Recipes

Bamberg onion

Bamberg style onionIngredients for 4 servings:
4 big onions,
250 g pork,
100 g cooked smoked pork,
4 slices smoked bacon,
1/4 litre Original Schlenkerla Smokebeer,
salt, pepper, mace, marjoram,
3 eggs,
2 bread rolls,
chopped parsley
2 tablespoons brown meat stock.

Preparation:
Peel the onions, cut approx. 1 cm off of the root end. Scoop out the onion until the sides are approx. 1 cm thick. Put pork and smoked pork with the insides of the onion through meat grinder. Mix the results with the eggs, bread rolls, spices and the parsley. Fill the 4 onions and let them roast in a casserole with some water and without lid for about 45 minutes at 200°C. Fry the smoked bacon and put it on each onion; put the cut-off onion end on top of the bacon. When done, remove onions from casserole. Pour the drippings from the casserole into a skillet; add brown meat stock, flour, spices and the Schlenkerla Smokebeer; heat and stir until the gravy becomes thick. Bamberg Stuffed Onions are served with mashed potatoes or boiled potatoes.

recipe in japanese

Schlenkerla cheese

Schlenkerla CheeseIngredients for 4 servings:
250 g Camembert cheese,
60 g butter,
1 onion,
1 tablespoons mayonnaise,
3 teaspoons paprika powder.

Preparation:
The camembert has to be well aged. Mash the cheese with a fork and mix it with the butter and mayonnaise. Add the chopped onion and the paprika powder. Mix until reddish-orange. The cheese is garnished with raw onion rings, tomatoes and pickles and served with brown or black bread.

recipe in japanese

Veal knuckle

1 veal knuckle
2 knifetips of white pepper
100g carrots,
100g celery
100g leek
1 clove of garlic
4 tablespoons of oil
1 teaspoon of salt
1/4 l cream
70g tomato puree
25g flour

Preparation:
Wash the knuckle with cold water, dry it and rubb pepper and salt in it. Peel, wash and dice the vegetables. Peel the clove and hash it. Preheat the oven to 200°C. Roast the knuckle in a roasting tin with the oil crispy brown. Close to the end, add the vegetables and roast them together with the knuckle for a short time. Now cover up the knuckle and cook it on the second level in the oven for 2 hours. Mix the cream with the flower and the tomato puree and stir them clear. Pour this into the roast tin 15 minutes prior the end of cooking and stir it into the stock - cook the knuckle in this time without lid. Keep the knuckle warm, strain the stock and serve it as sauce.

Brisket beef with horse radish sauce

500g bovine bones
1 onion
2 bunches of greens
6 white peppercorns
1/2 bunch parsley
1kg brisket of beef
20g flour
20g butter
200g cream
3 table spoons horseradish (spicy)
1 table spoon sugar dash of salt
lemon juice, worcester sauce
2 table spoons chive reels

Preparation:
Put 3 litres of water, the bovine bones, the greens, the peeled onions, the white pepper and the parsley into a bowl, bring it to the boil and leave it simmering for about one hour. In this broth then add the beef and leave it simmering for another 2 hours. For the sauce, gold sweat the flour in the butter and then add 300ml soup and the cream. Boil it under constant stirring for 10 minutes and then spice it with horse radish, salt, sugar, lemon juice and Worcester sauce. Cut the beer and pour the sauce on top of it. As side order we recommend dumplings or potatoes. Disperse the chive over the sauce.

Franconian smokebeer knuckle

smoked beer knuckle4 pork knuckles
1kg root vegetables, carots, leek, celery, onions (each ca. 250g)
salt, pepper, grounded caraway
4cl oil
50g butter
50g flour
1/4 l Aecht Schlenkerla Rauchbier (Schlenkerla Smokebeer)

Preparation:
Wash the vegetables and roughly dice them. Rub the pork knuckles well in salt and pepper and spice it lighty with caraway. Heat the oil in a pan and roast the knuckles, so that they have a nice brown color on all sides. At the end of the roast, include the vegetables and roast them shortly, too. Add water, so that the vegetables are roughly covered, close the lid on the pan and put it in the oven for 2 hours at 220°C. After that time, filter 300ml of stock and put the knuckles without lid and with rind at the top for another 20 minutes in the oven to make it crispy. In the mean time sweat flour and butter gold for the sauce, then add the 300ml of stock and stir it plain. Boil it shortly and add the Schlenkerla smokebeer. Serve the knuckle on a platter with the sauce poured on top. As a side dish we recommend mixed salad and/or baked potatoes.