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{"id":8,"date":"2016-02-05T18:07:00","date_gmt":"2016-02-05T18:07:00","guid":{"rendered":"http:\/\/magublacook.tk\/2016\/02\/sonntags-beiried-sunday-roastbeef\/"},"modified":"2016-02-05T18:07:00","modified_gmt":"2016-02-05T18:07:00","slug":"sonntags-beiried-sunday-roastbeef","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2016\/02\/05\/sonntags-beiried-sunday-roastbeef\/","title":{"rendered":"Sonntags Beiried | Sunday Roastbeef"},"content":{"rendered":"<p>&nbsp;<\/p>\n<div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<p><a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"http:\/\/2.bp.blogspot.com\/-fIrw2Lptx38\/VnSpEsPFvoI\/AAAAAAAAD1g\/t2Bd3Fm19PY\/s1600\/Erdapfelforelle.JPG\"><br \/>\n<\/a><\/p>\n<h3><a style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\" href=\"http:\/\/2.bp.blogspot.com\/-etvKXEzRzxc\/VqqJZ17aaNI\/AAAAAAAAD2o\/bx5xWKABor8\/s1600\/RoastbeefSmall.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"\" alt=\"\" width=\"320\" height=\"320\" border=\"0\" \/><\/a><span style=\"color: #0b5394;\"><span style=\"color: #f9cb9c;\">\u00a0<\/span><\/span><\/h3>\n<h3><span style=\"color: #0b5394;\"><span style=\"color: #f9cb9c;\">Zutaten (4 Portionen)<\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand:mittel (aber zweit\u00e4gig)<\/i><\/span><\/h4>\n<p><span style=\"color: #0b5394;\">1 kg Beiried\u00a0<\/span><br \/>\n<span style=\"color: #0b5394;\">3 EL grobes Salz<\/span><br \/>\n<span style=\"color: #0b5394;\">2 EL Pfefferk\u00f6rner<\/span><br \/>\n<span style=\"color: #0b5394;\">1 EL Wacholderbeeren<\/span><br \/>\n<span style=\"color: #0b5394;\">1 Bund Schnittlauch<\/span><br \/>\n<span style=\"color: #0b5394;\">4 Erd\u00e4pfel<\/span><br \/>\n<span style=\"color: #0b5394;\">1 Pkg Zitronen-Dill Sauce (z.B. bei Ikea) <\/span><\/p>\n<\/div>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<div><span style=\"color: #f6b26b;\"><br \/>\n<\/span><span style=\"color: #f6b26b;\"><br \/>\n<\/span><span style=\"color: #f6b26b;\"><br \/>\n<\/span><\/div>\n<div><span style=\"color: #f6b26b;\">\u00a0<\/span><\/div>\n<h3><span style=\"color: #f6b26b;\">\u00a0<\/span><\/h3>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p><span style=\"color: #073763;\">Diesmal hab ich mich mit einem typischen Sonntagsessen besch\u00e4ftigt, einem langsam gegarten Beiried in Salz-Pfeffer Kruste.<\/span><br \/>\n<span style=\"color: #073763;\"><br \/>\n<\/span><span style=\"color: #073763;\">Im ersten Schritt werden das Salz, die Pfefferk\u00f6rner und die Wacholderbeeren in einem M\u00f6rser m\u00f6glichst klein zerstampft. Anschlie\u00dfend wir der Schnittlauch fein geschnitten und der Salz-Pfeffer Mischung vermengt.\u00a0<\/span><br \/>\n<span style=\"color: #073763;\"><br \/>\n<\/span><span style=\"color: #073763;\">Im n\u00e4chsten Schritt wird eine K\u00fcchenfolie ausgelegt. In die Mitte kommt die Salz-Pfeffer Mischung und darauf das Beiried. Anschlie\u00dfend wird das Beiried fest in die Folie eingewickelt und kommt \u00fcber Nacht in den K\u00fchlschrank.<\/span><br \/>\n<span style=\"color: #073763;\"><br \/>\n<\/span><span style=\"color: #073763;\">Am n\u00e4chsten Tag kann das Beiried aus der Folie genommen werden. Nun wird es auf allen Seiten f\u00fcr 2 Minuten scharf angebraten. Die Seite mit dem Fett wird als letztes und f\u00fcr 3 Minuten angebraten. Anschlie\u00dfend kommt das Beiried bei ca 90\u00b0C (auf jeden Fall unter 100\u00b0C) f\u00fcr 5 Stunden in das Backrohr.<\/span><br \/>\n<span style=\"color: #073763;\"><br \/>\n<\/span><span style=\"color: #073763;\">In der Zwischenzeit werden die Kartoffel in Wedgesform geschnitten und beliebig mit Salz, Pfeffer, \u00d6l und anderen Gew\u00fcrzen mariniert. Sobald das Beiried fertiggegart ist kommt es aus dem Backrohr und wird zum Rasten beiseite gestellt. W\u00e4hrenddessen werden die Wedges bei 200\u00b0C gold-braun gebacken. Au\u00dferdem kann die Zitronnen-Dill-Sauce aufgekocht werden.<\/span><br \/>\n<span style=\"color: #073763;\"><br \/>\n<\/span><span style=\"color: #073763;\">Das Beiried kann nochmal auf der Fettseite angebraten werden. Anschlie\u00dfend wird es fein aufgeschnitten und gemeinsam mit den Wedges und der Sauce serviert.<\/span><\/p>\n<article><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span>&nbsp;<\/p>\n<hr \/>\n<\/article>\n<article><\/article>\n<article>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\">Ingredients\u00a0<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: medium (but 2 days are needed)<\/i><\/span><\/h4>\n<p><span style=\"color: #0b5394;\">1 kg Roastbeef<\/span><br \/>\n<span style=\"color: #0b5394;\">3 tbsp. coarse salt<\/span><br \/>\n<span style=\"color: #0b5394;\">2 tbsp. black peppercorns<\/span><br \/>\n<span style=\"color: #0b5394;\">1 tbsp. juniper berry<\/span><br \/>\n<span style=\"color: #0b5394;\">1 bunch of chives<\/span><br \/>\n<span style=\"color: #0b5394;\">4 potatoes<\/span><br \/>\n<span style=\"color: #0b5394;\">1 Pkg lemon-dill sauce (e.g. Ikea)<\/span><\/p>\n<div><span style=\"color: #f9cb9c;\"><br \/>\n<\/span><span style=\"color: #f9cb9c;\"><br \/>\n<\/span><\/div>\n<h3 style=\"color: #134f5c;\"><span style=\"color: #f9cb9c;\">Preparation (4\u00a0portions)<\/span><\/h3>\n<div>\n<p><span style=\"color: #073763;\">This time I will present you a typical sunday meal, a slowly cooked roastbeef in salt and pepper crust.<\/span><\/p>\n<p><span style=\"color: #073763;\">First of all we&#8217;ll put the salt, pepper and juniper berries into a mortar and finely grind it. Then the chives are chopped and also mixed to the salt-pepper mixture.\u00a0<\/span><\/p>\n<p><span style=\"color: #073763;\">Now spread a piece of plastic wrap onto the kitchen table and scatter the salt and pepper mixture over it. Then wrap the roastbeef tightly with the foil and put the package into the fridge overnight.<\/span><\/p>\n<p><span style=\"color: #073763;\">Next day take out the roastbeef again and sear it from all sides for around 2 minutes. After that you can put the roastbeef into the oven at 90\u00b0C for around 5 hours.<\/span><\/p>\n<p><span style=\"color: #073763;\">Meanwhile you should start to cut the potatoes into the shape of wedges and season them with salt, pepper, oil and any other spice. As soon as the roastbeef has cooked for 5 hours you can put it aside and start to bake the wedges at 200\u00b0C until they turn golden-brown. Also the lemon-dill sauce should be prepared, if you use a convinience product just heat it up and it is ready to serve.<\/span><br \/>\n<span style=\"color: #073763;\"><br \/>\n<\/span><br \/>\n<span style=\"color: #073763;\">At the end you can sear the meat on the fatty side for another 2 minutes. Afterwards cut it into fine slices and serve it together with the wedges and a bit of the sauce.<\/span><\/p>\n<\/div>\n<div>\n<div style=\"color: #134f5c;\"><span style=\"color: #0c343d;\"><br \/>\n<\/span><span style=\"background-color: white; color: #073763; font-family: 'trebuchet ms' , 'trebuchet' , 'verdana' , sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/p>\n<div><span style=\"background-color: white; color: #073763; font-family: 'trebuchet ms' , 'trebuchet' , 'verdana' , sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">\u00a0<\/span><\/div>\n<\/div>\n<\/div>\n<\/article>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u00a0 Zutaten (4 Portionen) Aufwand:mittel (aber zweit\u00e4gig) 1 kg Beiried\u00a0 3 EL grobes Salz 2 EL Pfefferk\u00f6rner 1 EL Wacholderbeeren 1 Bund Schnittlauch 4 Erd\u00e4pfel 1 Pkg Zitronen-Dill Sauce [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":17,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[27,39],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sonntags Beiried | Sunday Roastbeef - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/en.magublacook.eu\/index.php\/2016\/02\/05\/sonntags-beiried-sunday-roastbeef\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sonntags Beiried | Sunday Roastbeef - Magublacook\" \/>\n<meta property=\"og:description\" content=\"&nbsp; 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