Onion meat (cold cuisine)

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Onion meat on brown bread

Cold prepared onion meat or pickled onion meat is a traditional cold dish. It consists of cold cuts from belly meat or smoked pork or something similar, with thin onion rings and marinade , eaten on bread.

A distinction must be made between onion meat as a warm dish that is common in various regional variants.

Origin and Distribution

Pickled and cold-eaten onion meat is a traditional dish of the rural and middle-class cuisine from the field of home cooking . It is particularly widespread in northern Germany , where it is prepared both in the household and often in slaughterhouses and is also often offered at meat counters in supermarkets and hypermarkets etc. and in restaurants . In addition, the cold dish is known in some other regions of Germany - especially in some wine-growing regions , because it goes well with wine as well as with beer . It is one of the specialties in Upper Franconia, for example, and is often offered there in ostrich and cellar taverns . In some regions it is considered a typical cellar dish . In general, it is mainly eaten in the warmer seasons.

The cold dish is often used to use leftovers and can be kept for several days if stored in a cool place. Traditionally, the very finely cut meat slices and the placing in a spicy marinade made it possible to process lower quality meat or corresponding remnants of roast, which can also explain its spread in the former GDR .

Ingredients, preparation

Most of the meat used is cured belly meat or smoked pork, partly cured ham pork knuckle meat . In addition, onions, salt and pepper are required in any case, as well as soup herbs, soup powder, celery, cucumber, carrots, white wine vinegar, oil, sugar, bay leaves, depending on the recipe.

The preparation takes place in two steps. First the meat is cooked, but leftover pieces of roast can also be used. After cooling, preferably overnight, the meat is cut into fine slices and the raw onions into thin rings. In a bowl, a layer of onion is alternately placed on a layer of meat, then meat and onion again. Depending on the recipe, seasoning is done after each layer or with a cooled meat and onion sauce. Before serving, the onion meat should be left to stand in the refrigerator for two to three days.

It is often consumed as a snack with wholemeal or brown bread . Pickled onion meat is also offered as a main course, with fried potatoes and salad as side dishes.

As a ready meal

Spicy onion meat in aspic is sold in 300-gram jars.

Web links

Individual evidence

  1. ↑ a b Upper Franconian pleasure region: Specialties: onion meat (prepared cold). In: genussregion.oberfranken.de. Retrieved August 16, 2017 .
  2. ↑ Ute Scheffler (Ed.): Everything Soljanka or how? The ultimate GDR cookbook 1949–1989 . 10th edition. Buch-Verlag für die Frau, Leipzig 2010, ISBN 978-3-89798-022-8 , p. 12 ff .