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German Spiessbraten - Pork Steak

by Kathryn
(Texas)

We had Spiessbraten everywhere while living in Germany, but can't seem to duplicate the spices. The only recipe I have found has salt, pepper and onions. I know it has more than that. Please help! I would love to make this for all the children when they come home for Christmas.

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German Spiessbraten - Pork Steak

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Dec 11, 2011
Rating
starstarstarstarstar 		greatest ever
by: Jan Morris

I lived in Strassburg Kassern from late 1969 until after I graduated in 1972. We enjoyed the Spiessbraten many many times. Such great memories. My sister and I are taking our 84 year old father back next year to visit the places we lived in Germany & Italy. It is his dearest wish, so while we are still able, off to Europe we go. With daddy in tow.
Jan
Aug 29, 2011
Rating
starstarstarstarstar 		The best way
by: Aaron

The best way to make spiessbraten is just with salt/pepper and onions. My whole family lives in hottenbach germany, I myself just returned from a visit. The way they make it is with pork tenderloin cut into 2" thick steaks.. or about 500g pieces. Then they simply cut the yellow onions into rounds and then cut the rounds in half. They cover the meat in salt and pepper and onions,place it all in a ziploc type of bag and let it set for 2 maybe 3 days in a refrigerator turning it twice a day.

Then while cooking they brown the onions and make a tray of veggies consisting of full garlic cloves cut up red and green peppers cucumbers, cover it in a vegetable type oil and spice it, place it in the oven and bingo. we also put little round potatoes in foil and cooked them on the swinging grill.
Aug 09, 2011
Rating
starstarstarstarstar 		our version
by: PATI B

Oh how we loved this when we lived in Idar...with the winter radish salad...what a treat.
The version we always had was beef, tho' pork would certainly work.
We would purchase rolled sirloin roast,unroll it and fill the meat with onions and the other spices you mentioned, then reroll, coat the outside with the same mixture, tie and "marinate" a day or so in the fridge.
Never thought of the nutmeg...
It was heavenly, though never quite perfect...probably the air and atmosphere of that wonderful town.
Apr 21, 2011
Rating
starstarstarstarstar 		you got it
by: Evette

As far as the missing ingredient you are correct it is nutmeg. I lived in I-O for 3 years right up hill from the festival... the smell was awesome! !!!!!
Nov 18, 2010
Rating
starstarstarstarstar 		Recipe
by: Anonymous

There are MANY variations of Spiessbraten to be sure:

Base Ingredients:
Pork / Beef
Salt
Pepper
Paprika
Garlic
Onions

Other ingredients I've seen: Mace, Mustard
Nov 07, 2010
Rating
starstarstarstarstar 		spiessbraten, missing ingredient
by: PeteY.

I too was captured by spieesbraten in the early 60's while wearing a green suit. The restaurant was probably the same one outside Idar-Oberstein where you ate outside and the locals worked their dogs thru obedience courses. The meat was cooked over an open fire on a swinging grate. I asked for preparation details and was told small onion pieces embedded in slits in the pork steak. Spices were salt, pepper and nutmeg! Nowhere in my internet sleuthing have I seen mention of nutmeg, but I think it may be the elusive ingredient mentioned by those who can't get it quiate right. Freshly grated nutmeg is what you want, by the way.

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