{"title":"Recipes","description":"\u003cp\u003e Don't worry, salvation is at hand in the following lines! Here, Matthias Kreutzer, aka \"Mister Meat,\" has prepared his classic recipes and his latest creations for you. Simple and straightforward for grilling and cooking at home – so, enjoy!\u003c\/p\u003e","products":[{"product_id":"geschmorte-rote-zwiebeln","title":"Braised red onions","description":"\u003cp\u003ePeel the onions and cut them into 6 evenly sized pieces, including the core. Peel the garlic and lightly crush it; the side of a knife works best for this. Place the onions, garlic, rosemary, thyme, and chili pepper on a baking sheet and toss with the olive oil. Season the onions with salt, pepper, and a pinch of sugar, then roast them in a preheated oven at 165°C (325°F) on convection setting for about 25 minutes. The onions are done when they are very soft and no longer crunchy when eaten. Serve.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490614341974,"sku":"geschmorte-rote-zwiebeln","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/geschmorte_zwiebeln_2_9dc8de5b-3035-46a8-85f9-0d3821c0a79b.png?v=1770021476"},{"product_id":"rosmarinkartoffeln","title":"Rosemary potatoes","description":"\u003cp\u003e Cook the potatoes in plenty of salted water for about 20 to 30 minutes, depending on the variety, until tender. Let the potatoes cool, then halve them lengthwise. (By the way, potatoes don't stick together as much if you cut them when they're cold.) Now fry the potatoes in a little vegetable oil until golden brown, then add finely chopped rosemary. Season with salt and pepper. Serve.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490614374742,"sku":"rosmarinkartoffeln","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/rosmarinkartoffeln_2.png?v=1770021476"},{"product_id":"gebratenes-mittelmeergemuese","title":"Roasted Mediterranean vegetables","description":"\u003cp\u003e Cut the vegetables into evenly sized strips and clean and quarter the mushrooms. Peel and finely chop the garlic. Finely chop the thyme sprig. Sauté the vegetables in olive oil, add the garlic and thyme, and season with salt and pepper. Cook until tender and lightly browned. Serve.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490615488854,"sku":"gebratenes-mittelmeergemüse","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/mittelmeergemuese_2.png?v=1770021498"},{"product_id":"blattspinat-in-rahm","title":"Creamed spinach","description":"\u003cp\u003eWash the spinach briefly with cold water, then drain it in a colander. While the spinach is drying, peel the onions and dice them finely. Peel and finely chop the garlic. Now, sauté the onions in a sufficiently large pot with the vegetable oil until translucent. Then add the spinach and garlic and season with salt, pepper, a pinch of sugar, and nutmeg. Pour the cream into the pot and simmer gently until the cream thickens slightly and coats the spinach. Serve.\u003c\/p\u003e\n\n\u003cp\u003e\n \u003cstrong\u003eTIP:\u003c\/strong\u003e Always prepare spinach fresh, otherwise it will turn grey!\n\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490615521622,"sku":"blattspinat-in-rahm","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/rahmspinat_2.png?v=1770021498"},{"product_id":"kartoffelgratin","title":"potato gratin","description":"\u003cp\u003eWash, peel, and thinly slice the potatoes and place them in a casserole dish. Peel the garlic and place it in a measuring cup. Add the cream, salt, pepper, and nutmeg to the garlic in the measuring cup and blend everything with an immersion blender or food processor until the garlic is finely chopped. Pour the seasoned cream over the potatoes and mix evenly. Bake in a preheated oven at 170°C (340°F) with convection for about 45 minutes. You can test if the potatoes are cooked through by inserting a toothpick. The toothpick should easily slide through the gratin to the bottom of the casserole dish. Serve.\n\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eTIP:\u003c\/strong\u003e The cream should be seasoned to taste like the gratin should after cooking!!!!\n\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490615619926,"sku":"kartoffelgratin","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/kartoffelgratin_2_d2f31300-090e-4de1-9e43-f258977be1b2.png?v=1770021499"},{"product_id":"pimientos-de-padron","title":"Pimientos de Padrón","description":"\u003cp\u003eWash the pimientos and remove the stems. Finely dice the bell peppers. Fry the pimientos in Kreutzer's olive oil until they blister and begin to soften. Add the diced bell peppers and continue frying until they begin to brown. Season with Himalayan salt and enjoy. Serve.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490615685462,"sku":"pimientos-de-padron","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/pimientos_de_padron_1_f1dd1dba-052f-4581-ad03-8e192514f126.png?v=1770021499"},{"product_id":"lammruecken-provencal","title":"Rack of lamb Provençal","description":"\u003cp\u003e Season the lamb loin and spread it thinly with mustard. Finely chop the herbs and coat the lamb loin in them. Briefly sauté the garlic in hot olive oil and remove it from the pan. Then place the lamb loin in the pan and sear it on both sides. Afterward, place it in a preheated oven at 150°C (300°F) with convection for about 8 minutes. Remove from the oven and let it rest for about 3 minutes.\u003cbr\u003e\n Briefly bring Kreutzer's Jus de Provence to a boil and whisk in the butter.\u003cbr\u003e \nNow portion the lamb loin and arrange it on top of the sauce.\n\u003c\/p\u003e\n\n\u003cp\u003e This goes best with:\u003cbr\u003e\n \u003ca href=\"\/en\/rezepte\/kartoffelgratin.html\"\u003epotato gratin\u003c\/a\u003e\u003cbr\u003e\n \u003ca href=\"\/en\/rezepte\/ratatouille.html\"\u003eRatatouille\u003c\/a\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490618798422,"sku":"lammruecken-provencal","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/lammru_cken_provencal_1_5eabc671-5302-4f11-9298-a29747f3867c.png?v=1770021536"},{"product_id":"fondue","title":"fondue","description":"\u003cp\u003e Preparation of meat:\u003cbr\u003e\u003cbr\u003e\n\n Cut the fillets against the grain into pieces weighing approximately 20g.\n Fondue meat does not need to be seasoned.\u003cbr\u003e\n\n Ideally, prepare a strong meat and vegetable broth the day before.\n Bring the water to a boil, add the beef bones, vegetables and bay leaves.\n Simmer for approximately 4 hours.\n After straining, approximately 2.5 liters of broth should be obtained for fondue.\n Season the broth with salt and white pepper.\n Prepare for the fondue evening.\u003cbr\u003e\n\n Spear the meat onto the fondue forks and leave it in the boiling broth for 2 to 5 minutes, depending on the desired degree of cooking.\u003cbr\u003e\n\n In addition to Kreutzer's sauces, mixed pickles, gherkins, baguette and herb butter are part of the classic fondue.\u003cbr\u003e\u003cbr\u003e\n\n Kreutzer's special tip:\u003cbr\u003e \nAs the evening progresses, the broth becomes so rich from the meat that it is perfect as a midnight soup with a few strips of vegetables and can compensate for the alcohol consumed up to that point.\u003cbr\u003e\u003cbr\u003e\n\n\n This goes best with:\u003cbr\u003e\n\n \u003ca href=\"\"\u003eRosemary potatoes\u003c\/a\u003e\u003cbr\u003e\n \u003ca href=\"\"\u003eBraised Red Onions\u003c\/a\u003e\n\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490618896726,"sku":"fondue","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/fondue.png?v=1770021537"},{"product_id":"geschmorte-ochsenbaeckchen","title":"Braised ox cheeks","description":"Preheat oven to 160°C (top\/bottom heat). Season the trimmed cheeks with salt and pepper.\u003cbr\u003e\n\n Cut the roasted vegetables into large cubes.\u003cbr\u003e\n\n Heat oil in a roasting pan and sear the pieces of meat.\u003cbr\u003e\n\n Remove, then roast the vegetables and add tomato sauce.\u003cbr\u003e\n\n Deglaze successively with balsamic vinegar, port wine, and red wine. Allow to reduce slightly between each addition, ensuring it doesn't stick. Repeat with port and red wine.\u003cbr\u003e\n\n Add the pieces of meat back in and top up with the remaining wine and veal stock. Briefly\n Bring to a boil.\u003cbr\u003e\n\n Add the honey and spices, cover, and braise in the oven for about 2.5-3 hours until soft.\u003cbr\u003e\n\n Then remove the meat and keep it warm.\u003cbr\u003e\n \nPass the sauce through a fine-mesh sieve and press out any excess liquid. Reduce to the desired consistency and season to taste. Remove from the heat and whisk in cold butter.\u003cbr\u003e\n\n Serve the meat with the sauce.","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490619126102,"sku":"geschmorte-ochsenbaeckchen","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/ochsenbaeckchen_rezeptuebersicht.png?v=1770021543"},{"product_id":"flank-steak","title":"Flank steak","description":"Flank steak comes from the inner part of the abdominal flap and is also called flank or bavette. The best flank steaks (like most special cuts) come from the USA or Australia. It is lean and intensely flavorful. It must be properly wet-aged. The grain runs horizontally, so it should be seared (grilled) with the grain, then cooked at a moderate temperature (medium-rare). Afterward, slice it against the grain into strips and season only with sea salt and coarsely ground pepper.\u003cbr\u003e\n\n 2-3 strips on a colorful summer salad are a great way to start a barbecue.\u003cbr\u003e\n\n Best served with \u003ca href=\"\/en\/kreuzters-barbecue-sauce.html\"\u003eKreutzer's BBQ sauce\u003c\/a\u003e and white bread.\u003cbr\u003e\u003cbr\u003e\n\n\n This also fits:\u003cbr\u003e\u003cbr\u003e\n \n\u003ca href=\"\/en\/kreutzers-mexican-sauce.html\"\u003eKreutzer's Mexican Sauce\u003c\/a\u003e\u003cbr\u003e\n \u003ca href=\"\/mrs-white.html\"\u003eMrs. White\u003c\/a\u003e\u003cbr\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490619781462,"sku":"flank-steak","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/flank_steak_overview.png?v=1770021552"},{"product_id":"aphrodisierendes-steak","title":"Aphrodisiac Steak","description":"\u003cp\u003e Remove the fillets from the vacuum bag 20 minutes before cooking. Season both steaks with Guerrande salt, let them rest briefly, and sear them over high heat until they have a nice crust on both sides. Then top with a crushed garlic clove and a sprig of rosemary and let them cook for about 6 minutes at 80°C (175°F) using convection.\u003c\/p\u003e\n\n\u003cp\u003e Before serving, warm the truffle ice cream and pour it over the dish.\u003c\/p\u003e\n\n \u003cp\u003eFor the purée, slowly cook the peeled potato and celery cubes in well-salted water, then drain. Heat the cream and butter, then press the potatoes and celery through a fine ricer and mix well. Do not let it boil again, otherwise the purée will become sticky.\u003c\/p\u003e\n\n\u003cp\u003e Wash the baby carrots thoroughly and blanch them in salted water. Caramelize sugar with a little butter, toss the carrots in it, and season with parsley and Kreutzer's spices.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy your meal!\u003cbr\u003e Christian Bücherl – the gourmet specialist.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490621321558,"sku":"aphrodisierendes-valentinssteak","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/valentins_steak_detailseite_57f7aef8-2db7-40e0-b840-d0c0bddd5716.jpg?v=1770021569"},{"product_id":"rib-eye-bone-in-mit-rauchsalz-und-rum-butter","title":"Rib-eye bone in with smoked salt and rum butter","description":"\u003cp\u003e Remove the rib-eye bone from the vacuum bag 20 minutes before cooking. Then season the steak with Danish smoked salt and let it rest.\u003c\/p\u003e\n\n\u003cp\u003e Combine butter, garlic, rum, chives, parsley, smoked salt, and pepper in a bowl. (The rum butter can be prepared in advance and refrigerated until ready to serve.)\u003c\/p\u003e\n\n\u003cp\u003e Sear the meat over high heat until it has a nice crust on both sides. Then let it cook at 80 degrees Celsius (175 degrees Fahrenheit) for about 10 to 15 minutes, or until it reaches the desired level of doneness.\u003c\/p\u003e\n\n\u003cp\u003e Place the steak on a platter and immediately spoon the rum butter over the meat. Let the rib-eye steak rest for 3 minutes before serving.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy your meal!\u003cbr\u003e Julian Weidner – the gourmet specialist.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490621878614,"sku":"rib-eye-bone-in","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/smoked_ribeye_bonein.jpg?v=1770021579"},{"product_id":"kuerbisspalten-mit-apfelvinaigrette","title":"Pumpkin wedges with apple vinaigrette","description":"\u003cp\u003e Halve the pumpkin, remove the seeds, and cut into 8-10 wedges. Brush the wedges with extra virgin olive oil, place them on a baking sheet lined with parchment paper, and season with red Hawaiian salt and cubeb pepper. Bake in a preheated oven at 200°C (390°F) for 25-30 minutes.\u003c\/p\u003e\n\n \u003cp\u003eRemove the core from the apple, then slice it (with the peel on) and dice it. Mix with lemon juice, apple syrup, 4 tablespoons of water, salt, and pepper. Trim the spring onions, slice the white and light green parts, and add them to the mixture.\u003c\/p\u003e\n\n\u003cp\u003e Remove the pumpkin wedges from the oven, add pumpkin seed oil to the vinaigrette and serve with the wedges.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy your meal!\u003cbr\u003e Julian Weidner – the gourmet specialist.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490622042454,"sku":"kürbisspalten","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/kuerbisspalten_detailseite.jpg?v=1770021581"},{"product_id":"flank-steak-south-american-style","title":"Flank Steak South American Style","description":"\u003cp\u003e Blend the juice of one orange together with garlic, fresh coriander, olive oil, red wine vinegar, ground cumin, ground coriander, jalapeños and salt in a blender.\u003c\/p\u003e\n\n\u003cp\u003e Place the flank steak and marinade in a resealable bag and let it marinate in the refrigerator for a few hours.\u003c\/p\u003e\n\n\u003cp\u003e Next, sear the meat over high heat until it has a nice crust on both sides. Then let it cook for about 5-7 minutes at 80°C (175°F) with the fan on, until it reaches the desired level of doneness.\u003c\/p\u003e\n\n \u003cp\u003eRemove the meat from the oven and let it rest for 3 minutes. Then slice it into rounds and serve with orange wedges.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy your meal!\u003cbr\u003e Julian Weidner – the gourmet specialist.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490622140758,"sku":"flank-steak-south-american-style","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/flank_steak_south_america_detailseite.jpg?v=1770021583"},{"product_id":"rinderfilet-mit-maronenkruste","title":"Beef fillet with chestnut crust","description":"\u003cp\u003e For the crust, finely chop the chestnuts and parsley, grate the Parmesan cheese and put it in a bowl.\u003c\/p\u003e\n\n\u003cp\u003e Add the 50g of butter and season with salt and pepper.\u003c\/p\u003e\n\n\u003cp\u003e Now chill the mixture in the refrigerator for about half an hour.\u003c\/p\u003e\n\n\u003cp\u003e Remove the beef tenderloin from the vacuum bag 20 minutes before cooking. Then sear the meat over high heat until it has a nice crust on both sides. Next, take the chestnut mixture from the refrigerator and spread it evenly over the meat.\u003c\/p\u003e\n\n\u003cp\u003e Place the fillets in the oven for approximately 8 minutes, until the crust has turned golden brown.\u003c\/p\u003e\n\n\u003cp\u003e We recommend Kreutzers Barolo ice cream to go with it.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy your meal!\u003cbr\u003e Julian Weidner – the gourmet specialist.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490622239062,"sku":"Rinderfilet-mit-maronenkruste","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/filet_maronenkruste_detailseite_dfcbdf84-4c4c-4ebb-b73d-6f8a018e1b19.jpg?v=1770021588"},{"product_id":"risotto-alla-milanese","title":"Risotto alla Milanese","description":"\u003cp\u003eRisotto alla milanese is a classic side dish for \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/kreutzers.eu\/rezepte\/ossobuco-alla-milanese.html\" target=\"_blank\"\u003eOssobuco - braised veal shanks\u003c\/a\u003e\u003c\/span\u003e .\u003c\/p\u003e\n\n\u003cp\u003e Heat the chicken stock. Remove 2 tablespoons of the stock and soak the saffron in it. Remove the marrow from the bones and melt it in 60g of butter. Finely dice the shallots and sauté them with the rice in the butter until translucent. Deglaze with the white wine and reduce it completely. Then gradually add the chicken stock and the soaked saffron. Cook until the rice has a nice, creamy consistency. It should be soft but still have a slight bite in the center. Ultimately, this is a matter of personal preference. Finally, stir in the grated Parmesan cheese, and the Risotto alla Milanese is ready.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy your meal!\u003cbr\u003e Julian Weidner – the gourmet specialist.\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490622271830,"sku":"risotto_alla_milanese","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/risotto_milanese_detailseite.jpg?v=1770021591"},{"product_id":"ossobuco-alla-milanese","title":"Ossobuco alla Milanese","description":"\u003cp\u003eOssobuco alle Milanese refers to veal shank prepared in the Milanese style. It is a traditional braised dish of Italian cuisine. The term ossobuco translates to \" \u003cem\u003ebone with a hole\u003c\/em\u003e ,\" referring to the hollow bone that runs through the shank and is filled with this delicious marrow.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eSeason the veal shanks with salt and pepper. Sear them on both sides in hot oil. Remove from the pan. Slice the onions and carrots and sear them in the same pan. The meat and vegetables should brown well to develop a rich, aromatic flavor. Transfer the meat and vegetables to a Dutch oven. Leave the pan on the stovetop and deglaze the pan with the red wine. Then pour in the red wine, water, tomato purée, and port wine. The meat should be just covered. Depending on the size and type of pot, you may need to reduce or add more liquid. Peel the garlic cloves and add them to the pot along with the thyme, bay leaf, and Mediterranean seasoning. Bake at 180°C (350°F) for one hour, then turn the veal shanks over and continue braising for another hour at 120°C (250°F). The veal shanks are done when they easily pull away from the bone.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eRemove the veal shanks from the stock and keep warm. Strain the sauce through a sieve and bring it to a boil. If you've done everything correctly, the sauce should already be perfect in consistency and taste. Add a little salt if needed, and it's ready.\u003c\/p\u003e\n\n\u003cp\u003e \u003ca href=\"https:\/\/kreutzers.eu\/rezepte\/risotto-alla-milanese.html\" target=\"_blank\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eKreutzers Risotto alla Milanese\u003c\/span\u003e\u003c\/a\u003e is the perfect accompaniment.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eEnjoy your meal!\u003cbr\u003e Julian Weidner – the gourmet specialist.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490622304598,"sku":"ossobuco_alla_milanese","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/ossobuco_milanese_detailseite.jpg?v=1770021591"},{"product_id":"kichererbseneintopf-mit-salsiccia","title":"Chickpea stew with salsiccia","description":"\u003cp\u003e Chickpea stew with salsiccia – the soul food for the dreary season by \u003ca href=\"http:\/\/trickytine.com\/\" target=\"_blank\"\u003eTricky Tine\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp\u003e Peel and finely chop the shallots and garlic.\u003c\/p\u003e\n\n\u003cp\u003e Heat the olive oil in a roasting pan, add the shallots and garlic and sauté over medium heat until translucent, then add the tomato paste and roast it as well.\u003c\/p\u003e\n\n \u003cp\u003eThen deglaze with Mrs. White and the bone broth.\u003c\/p\u003e\n\n\u003cp\u003e Add half the water (200 ml), a little Persian blue salt, the ground long pepper, the bay leaves, the cumin, the carrot slices, and the cooked chickpeas, and simmer over medium heat for about 5 minutes, stirring frequently.\u003c\/p\u003e\n\n\u003cp\u003e TIP: Pierce the salsiccia all around with a toothpick so that it doesn't burst and the flavor is wonderfully distributed in the stew.\u003c\/p\u003e\n\n\u003cp\u003e Add the diced potatoes and the salsiccia, then simmer over medium heat for another 15 minutes, stirring constantly and checking for firmness, gradually adding the remaining water.\u003c\/p\u003e\n\n\u003cp\u003e Finally, add the celery pieces and simmer for another 10 minutes or so, stirring occasionally and checking the tenderness of the vegetables from time to time.\u003c\/p\u003e\n\n\u003cp\u003e Finally, season everything thoroughly and bring the stew to a boil again.\u003c\/p\u003e\n\n\u003cp\u003e Serve and enjoy!\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e Enjoy your meal!\u003c\/p\u003e\n\n \u003cp\u003e\u003ca href=\"http:\/\/trickytine.com\/\" target=\"_blank\"\u003eTricky Tine\u003c\/a\u003e\u003c\/p\u003e","brand":"Kreutzers","offers":[{"title":"Default Title","offer_id":52490622370134,"sku":"kichererbseneintopf","price":1.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/4156\/5526\/files\/salsiccia_eintopf_detailseiten.jpg?v=1770021592"}],"url":"https:\/\/kreutzers.eu\/en\/collections\/rezepte.oembed","provider":"Kreutzers","version":"1.0","type":"link"}