Recipe and ingerdients to make your own “Original Obersteiner Spiessbraten”, you will know if your meat is well done, if you tasted our meat first.
Beef: Roastbeef, loin, best end ribs, use only tender meat
Pork: loin, pork chops, ham, pork chops from neck
Seasoning: Onions, salt, pepper and garlic
The meat should be 3 to 5 cm thick, raw weight per person approximately 300 to 400 grams
Approximately 6 to 10 hours prior to final cooking, sprinkle salt and pepper on the meat slices. Peal onions and cut them in slices. Season onions with salt and pepper. Then cover the meat with the seasoned onion slices.
Heat an open fireplace using beech- or oakwood.
Before putting the meat on the grill, fill it with little onion and garlic pieces.
Put the meat on the grill and roast them shortly on both sides using a high flame to seal the pores of the meat. Then roast the meat on low flame with lots of glowing fire. Do not use a fork to turn the meat to avoid loss of meat juice. Cooking time is approximately 20 to 30 minutes depending on the weight of the meat.
The meat will dry out if it is grilled too long. The “Spießbraten” is usually ready when the meat juice is noticeable on top of the meat.
Out of 100 possibilities to prepare “Spießbraten”, this is version 99, or…