Spiessbraten and Schwenkbraten
A dish originating from the German city of Idar Oberstien

The Spiessbraten and Schwenkbraten belong to Idar-Oberstein as well as jewelry and
precious stones. It is known as a typical meal in the whole area, even
far away from the borders of Idar-Oberstein. In the springtime when the
days become a little warmer and even more sunny, the Spiessbraten and Schwenkbraten
barbecue time starts. At some days in the summer time even whole streets
are surrounded by the fragrance of the meat that is well done on an open
beach-wood-flame.

There are many versions of Spiessbraten or Schwenkbraten. First there is the version that is done on a barbecue grill (Schwenkbraten) and second the version where the meat is rolled with onion and spices and roasted on a spit over beachwood coals. (Spiessbraten).

There are many recipes and ways to prepare this dish.

SCHWENKBRATEN

Beef -T Bone, or Rib Eye
Pork, Tender cuts from the Pork Loin
Spices: salt, pepper, onions, garlic


The meat should be prepared one night before eating. At first spice the
meat with salt and pepper. Now peel the onions and cut them in rings.
Spice them with salt and pepper, too and press them in a little bit. Put
the onions and the meat in sites. The last site is onions. The next day
you start a big beech-wood-fire and burn it down until it's very hot.
Rearrange the onions now and put the meat on the grill. It should be
well done from both sides. The meat is ready after about 25 minutes (it
depends on the weight). The meat is ready when it starts loosing juice
or when it is firm to the touch. Pork should be
done very well, beef can be done medium or rare, just as you like it.
As supplement we recommend green salad, fresh bread and grilled
potatoes. We wish a delicious meal.

The most important ingredient is very STRONG ONIONS otherwise it doesn't
come out so well.

Spiessbraten
(Rolled)
One could take a piece of sirloin or Tenderloin steak and flatten it out or even a flank steak would work.

We recommend to prepare the meat one night before. Spice it with salt,
pepper, onions and garlic as well. Cut the onions in little pieces and
fill the meat with the onions. Roll the meat and attach it with a
string. The next day you prepare your fire, put the meat on a stick and
turn it for 1 1/2 hours. Normally the meat is ready when the skin is
quite cross. Now cut meat in slices. Supplement as before.

August Goerg's Grilled Steak (Spiessbraten)

1 shallot or small onion chopped
freshly ground black pepper
pinch mace
1 large steak (just over 1 lb), at least 1 1/4 inches thick, trimmed Per person

Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife.

Coat the steak with the shallot mixture, pressing it in so it will adhere.

Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).*

Take the steaks off the grill while they are still pink inside. Sprinkle them with salt.

Author , Anne