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More German Recipes 

The "Original" Schwenkbraten
Rib Steak Recipe

Beef Schaschlik
The original recipe comes from several sources. One is the book "The Cuisines of Germany ". by Horst Scharfenberg.
It is called August Goerg Steak. Many recipes today have lots of different spices. The original recipe has a wonderful simplicity to it.

 

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Ingredients:

Per steak,
1 16 oz rib eye steak, it needs to be at least an inch thick
1 teaspoon kosher salt
pinch of mace
2 teaspoon fresh ground black pepper
1 medium purple onion or several shallots
garllc if desired


 

The original recipe comes from several sources. One is the book Cuisines of Germany. by Horst Scharfenberg.
It is called August Goerg Steak. Many recipes today have lots of different spices. The original recipe has a wonderful simplicity to it.

The Cuisines of Germany  


 

Mix the Kosher salt and fresh ground black pepper with a pinch of mace


Slice the purple onion

 

Pound the onions lightly to get the juices running.

.In a glass dish put a layer underneath the steak and then a layer on top. This can also be achieved in a plastic storage bag.

Put something on top of the steak to weight it down. So the onion juice goes into the steak. The marinating should be no longer than a day. The onions can turn bitter after that.

 

The next day bring the steaks out.

 

 

The Schwenker is a swinging arm grill. Three or four chains attached to a single chain give it the ability to turn and evenly distribute the heat.

Beachwood is the traditional wood used. Alder, Oak and apple wood may be the best substitute but some would argue that. I would say that hickory and Mesquite are way different.

 

 

.

 

In the absence of swinging arm grill I just move the steaks around. I use charcoal and some soaked wood chips. apple wood or Alder are substitutes that are similar to beech wood.

The coals should be really hot. I used plenty of charcoal.
At the same time I did some pork steaks.

I made a little tray out of several thickness of aluminum foil and placed it on the fire.

Turn when you get a nice char on the steaks. For medium rare you are going to need probably 5-8 minutes on each side for a 1 1/2 thick rib eye.

I sliced the steaks so each person can get a bit of each.

I place the meat on top of the onions.

We served it with a traditional radish salad (Rettichsalat)

 


In USA

KitchenAid KHB100ER Hand Blender, Empire Red

 

 

In Australia

Tefal Click 'N' Mix Stick Blender

Chicken Schaschlik

Mushroom Rouladen

 
 

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Last updated September 16, 2017