PrimoDonna
...memories of the past,
thoughts about the present,
and hopes for the future
Speisbraten
There was a restaurant near Baumholder that we really liked. They served only one thing, and when they were out, they closed for the evening. That one thing was speisbraten. Speisbraten is pork or beef marinated in onions and spices, then grilled over an open wood pit. The wood is oak and some other type of local wood. The result is a smokey piece of meat that is very rich and very tasty. They served the speisbraten with a great tasting German salad, roasted potatoes, and bread and butter. The only thing that you could choose was what you drank. The serving of speisbraten was huge! The owners routinely passed out aluminum foil to customers so they could take home what they couldn't eat.
Boy, I'd like to have some right now!
I had speisbraten in idar oberstein it was deliciously rich, so rich I
doubt I could eat it evry day........I want some now too !
Wow! Andy, you are the first person that I've run accross in all these
years that has eaten speisbraten. Thanks for commenting!
I was stationed in Idar Oberstein 87-90, I really have tried to make spies
but to no avail. To tell a butcher its this big they cut you a porkchop.
Nothing like the huge pieces with brochen and salat. Miss it very much.
Hope to get a job over there someday. In Korea now for the past 8 years.
Bulgobi sure is good...Any one having a good recipe for spies please let me
know. Take care...
Funny thing, I was searching for spiesbraten recipes when I stumbled upon
your blog! (I actually did find two reciepes.) I was stationed in Bad
Kreuznach in 75-77 -- and as part of the "head start" training when I first
arrived in country, we practiced our new-found German skills at a
restaurant in Idar-Oberstein. One of the most delicious meals ever and
have periodially tried to find out how to cook spiesbraten ever since! A
recent trip to an historic German settlement in my home state of Missouri
inspired me to look again. Mmmmm....I can smell the open fire now...just
can't wait to give this a try!
Im Haag, near the soccer field, high up on the hill. My children called
them dinosaur steaks. The main ingredient is the cut of meat, but the
spices are onions, nutmeg and salt and pepper. I do not know how it is
marinaded.
My parents used to eat there in the late 70's... then my Dad took me back
to that same restaurant in May 2001... it's right on a river... we ate
outside, THE BEST! It's the one in Idar Oberstein, just outside of
Baumholder (where I was born).
I found this when looking for a speisbraten recipe. I was stationed in Idar
Oberstien from 1977 to 1980 in the US Army with my wife and family. We
LOVED Speisbraten and it seems that you could only get it in the
baumholder/Idar Oberstein/Trier area. When we traveled to other places in
Germany during that period and later in Bavaria, no ojne knew what
speisbraten was. When my parents visited us in Idar Oberstein we took them
to that restuarant, and I can't remember the name of it, but they had a big
pit with a heavy metal grate that they'd put the spice meat on and lower
into the flames. My dad loved it so much that when he went home, he built
his own speisbraten pit.
As I understanbd it, the German folks in that area of Germany came by the
speisbraten reicpe because they are the prescious gem capital of Germany
and many of them travelled to Brazil in the prescious stone trade. The
Brazilians grilled beef and pork on an open flame with several seasonings,
the Germans from that area of Germany duplicated and perfected it and
brought it home with them.
I lived in Boumholder for 4 years when my dad was stationed there in the
80's. My mother has been trying to duplicate the recipe for the last 20
years. Every time I have BBQ I think "well its no speisbraten" So PJ, where
did you find the recipe, what wood is used etc.
Your 'Speisbraten' (=roasted cement) is our 'Spiessbraten' (=roasted pork
on a spit). But don't worry, the other commentators refering to your post
have learnt just as good german on their 3? years stay.
Spiessbraten was the greatest right down on the Mosel river in
Bernkastel-Kues. The name of the place was (and still remains, as I
understand) SPEISBRATENBROCHEN. I would swear that it didn't use the double
S, but if I'm wrong, that was still the BEST treat (albeit roasted cement)
and I know if ONE OR MORE RECIPES were available out here on the net, I
could finally imitate it! Well, of course THEN your next problem is
imitating the fantastic brochen (roll) it was served in! Perhaps a plane
ticket is easier!
I spent 7 1/2 years in Germany while in the military from 1968-1988. I
remember going to Baumholder every chance I got to eat spiessbraten. There
was this restaurant way out in the country in a field as I remember and
they also trained dogs(german Shepherds) there. They only served Beef and
Pork, pomm frittes and a white radish salad. You got to choose either pork
or beef and a beverage. It was ohhhhhhhhhhhh so tasty. I could never
duplicate it. My children are stationed in Belgium now, we plan to visist
next fall. I wonder if that place is still there as we will travel to
Germany while there. Any advice would be appreciated.
WOW! Getting ready for a trip to Big Bend area of Texas and I was looking
for the correct spelling for speis(S)braten so I could let my friends know
what I was bringing to cook out on the mesa! And was I hit with a wave of
nostagia!
I saw your post and ,wow, the memories it brought back. I was stationed in
Baumholder from 75 to 79. I used to frequent a resaaurant called the Golden
Engel and they served the most delicious speisbraten you could imagine.
Needless to say, my family and I were regulars there and became very good
friends with the owners. I have been searching for this recipe for a long
time. Thanks.
We were in Bitburg,Air Base,Germany and we loved the schwankbrauten which
sounds like the speisbraten. It was a wonderful tasting tender peice of
pork that had been marinated and cooked on a grill and served on brochen.
It was really wonderful to be in Germany and to try all of their foods. I
am marinating some pork overnight and I am going to make some brochen in
the morning and try to put me back there at the time we were there in late
Nov.1989 -Nov. of 1991
I believe that restaurant was called The Im Haag, and yes it was near
Baumholder. I was stationed there for 4 years. We ate there 2 years in a
row for Christmas dinner. It is an exceptional meal....the beer included.
Wow! Such wonderful memories. Haven't had a piece of meat that good since
then.
Within the context of school activiities, baseball, etc. his son has earned
a reputation for being "strange". Another word which could be used is
"disturbed".
I'm afraid one day he's going to "snap".
Soldier has been told in no uncertain terms to "keep your son away from my
child".
They tell me some of these concerned parents have called Child
Protective Services regarding this issue.
Dad has showed his 7 year old son hard pornography in an attempt to ensure
he doesn't become gay. Ironically, now the boy has a fascination with
penis. Appropriate, because they say dad gets excited with trannys::::He
wants to lift her skirt and fondle her penis.
He sure married the right girl.
Parenting classes would be in order. And a little psychoanalysis.
The Gods tested his attraction to transsexuals by sending people by, likely
during the period where he felt he had to prove he was a "real man",
ironically.
Fruit loop.