Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Hot and Kinda Fast Brisket
Rye Spaetzle
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 428
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 170 mg
- Sodium
- 367 mg
- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 428
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 170 mg
- Sodium
- 367 mg
Ingredients
Directions
- In a mixing bowl, whisk together the milk, sour cream, mustard, chives, caraway, eggs and 1 teaspoon salt. With a wooden spoon, mix in the all-purpose and rye flours. Cover and let the batter rest for 1 hour.
- Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- Bring a large pot of salted water to a boil.
- Place a perforated pan on top of the pot or use a spaetzle maker and push the batter through the holes, letting the spaetzle drop down into the boiling water. Cook until the spaetzle floats, about 2 minutes, then another 1 to 2 minutes more.
- As the spaetzle is cooking, place a sauté pan on the grill. Add the butter and allow it to melt. Add a 4-ounce ladle of spaetzle water along with the spaetzle and toss to combine. Season with the nutmeg and salt and pepper to taste.
