Schwenk Recipes
MARINIERTER SCHWENKBRATEN (MARINATED PORK STEAKS)
This German pork steak is marinated for at least 24 hours and grilled over a wood fire. It was developed in Saarland, southwest Germany. Recipe: germanfood.about.com Photo: www.kuechengoetter.de
Provided by Ellen Bales
Categories Steaks and Chops
Time 40m
Number Of Ingredients 10
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.
GERMAN SCHWENKBRATEN
This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!
Provided by Kimberly McCutcheon-Seabolt
Categories World Cuisine Recipes European German
Time P1DT35m
Yield 8
Number Of Ingredients 12
Steps:
- Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
- Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
- Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
- Preheat grill for medium heat.
- Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 16.3 g, Cholesterol 110.3 mg, Fat 47.6 g, Fiber 4.1 g, Protein 38.5 g, SaturatedFat 11.6 g, Sodium 109 mg, Sugar 6.1 g
SCHWENKBRATEN
Make and share this Schwenkbraten recipe from Food.com.
Provided by Lavender Lynn
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
- Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
- Remove pork from marinade and allow to come to room temperature as you preheat the grill.
- Wrap the onions separately with foil to create a pouch. Discard marinade.
- Preheat grill for medium heat.
- Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 640.2, Fat 41.2, SaturatedFat 8.2, Cholesterol 129.3, Sodium 430.6, Carbohydrate 16.9, Fiber 3.3, Sugar 6.2, Protein 50.3
SCHWENK
Make and share this Schwenk recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time P4DT10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- After pounding the steaks marinate for 24-48 hours turning a few times.
- Grill for 10 minutes on each side and serve on hard rolls with mustard and salad.
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- Combine all ingredients for the marinade in a zip top bag. Add the pork chops to the bag. Massage the contents to evenly distribute the marinade over the pork chops, and use your fingers to crush the onions.
- Preheat your grill to Medium-High heat (375-425 degrees F) for two-zone grilling (one direct heat side and one indirect heat side). You can cook these on any grill you have, but you will get a more authentic recipe if you cook these over charcoal.
- Remove the pork chops from the marinade, and shake off any excess pieces. Don't discard the marinade.
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