August Goerg's Grilled Steak (Spiessbraten Au Recipe

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


Directions

((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 servings

 

 

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Categories: German; Grilling; Meat; Pie


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Written recipes as a concept can be traced far back into antiquity, certainly as far back into history as the ancient Egyptians, and maybe even further. Having said that, in the main part, these old cookbooks were just very basic hieroglyphic recipes for food preparation.

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When we get to the twentieth century, cook books are highly popular mostly due to higher levels of literacy, increased leisure time and a general increase in wealth.

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