Roast Snirtie
Snirtjebraten ( Low German Snirtjebra shortly Snirtje ) is a popular East Frisian meat dish . The name is derived from snirrtjen , also: sniertjen , the Low German word for sizzle or roast.
The dish consists of large pieces of pork , traditionally mostly from the neck or shoulder , as a festive meal also made of fillet or roast , which is mixed with cloves, allspice , juniper berries and bay leaves before searing . The pieces of meat are fried together with lots of onions . When using fillet, the roast must be cooked for a while, otherwise the meat will be braised for at least two hours and will be particularly tender. Add a little flour , water to deglaze, and salt and peppercan be added for seasoning. If you want, you can add a little tomato paste to thicken or season with cream.
For Snirtjebraten in East Friesland are mainly red cabbage , pickled cucumber , beetroot , Kürbisstückchen and boiled potatoes served. Cold beer is popular with this .
Originally, the Snirtjebraten was the common meal after slaughtering one or more pigs. The pigs were mostly slaughtered in the early morning. The high-fat neck or shoulder was first cut out of the pig and roughly cut, seasoned, seared and braised during the rest of the slaughter. Once the pig is completely dismantled, the neighbors are invited to the finished meal around noon.
Nowadays, some butchers in northwest Germany offer ready-spiced snirtjebrates. Beef is also pickled with the same recipe, usually called rintje or rintje roast.
Individual evidence
- ^ East Frisian landscape: Low German-High German dictionary for East Frisia. Retrieved January 16, 2018 .