↓Deutsch Steak bites have one advantage over whole-cooked steaks, and that’s their larger surface area. Seared very briefly and very hot on all sides, they …
Beef
Oxmouth Salad – Ochsenmaulsalat
↓Deutsch Ox mouth salad is a specialty that is mainly found in southern Germany and formerly in Southern Hesse. At least I know it from …
Bœuf stroganov/stroganoff
↓Deutsch Steaks are notoriously difficult to cut from the tip of the beef tenderloin. Therefore, it is used either for steak tartare or for shredded …
Chateaubriand
↓Deutsch Here, we once again dug deep into the box of kitchen classics. Our Kaufland store was advertising Irish beef tenderloin for €39.90/kg, which, when …
Beef soup pot – Rindersuppentopf
↓Deutsch This is an example of countless recipes that are typical for the cold season in Germany. This has less to do with the Sunday …
Oxtail ragout with chanterelles – Ochsenschwanzragout mit Pifferlingen
↓Deutsch This is actually a use-up of leftover oxtail, the broth of which ended up in a beef soup many weeks ago. Don’t worry, the …
Hanging tender with fried asparagus – Onglet/Nierenzapfen mit Bratspargel
↓Deutsch A lovely recipe for spring: tenderly aged beef steak, roasted asparagus, and potatoes. I used a hanging tender that had been aging vacuum-sealed in …
Chinese-style beef – Rindfleisch chinesische Art
↓Deutsch The recipe is as Chinese as chop suey, rather than not at all. It is simply inspired by the many pseudo-Chinese dishes here in …
Beef tartare – Tatar
↓Deutsch The tartar or beefsteak ala tartare was already mentioned in the practical cookbook by Henriette Davidis in 1845. Also in her recipe she wrote …
Beef neck as roast – Rinderhals als Braten
↓Deutsch This is a preparation of a simple Burgundy roast with the so-called „young bull meat“ from the supermarket. The meat becomes very tender due …