 2.5-3 hours

Preheating: <\/strong>approx. 30 minutes
Top heat: <\/strong>approx. 200-220\u00b0C

In the BOBBY:
Preheating: <\/strong>approx. 15 minutes
Top heat: <\/strong>approx. 180-200\u00b0C

<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/strong><\/strong>
(for 7-8 persons)
<\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n

<\/p>\n\n\n\n

    \n
  • 1.8 kg pork neck<\/li>\n\n\n\n
  • 900 g onions, cut into rings<\/li>\n\n\n\n
  • 2-3 cloves of garlic, finely chopped<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    For the Rub:<\/strong><\/p>\n\n\n\n

      \n
    • 4 tablespoons paprika powder, sweet<\/li>\n\n\n\n
    • 1 tbsp brown sugar<\/li>\n\n\n\n
    • 2 tsp mustard powder<\/li>\n\n\n\n
    • 1 tsp pepper, black<\/li>\n\n\n\n
    • 1 teaspoon caraway seeds, ground<\/li>\n\n\n\n
    • 1 pinch of cayenne pepper<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      In addition:<\/strong><\/p>\n\n\n\n

        \n
      • 300 ml beer<\/li>\n\n\n\n
      • 150 g bacon, sliced<\/li>\n\n\n\n
      • Salt<\/li>\n<\/ul>\n\n\n\n
        <\/div>\n\n\n\n

        The day before:<\/strong>
        Cut the pork neck into 1.5-2 cm thick slices and salt them well.<\/p>\n\n\n\n


        Mix all the ingredients for the rub together in a bowl.

        Rub the steaks thoroughly with the rub.

        Place the onion rings in a bowl and mix in the garlic.

        First line the bottom of the Celtic pot with a layer of onions. (So nothing can burn!)

        Now place a layer of meat slices on top of the onions. Repeat until the meat and onions have been used up.

        Finish with a layer of onions and spread the bacon slices on top.

        Cover the pot with the lid and leave everything to infuse overnight in the fridge.<\/p>\n\n\n\n

        <\/div>\n\n\n\n

        The next day:<\/strong>
        Remove the pot from the fridge.

        Heat the Merklinger to approx. 200-220\u00b0C (BOBBY approx. 180-200\u00b0C).

        Remove the lid from the pan and pour in the beer from the side.<\/p>\n\n\n\n

        Put the lid back on the Celtic pot and place it directly on the hot refractory bricks in the Merklinger.

        After 2.5-3 hours, the onion layered meat is ready.


        <\/p>\n\n\n\n


        Tip:
        <\/strong>It goes well with potatoes, white bread, pasta or rice.
        <\/p>","protected":false},"excerpt":{"rendered":"

        Du ben\u00f6tigst daf\u00fcr: Schamottsteine \/ Keltentopf \u00ae \/ Keltentopf \u00ae Bratplatte\/DeckelArbeitszeit: 25 MinutenGarzeit: ca. 2,5-3 Stunden Vorheizen: ca. 30 MinutenOberhitze: ca. 200-220\u00b0C Im BOBBY:Vorheizen: ca. 15 MinutenOberhitze: ca. 180-200\u00b0C Zutaten(f\u00fcr 7-8 Personen) F\u00fcr den Rub: Au\u00dferdem: Am Vortag:Den Schweinenacken in 1,5-2 cm dicke Scheiben schneiden und diese gut salzen. Alle Zutaten f\u00fcr den Rub in einer Sch\u00fcssel miteinander vermengen. Die […]<\/p>\n","protected":false},"featured_media":37895,"template":"","tags":[],"kochen":[89,88,83],"backen":[],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-37894","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","kochen-anderes","kochen-auflauf","kochen-fleisch"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/37894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/37895"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=37894"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=37894"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=37894"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=37894"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=37894"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=37894"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=37894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}