August Goerg's Grilled Steak (Spiessbraten Au Recipe

Home : Contact


Recipe Categories:
German; Grilling; Meat; Pie


You are viewing:
August Goerg's Grilled Steak (Spiessbraten Au Recipe

 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.




August Goerg's Grilled Steak (Spiessbraten Au

 

Ingredients

1 shallot or small onion cut into sma, ll pieces
1 freshly ground black pepper
1 pinch mace
1 large steak (just over 1 lb), at least 1, 1/4 inches



 

Preparation

((Note: Per Horst Scharfenberg, this recipe originated in the town of
Idar-Oberstein in the 19 th century, when gemstone prospectors
returning from South America created their own version of
gaucho-grilled steaks. The dish was then further refined by
Scharfenberg's mentor August Goerg. K.B.))

Per person: thick, trimmed

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, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer,
Cooking Echo, 8/92

 

 

Servings: 6

 

 

 

 


 

August Goerg's Grilled Steak (Spiessbraten Au Recipe brought to you by Recipes 4U