Description
Surbraten Rezept – Surfleisch wird nicht geräuchert sondern nur gebeizt. Die Zubereitung eines Surbratens ist sehr einfach. Schnelle und Einfache Surbraten Rezepte.
Ingredients
Scale
- 1 kg Surfleisch vom Schweinskaree (cured pork loin)
- 1 Bund Suppengrün (mixed soup vegetables, e.g., carrot, celery root, leek, parsley)
Instructions
- Preheat your oven to 150 degrees Celsius (302 degrees Fahrenheit) to ensure it is fully heated before you begin cooking the meat.
- Since the Surfleisch (cured pork loin) is already seasoned during the curing process, there is no need to add additional spices or salt. This step ensures the flavor remains balanced and not overly salty.
- Rinse the Surfleisch briefly under cold water to remove any excess brine on the surface. Pat the meat dry with paper towels.
- Cut the Surfleisch into large, even-sized pieces to ensure even cooking. Aim for pieces that are about the same size for consistent results.
- Prepare the Suppengrün by washing the vegetables thoroughly. Peel the carrots and celery root if necessary, and cut all the vegetables (carrots, celery root, leek, and parsley) into coarse chunks.
- Place the pieces of Surfleisch in a single layer in a large, ovenproof (fireproof) baking dish or roasting pan. Distribute the prepared Suppengrün evenly around and under the meat pieces to add flavor and moisture during roasting.
- Pour a small amount of water (about 250 ml or 1 cup) into the bottom of the dish to prevent the meat from drying out and to create steam during roasting.
- Place the baking dish uncovered in the preheated oven. Roast the Surfleisch at 150 degrees Celsius for approximately 2 hours.
- During roasting, check the dish every 30 minutes. Baste the Surfleisch with the juices from the bottom of the pan, and add a little more water if necessary to keep a small amount of liquid in the dish. This will help to keep the meat moist and tender.
- After 2 hours, check if the Surfleisch is tender by piercing it with a fork; it should slide in easily. If not, continue roasting for an additional 15-30 minutes, checking periodically.
- Remove the Surfleisch and Suppengrün from the oven. Let the meat rest for about 5 minutes before serving. This allows the juices to redistribute and keeps the meat moist.
- Slice the Surfleisch and serve it hot, accompanied by the roasted Suppengrün. Traditional Austrian sides such as Semmelknödel (bread dumplings) and Stöcklkraut (braised cabbage) pair wonderfully with this dish.
Notes
Surfleisch is cured pork and is already salted and seasoned, so avoid adding extra salt to the recipe. Suppengrün is a traditional German/Austrian soup vegetable mix, typically including carrot, celery root, leek, and parsley. You can find Surfleisch at specialty butchers or substitute with another cured pork cut. This dish is best served with classic sides like bread dumplings (Semmelknödel) and braised cabbage (Stöcklkraut).
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg