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Recipes
typische Speisen aus dem Fichtelgebirge sind Kronfleisch und Schweinebraten, hier haben wir für Sie
das jeweilige Rezept für die Speisen.
Kronfleisch
In Bavaria “Kronfleisch” is called the meat of the diaphragm. It is a treat, appetizer or main course.
Ingredients for 4 people:
2, 2 pounds of “Kronfleisch”
A half rack
horseradish, freshly grated
1 liter of broth richly dimensioned
1 bunch chives cut into rolls
1 bunch of greens
salt and pepper, for sprinkling
Roast Pork
Ingredients for 4 people:
2 ,2 pound roast pork
1 tablespoon oil
2 bunch of greens
250 ml water
2 table spoons mustard
salt and pepper
1 onion
German Style Spare Ribs
Ingrendients for 4 people:
2 ,2 pounds pork spare ribs
3 old rolls
1 onion
200 gr. flour
1 carrot
2 eggs
2 celeries
1 Liter vegetable stock
1 slice bacon
salt and pepper
Schnitz
Ingrendients for 4 people:
0, 9 pounds potatoes
50g butter
300g swede
250g
minced meat, (Beef)
300g
celeriac
salt and pepper
1 onion
1 EL
tablespoon paprika, sweet
400g
leeks
1 Liter of meat broth
1 small cauliflower
3 tablespoon parsley, chopped
Wash the Kronfleisch and remove the skin. Add the broth enriched with greens and boil the meat gently for 15-20
minutes depending on thickness. The meat should be pink in the middle. Cut it into slices and arrange it on
wooden plates. Sprinkle it slightly with salt and pepper, chives and half a soup spoon of broth over it. Eat with
freshly grated horseradish and sour dough bread.
![[x]](index_htm_files/close.png "Schließen")
First rub the meat with mustard and season. Roast a big onion. Sear the meat in a frying pan on all sides then
pour in the water. Preheat the oven to 180 degrees (convection) or 200 degrees (electric oven) then cut the
small greens and put it together with the meat and cook it for about 1 ½ hours. Douse the gravy from time to
time over it. Finally, thick the rear with the sauce binder and serve the roast with the vegetables and additions.
First, heat some fat in a large frying pan and brown the sliced onion with the strips of bacon lightly. Remove
onion and bacon and then roast the spare ribs on all sides. Now spice with salt and pepper, add the onion, the
bacon and the chopped vegetables and fry everything lightly. Add about 1 liter of vegetable stock and let it
steam for about 70 minutes in a closed pot over medium heat.
Cut the bread into 1 cm big croutons. Mix the flour, eggs and a pinch of salt. Add water if the dough is too thick-
similar to a pasta dough. Heat water in a large saucepan and put salt into it. When the water cooks it’s time to
add the bread croutons to the dough (if the rolls are added before, they are soaked and don’t taste that good)
and shape the croutons with wet hands and place them into the boiling salted water. Let it simmer for about 25
minutes. Service the ribs with the dumpling and the sauce.
Kartoffeln, Steckrüben, Sellerie und Zwiebel schälen und alles in kleine Würfel schneiden. Lauch putzen,
waschen und in dünne Ringe schneiden. Geputzten Blumenkohl in Röschen zerteilen. Zwiebel im
Butterschmalz glasig braten, das Hackfleisch unterrühren und krümelig braten. Mit Salz, Pfeffer und Paprika
würzen. Kartoffeln, Sellerie, Lauch und Steckrüben zugeben und kurz mitbraten. Brühe angießen und alles 15
Minuten köcheln lassen. Blumenkohlröschen dazugeben und weitere 15 Minuten garen. Erneut abschmecken
und mit Petersilie bestreut servieren. Die Arbeitszeit beträgt ca. 30 min. Dazu passt ein frisches Bauernbrot und
ein kühles Bier.
