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

Schwenkbraten (schwenk= swinging arm) An actual Swinging grill over the coals for this Steak dish

Spiessbraten (spiess=Spit or Skewer)

The Spiessbraten and Schwenkbraten (A Pork or Beef Steak dish), belong to the city of Idar-Oberstein Germany, as well as the jewelry and precious stones. It started in the 1800's when Gem stone prospectors returned from South America and wanted to do their own version of steaks like the Gaucho's did. It is known as a typical meal in the whole area, even far away from the borders of Idar-Oberstein.

Idar-Oberstein is in the Rhineland-Pfalz area of Germany

This is the famous "Rock Church" in 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

Pork Steaks

Traditionally these pork steaks are cooked on a swinging grill over beechwood coals. It is very hard to find beechwood here in the United States, so I am told that oak is an acceptable substitute.

4 pounds boneless pork roast ( boneless pork loin would work well)
1 cup oil
10 onions, cut into strips
4 cloves garlic, crushed
7 crushed juniper berries
1 tablespoon german mustard
Thyme, Oregano, Curry, Paprika, Cayenne Pepper and Black
Pepper*

Cut the Pork Roast into about 8 slices. Place your onions into a bowl and pound them slightly to release their wonderful flavor. Add the remaining ingredients (oil, garlic, juniper berries, mustard and spices) and mix well.
Place a pork roast steak into a dish and then cover with some of the onion mixture, being sure to mash the onions into the meat; add another pork roast steak and more onion mixture. Continue until all of the pork roast steaks have been covered with the onion mixture. Marinate for at least
24 hours, covered, in the refrigerator.

When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature. In the meantime, prepare your fire. The wood should be brought to hot coals. Oil your grill surface before placing the meat onto the grill. Grill the pork roast steaks and onions slowly over the hot coals for 10-15 minutes on each side (depending on how you like the steaks).

Serve with Kartoffelsalat, Tomaten Salat and Baguette (or Brotchen, if you can find some).

From Dwayne

For Beef Schwenkbraten

Use T-Bone or Rib eye steaks about 1 lb a piece and at least an inch thick.

Seasoning
Salt , Pepper, Onions and chopped fresh garlic.
This recipe has you cut the onions into rings.

Preparation the night before;
First put salt (preferably Kosher salt) and fresh cracked pepper on the steaks. Then place the onion rings and chopped garlic in a bowl and salt and pepper them as well. ( this brings out some juices of the onion and garlic ) Press the onions and garlic into the meat now. and place in a plastic storage bag and wrap it tight so the onions make good contact.

Take off the onions and broil to each persons likeness as you did the pork schwenkbraten.

SPIESSBRATEN
BEEF STEAK
sometimes called , August Goerg's Grilled Steak

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

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.

*Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames.

From: THE CUISINES OF GERMANY by Horst Scharfenberg

 

SPIESSBRATEN
(Rolled)
BEEF , 2 lbs of Beef Sirloin or flank Steak

PORK, pork loin that has been flattened. You do this by cutting it in a reverse jelly roll. Then flatten it out with a meat hammer.

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 tie it with
string. The next day you prepare your fire, put the meat on a stick and
turn it for 1 1/2 hours or put it on a rotisserie.

Now cut meat in slices.

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