{"id":223,"date":"2012-12-28T12:26:58","date_gmt":"2012-12-28T12:26:58","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=223"},"modified":"2026-10-06T11:21:17","modified_gmt":"2026-10-06T09:21:17","slug":"beef-rib-basting-sauce","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=223","title":{"rendered":"Beef Rib Basting Sauce"},"content":{"rendered":"

\"\"<\/a><\/p>\n

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Zutaten<\/h2>\n
    \n
  • \u00bd Cup Apfelessig<\/li>\n
  • \u00bd Cup Soja Sauce<\/li>\n
  • \u00bd Cup Wasser<\/li>\n
  • \u00bd Cup Worchestershire Sauce<\/li>\n
  • 4 EL Paprikapulver edels\u00fc\u00df<\/li>\n
  • 2 EL Chili-Pulver<\/li>\n
  • 2 EL gem. K\u00fcmmel<\/li>\n
  • 2 EL brauner Zucker<\/li>\n
  • 2 EL Salz<\/li>\n
  • 2 EL gem. schwarzer Pfeffer<\/li>\n
  • 1 EL getr. Oregano (zersto\u00dfen im M\u00f6rser)<\/li>\n
  • 1 EL wei\u00dfer Zucker<\/li>\n
  • 1 TL Cayennepfeffer.<\/li>\n<\/ul>\n<\/div>\n
    \n

    Zubereitung<\/h2>\n
      \n
    1. Alle trockenen Zutaten im Becher einer K\u00fcchenmaschine vermengen, die fl\u00fcssigen Zutaten in einem Krug miteinander vermischen. In die langsam laufende K\u00fcchenmaschine zu den trockenen Zutaten die gemischte Fl\u00fcssigkeit langsam eingie\u00dfen und Alles miteinander vermengen.<\/li>\n
    2. Rindfleisch (Brisket, Schmorbraten usw.) oder Steaks damit einpinseln und in Alufolie gewickelt im K\u00fchlschrank mind. 3 Stunden, m\u00f6glichst \u00fcber Nacht marinieren.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      Zutaten \u00bd Cup Apfelessig \u00bd Cup Soja Sauce \u00bd Cup Wasser \u00bd Cup Worchestershire Sauce 4 EL Paprikapulver edels\u00fc\u00df 2 EL Chili-Pulver 2 EL gem. K\u00fcmmel 2 EL brauner Zucker 2 EL Salz 2 EL gem. schwarzer Pfeffer 1 EL getr. Oregano (zersto\u00dfen im M\u00f6rser) 1 EL wei\u00dfer Zucker 1 TL Cayennepfeffer. Zubereitung Alle trockenen […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[25],"tags":[],"class_list":["post-223","post","type-post","status-publish","format-standard","hentry","category-flussig-marinaden"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-3B","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=223"}],"version-history":[{"count":3,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/223\/revisions"}],"predecessor-version":[{"id":1874,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/223\/revisions\/1874"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}