ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Speasbraten

Misc.
A request from my sister. When she was in Germany she had a dish that she thinks was called Speasbraten. It was similar to Sauerbraten, she thought, but with different spices. She says, "it is so popular that they have these big round grills right in the resturants. It is marinated for about 3 days and is so tender it melts in your mouth. Anyone know what she is talking about???
Thanks,
Nancy
MsgID: 001598
Shared by: Nancy
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Speasbraten
  Nancy
2 Recipe: Sauerbraten (4)
  Joe Ames
ADVERTISEMENT
Random Recipes
  • Leek and Broccoli Potato Pancakes
  • Leek & Broccoli Potato Pancakes 1/4 lb. russet potatoes, peeled, boiled and mashed dry 1/4 lb. broccoli florets 1/4 lb. leeks, chopped 2 eggs, beaten 1 tbsp. all-purpose flour, sifted 1 tsp. salt 1 tsp. black pepp...
  • Mansion at Turtle Creek Corn and Tomatillo Soup
  • CORN AND TOMATILLO SOUP 1 1/2 cups chopped tomatillos 1 1/2 cups chopped onion 2 cloves garlic, minced 1 teaspoon margarine 3 3/4 cups frozen corn, thawed, divided use 1 cup frozen green peas, thawed 4 cups chicken...
  • Fettuccine Carbonara (using Alfredo sauce)
  • FETTUCCINE CARBONARA 1 (12 oz.) box fettuccine noodles 1 cup frozen green peas 1 (16 oz.) jar Ragu Light Parmesan Alfredo Sauce 4 slices turkey bacon, crisp-cooked and crumbled FOR SERVING...
  • Corn Flake Banana Bread
  • CORN FLAKE BANANA BREAD 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups Kellogg's Corn Flakes 1 1/2 cups mashed very ripe bananas 1/2 cup butter or margarine, so...
  • Z'Tejas Diablo Chicken Pasta, comment.
  • I was just looking at the Z'Tejas website, and according to them, the pastas are red pepper and spinach, along with standard. The green pasta is apparently not jalapeno. But those jalapeno shreds are for real! Below is ...
  • Applesauce Cake (Oak Ridge, 1940's)
  • APPLESAUCE CAKE Mary Ann: "I have a book called "Cooking Behind the Fence: Recipes and Recollections from the Oak Ridge '43 Club" (c1992). It features recipes from the '40s when Oak Ridge, TN was fenced and people had...
ADVERTISEMENT
  • Cream of Asparagus Soup (blender or food processor)
  • CREAM OF ASPARAGUS SOUP 1 (14.5 or 15 ounce) can Michigan Asparagus cuts and tips (or other type) Milk 1/4 cup finely chopped onions 1/4 cup margarine or butter 1/4 cup flour 1/2 teaspoon salt 1 teaspoon chicken bouil...
  • Chipotle Beef and Chimichurri Sauce (food processor)
  • CHIPOTLE BEEF AND CHIMICHURRI SAUCE 2 beef shoulder petite tender roasts (about 8 to 10 oz. each) 1 tablespoon olive oil 1/2 to 1 teaspoon chipotle chili powder 2 large red bell peppers, cut into quarters ...
  • Easy Peanut Butter Chocolate Chip Loaves
  • EASY PEANUT BUTTER CHOCOLATE CHIP LOAVES 3 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup creamy peanut butter 1/2 cup sugar 1/2 cup packed light brown sugar 1/2 cup butter or margarine, softene...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Speasbraten
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!