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Ciolan bavarez boiled in beer

Ciolan bavarez boiled in beer

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First I boiled it for an hour with peppercorns and bay leaves. Then I carded it with the knife ... and I ground 3 cloves of garlic with fresh thyme, cumin and salt in the morjar ... And I rubbed the ciolan well with the obtained paste.

Then I placed it in a tray, together with an onion cut into quarters and 5-6 cloves of unpeeled garlic, I threw there a few sprigs of thyme and rosemary and I poured about 300ml of beer over.

I covered it with aluminum foil and put it in the oven, on low heat, for an hour. After an hour, all the beer was gone, so I poured another 300ml, I covered it again, and I -I left it in the oven for another 45 minutes.

It was so tender and fragrant - I don't have enough words to explain; you have to try and see with your own eyes!

Smoked ciolan in the oven

Oven smoked in the oven & # 8211 boiled and baked. With notched, crunchy and reddish mouse. German traditional food, Haxe, Schweinshaxe, Eisbein, Stelze (in Austria) is a dish that is cooked differently depending on the area it comes from. This is the front / back pork chop that can be cooked in several ways.

Ciolan has a tender and juicy flesh, wrapped in leather with a thick layer of fat. Unfortunately, it also has a large enough bone that the meat represents only 60% of the mass of a shank. That's why I chose a 1 kg stick and I was left with 600 g of meat, fat and mice.

There are two main cooking options: in northern Germany, raw and smoked ciolan is used, a product flavored and kept in a bait that is then boiled / baked, and in southern Germany and Austria, raw ciolan (usually grilled or baked) is processed ( source)

And the gaskets differ depending on the area. It can be served with mashed potatoes (Berlin), kale (Franken), dumplings (Knödel) or baked potatoes.

For this oven-smoked ciolan recipe, I chose the version from northern Germany, using a raw and smoked ciolan, which I then baked in the oven, at the grill function.

Bavarian cuisine - simple and tasty

Bavarian cuisine has rustic origins, it is simple, based on dishes containing meat, vegetable salads in which the potato is a star and unpretentious pastry. There is a clear influence from Austria and Bohemia, but these are just accents that enrich the flavor of Bavarian cuisine.

The restaurant menus have generous lists of Bavarian-specific salads and appetizers. For example, an appetizer is present almost everywhere Kalter Braten, cold pork fillets, cut into thin slices and served with bread and horseradish. Another protein appetizer is that sausage salad, Wurstsalat, from sausages marinated with onions and pickles. Kartoffelsalat it's on any table, at any time. It's a very simple salad, made of boiled potatoes, vinegar and cucumbers.

Most of the main Bavarian dishes are red, pork or beef. You will often find them in restaurant menus Schweinsbraten (sliced ​​pork with sauce and potato dumplings) or Krustenbraten (still pork, but in a spicy crust), times Rollbraten (pork roll with potato and pretzel salad). I no longer list the dozens of kinds of sausages, you can find them in the Bavarian menus, they have a special chapter.

The most popular Bavarian desserts are Dampfnudel, Muenchner Apfelstrudel and Kaiserschmarrn. Dampfnudel it's a chubby dumpling seasoned with vanilla sauce. Muenchner Apfelstrudel is the apple strudel - the recipe is the classic one, but I don't know what else the Bavarians put in it, I would eat until I fainted. It's tasty and fine and fragrant… ah! Kaiserschmarrn it is the most pretentious of all, it is a delicate mixture of pancake strips with fresh fruit and aromatic raisins, under a rain of powdered sugar.

Beer is the most consumed beverage. The most popular Bavarian beer is Helles, it has a sweet taste. It is followed by Weissbier, which contains barley and wheat and is more sour. But I recommend the monastery beers that have, in addition to the cool flavor, fabulous stories. As for wines, in Bavaria you can enjoy Riesling, Bacchus, Domina, Silvaner, Regent, Scheurebe.

How about a main Bavarian Sunday meal? Let's try Schweinshaxe: baked pork chop, sprinkled with beer. This is how we combine two of the Bavarian stars, pork and beer. It is a more laborious recipe, but you will have the opportunity to gain the admiration of the diners. Here's what you need:

1 raw pork chop (about 1 kg)
1 liter of beer
4-5 cloves of garlic
2 tablespoons dried thyme
4 tablespoons coarse salt
Ground black pepper to taste

Boil 2-3 liters of water with 2 tablespoons of salt. Until it boils, clean the ciolan well. When the water is ready, reduce the flame of the stove and bring the stove to a boil - be careful, it must be completely covered with water. It should boil for an hour, an hour and a half. Meanwhile, mix the crushed garlic with the remaining salt, ground black pepper and thyme.

Remove the ciolan from the water and leave it to cool a little, growing only the rind from place to place (not the meat). Preheat the oven to 200 degrees, then grease the ciolan with the mixture of garlic, salt and spices and massage it a little, so that the flavors penetrate the fiber.

Now you need a tray of that with a grill. Put the ciolan on the grill, and every 20 minutes sprinkle it with plenty of beer. Keep it like this for about two hours - two and a half hours, depending on the oven. When the ciolan is ready, put it on a plate, and as a garnish you can add either natural potatoes or a slightly spicy cabbage salad. Don't forget the beer, although it goes great with a red wine.

Bavarian Ciolan boiled in beer - Recipes

Welcome to the Recipes-Diets channel, a site that teaches you how to cook tasty and healthy.
Today we will make a delicious smoked ciolan on sauerkraut.
In December, when the preparations for Christmas and New Year are made, the smoked ciolan is sought after by Romanians and cooked in a place of honor.

& # 8211 a smoked ciolan
& # 8211 a cabbage
& # 8211 2 onions
& # 8211 2 tablespoons tomato and pepper paste

After the bean with ciolan, the second food in our preferences is the ciolan on cabbage.
We saw how the ciolan is prepared: it is burnt and cleaned well, then it is boiled with onion, carrot, parsnip, and of course the spices: thyme, pepper, dill, rosemary, oregano, garlic, and whatever you like.
After two hours of cooking, remove to the pan and leave in the oven for another two hours, until the meat falls off the bone. From time to time he sprinkles himself with the water in which he boiled, or with a cup of beer.

Until the ciolan is cooked, chop the onion and cabbage, and put them to harden in two tablespoons of lard. The cabbage should not be boiled, nor kept on the fire for an hour, to soften completely. When it has hardened, we can put a spoonful of tomato and pepper paste on it, but it is not mandatory.
Cabbage is ready. Now we cut the ciolan, which tempts us with the pink meat and the irresistible mouse.
We eat with warm bread, made quickly in the pan, or with polenta.
And of course we also drink a glass of natural wine 100% from our own production & # 8211 on the balcony.
You can find all these recipes on the Recipes-Diets page.
Good appetite!

Pork steak in beer

Just a quick way to cook, giving great results. For frying in a pan instead of beer used vegetable oil.

  • pork - 500 grams
  • beer (anything) - 0, 5 liters
  • onion - 2 pieces
  • salt, pepper and other spices - taste.

1. Cut the meat into pieces of about 3 x 3 cm.

2. Peel the onions, grind them on a coarse grater, then add to the meat.

salt 3. Sprinkle with pepper and other spices.

4. Pour half of the beer (250 ml) and mix well.

5. Leave marinated pork for 2 hours at room temperature.

6. red-hot pan, put the meat, add a little beer. Fry over medium heat (without oil) until golden. In what is necessary to pour beer for pork not to burn.

7. Place the pieces on a plate and allow to cool slightly.

Ciolan bavarez

Ciolan bavarez from: smoked ciolan, beer, pepper, garlic, salt, onion, cumin, thyme.


  • 1 smoked ciolan
  • 500 ml of black beer
  • 3-4 peppercorns
  • 5-6 cloves of garlic
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1 teaspoon grated cumin
  • 1 onion
  • salt

Method of preparation:

Boil water with a pinch of salt. When it boils, add the ciolan, the bay leaf and the peppercorns. Let it boil for 1 hour.

Then take out the ciolan on a plate and cut the mouse with a knife. Grind three cloves of garlic, put thyme, cumin and salt on top.

Then rub the ciolan with this paste and put it in a tray, next to the onion cut into quarters, the remaining garlic and half of the beer. Cover and bake for 40-50 minutes.

Ciolan Bavarez Fiert in Bere

Now, whether she's Bavarian or not - I can't swear! But it sounds good doesn't it? And I think it's close to the real thing. and if it's not, it was great anyway - it's definitely going in my Hall of Fame: D After I finished eating I spent half an hour last night rubbing the bone - yes, it was THAT good

This recipe certainly does not fall into the "easy dinner" category. It's a longer process, but in the end it was all worth it. This ciolanul had a royal treatment. First I boiled it for an hour with peppercorns and bay leaves. Then I carded him with the knife. and I ground 3 cloves of garlic with fresh thyme, cumin and salt.

. And I rubbed the ciolan well with the obtained paste. Then I placed it in a tray, together with an onion cut into quarters and 5-6 cloves of unpeeled garlic, I threw there a few sprigs of thyme and rosemary and I poured about 300ml of beer over.

I covered it with aluminum foil and put it in the oven on low heat for an hour. There is a little beer left for me - the reward for a job well done, right? Go for it - you deserve it! : D

After an hour, most of the beer had run out, so I poured another 300ml, covered it again, and left it in the oven for another 45 minutes to soak up all the yuminess.
At the end, my jerk looks like this:

Like it's died and gone to heaven .. and I with him: D It was so fragile and fragrant - I don't have enough words to explain you have to try and see with your own eyes!
I served it with sauerkraut with thyme and bread dumplings. and some more beer ofc: D

How to make fragile and crunchy ciolan

There are a few places in this country on the side of the road, where you can find ciolan with or without beans, so good that you feel like crying next to the blid, sometimes with fear, lest a firmer driver get hungrier than you. How do they do that fragile shit in these places? Simple: boil it for two or three hours. The other day I figured out how you can do it in an hour, and during this time give it a crunchy frost on the outside, without which the tenderness inside doesn't seem to be so valuable. There it is:

You need ciolan, spices and a pressure cooker.

Put the ciolan in the pot and put the spices on it (in my case, salt, pepper, cumin, coriander).

Water over the jug to cover it, the lid on the pot, the pot on the fire, 40 minutes from the moment it starts to boil.

Take the ciolan out of the pot, dust it again with the morodenii, place it in a tray or a heat-resistant pan, pour a few flakes of the juice in which it boiled and put it in the hot oven. You keep him there for ten minutes to a quarter of an hour.

What do you say? Is it very complicated?

From here, ask for the limit. You can put horseradish, sour cabbage, sauerkraut, beans, beet salad, six beers (joke).

Basic recipe

Many people call this recipe for wheat beer " male, because the final product will be stronger than 10%, and the taste will be saturated, with a pleasant bitterness inherent in this type of drink.

  • 2, 5 kg of wheat and barley malt, a total of 5 kg. You can use both purchased and own cooking. I have already given a description of how to germinate the grain and turn it into malt in an article about the preparation of barley beer.
  • 40 grams of hops. There is also an important point here: when buying, it is important to pay attention to the 3% alpha acidity.

To prepare a delicious wheat beer, the recipe involves a three-step mashing:

  1. Keep the temperature at 55 ° C for 5 minutes.
  2. Raise the temperature to 65 ° C and keep for 35 minutes.
  3. At the same time to maintain 72 ° C.
  4. Bring to 78 ° C and keep for 10 minutes.

Then bring to a boil and only after an hour and a quarter add about 90% of the malt. Cook for another half hour, add the remaining 10% of the malt and turn off after 10 minutes.

Leave in room conditions (in the dark). The must cools and wanders for a week. Then we filter the drink, pour it into bottles and send it to the basement for a week.

How cold, there is no consensus. The best choice it's your own tasting. The foam drink is poured by tilting the glass slightly and drinking slowly, savoring.

Baked turkey meat with vegetables

Ingredients needed for baked turkey pulp:

  • 1 top turkey pulp (approx. 1200 gr)
  • 12 potatoes
  • 3 carrots
  • 1 small piece of celery root
  • 2 small red onions
  • March 1
  • 5 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon chili
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon grated sea salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon dried oregano
  • 1/2 cup white wine
  • 1/2 cup water
  • 1 white onion
  • 1 easy captain

Preparation of turkey pulp with baked vegetables:

In a bowl we put the olive oil first. We clean the onion and finely chop it and we put the peeled garlic through the grinder. Gradually add all the spices listed above, pour the wine and water and mix. We put the meat in the marinade. turn it from side to side, then cover the bowl and refrigerate for 3 hours.

Take the meat out of the fridge and place it in a tray. Pour the marinade into the pan over the meat. We clean and wash the potatoes, carrots, onions and celery well. We cut the potatoes in half, the carrots in 3-4 cm rounds, the celery slices and the onion in two. Place the vegetables in the pan next to the pulp. Salt and pepper the vegetables and sprinkle with a little more wine.
Cut the apple in half and place it in the tray.
Cover the tray with Al foil. and put the tray in the preheated oven at 190-200 degrees for about 50 minutes. After this time has elapsed, remove the foil, sprinkle the meat with the sauce from the tray and put it back in the oven for about 30 minutes, until the meat is browned on top.
We check with a fork if the meat is penetrated and if so we stop the fire and take the tray out of the oven.

Remove the meat and vegetables on a plate, slice the meat and serve hot.
Have a great appetite if you choose to cook this food!

A recipe proposed by the blog

Video: Wheat Beer from Scratch. How to Brew Everything (July 2022).


  1. Arick

    You are absolutely right. In it something is also idea excellent, agree with you.

  2. Cadda

    Curious but not clear

  3. Caden

    What necessary words... super, magnificent idea

  4. Arashilar

    I agree, useful message

  5. Neuveville


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