Schweinsbraten ohne Schwein

Name: Schweinsbraten ohne Schwein
Yield: 3 servings
Cuisine: German
Ingredients: 1.6 kg Weizenmehl; 1 l Wasser; 1 TL Paprikapulver; 1 TL Knoblaupulver; 1 TL Zwiebelpulver; 1 EL Räuchersalz; 1 TL Flüssigrauch; Salz; etwas pflanzliche Butter; 1.5 L Gemüsebrühe; 3 Reispapiere; 0.5 TL Paprikapulver; 0.5 TL Majoran; 1 TL Salz; 1 TL Knoblauchpulver; 1 TL Flüssigrauch; 150 g geschmolzene pflanzliche Butter; 200 ml heißes Sonnenblumenöl

Serves 3

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Schweinsbraten ohne Schwein

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Serves 3

Directions

1Mix flour and water for the Schweinsbraten out of seitan.
2Knead flour and water to form a dough.
3Place the dough in water for one hour.
4Set up a broth with carrots, leek, onion and celery root.
5Wash the starch out of the dough until only the gluten remains.
6Save some of the first wash water; it's needed later for the crust.
7Let the dough rest briefly.
8Cut off a quarter of the dough and put it aside.
9Season, tear and knot the rest together.
10Add butter to keep the roast moist.
11Shape a knot, put the rest of the dough over it, tie it up, and cook it in the broth for four hours.
12Pour some broth over it, season it well, add a piece of butter, and bake it in the oven at 200°C for 45 minutes.
13Baste it with the sauce every 15 minutes to keep it moist.
14For the crust, mix butter, garlic powder, paprika powder, and liquid smoke.
15Soak the rice paper in water and place it in the marinade.
16Take the starchy water from the beginning and spread a little layer of the liquid starch on the roast.
17Cover with the marinated rice paper.
18Bake in the oven for 15 minutes until the rice paper has dried out a bit.
19Pour hot oil over it to make the crust pop.
20Finally, put everything in the oven for 15 minutes and it's done.

Ingredients

1.6 kg Weizenmehl
1 l Wasser
1 TL Paprikapulver
1 TL Knoblaupulver
1 TL Zwiebelpulver
1 EL Räuchersalz
1 TL Flüssigrauch
Salz
etwas pflanzliche Butter
1.5 L Gemüsebrühe
3 Reispapiere
0.5 TL Paprikapulver
0.5 TL Majoran
1 TL Salz
1 TL Knoblauchpulver
1 TL Flüssigrauch
150 g geschmolzene pflanzliche Butter
200 ml heißes Sonnenblumenöl

Schweinsbraten ohne Schwein

Serves 3

instagram.com

Schweinsbraten ohne Schwein

instagram.com

Serves 3

Directions

1Mix flour and water for the Schweinsbraten out of seitan.
2Knead flour and water to form a dough.
3Place the dough in water for one hour.
4Set up a broth with carrots, leek, onion and celery root.
5Wash the starch out of the dough until only the gluten remains.
6Save some of the first wash water; it's needed later for the crust.
7Let the dough rest briefly.
8Cut off a quarter of the dough and put it aside.
9Season, tear and knot the rest together.
10Add butter to keep the roast moist.
11Shape a knot, put the rest of the dough over it, tie it up, and cook it in the broth for four hours.
12Pour some broth over it, season it well, add a piece of butter, and bake it in the oven at 200°C for 45 minutes.
13Baste it with the sauce every 15 minutes to keep it moist.
14For the crust, mix butter, garlic powder, paprika powder, and liquid smoke.
15Soak the rice paper in water and place it in the marinade.
16Take the starchy water from the beginning and spread a little layer of the liquid starch on the roast.
17Cover with the marinated rice paper.
18Bake in the oven for 15 minutes until the rice paper has dried out a bit.
19Pour hot oil over it to make the crust pop.
20Finally, put everything in the oven for 15 minutes and it's done.