Weckewerk. The north Hessian specialty! 
Traditional Schlachte food from Kassel German



600 g beaf belly, or rind (best beaf knuckle)
200 g white bread
 n. B. broth soluble
4 liters of water (3-4 liters of water)
1 tsp marjoram
1 teaspoon cumin
1 tsp pepper ground
25 g salt
250 g onion (s)
For 4 Portions

Working time: 30 min / Cooking / Baking time: approx. 2 hours / difficulty:. Simple / p calories. P .: not specified

The soluble broth in 3 to 4 liters of boiling water. The meat cook until it and then get out. While it cools, is allowed to the rolls in the broth sources until they have completely soaked - possibly even water if necessary pour.

Flesh with rind and onions are rotated by the Wolf. The mass comes with the soaked bread and spices in a pot and boiled with stirring so long over low heat until all the liquid has evaporated.

Now you can boil the weckewerk either 2 hours at about 85 ° C in the prepared jars, or they put it at least 2 hours cold. In the fridge you can keep the weckewerk 3-4 days, boiled down, it is at least 6 months. For consumption the weckewerk is seared in a pan and traditionally served with warm potatoes and cold pickles.

Note: Correct crispy seared or "burnt", it is called "Bürgermeisterart" - declared the favorite dish of Phillipp Scheidemann, Reich Minister and Mayor of Kassel.


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