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Ox mouth salad is a specialty that is mainly found in southern Germany and formerly in Southern Hesse. At least I know it from the late 1950s/early 1960s, when there were still butchers in Hesse and not just meat departments in supermarkets. Back then, the butchers who did the slaughtering did it themselves. In the meantime, the company Römmele Spezialitäten GmbH & Co.KG has specialized in it and supplies canned goods...
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Steaks are notoriously difficult to cut from the tip of the beef tenderloin. Therefore, it is used either for steak tartare or for shredded beef tenderloin.
The dish is attributed to the Russian noble Stroganov family, either Count Grigori Alexandrovich Stroganov or Count Sergei Grigorievich Stroganov, who died in exile in Paris in 1923.
St. Petersburg chef Charles Brière introduced Beef Stroganoff at a cooking competition in Paris...
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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 prices go up to €100.00/kg, was a real challenge. I then chose a tenderloin tip weighing about 700 g. I trimmed off about 400 g from the wide part, and the rest went into the freezer. This will be made into a Beef Stroganov in due course.
Along with it, I served a fine vegetable mix...
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This is an example of countless recipes that are typical for the cold season in Germany. This has less to do with the Sunday soup that is served before the roast. It's a hearty stew full of meat, vegetables, and either potatoes or pasta. Really suitable for getting the cooled bones in the body going again. If you use enough meat bones for this, of course the broth for the Sunday soup is also enough from the recipe, as well as many...
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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 oxtail was added to the broth after the broth was cooking. This meant that the meat only lost some of its flavor, leaving it ready to make another excellent meal.
The original recipe was a kind of mustard sauce, with mushrooms added to the meat. While shopping, I came across chanterelles instead. Chanterelles and...
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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 our 0°C refrigerator drawer for about eight weeks. Of course, any beef steak would work, too. The green asparagus barely needs peeling, so it was the first choice. Roast potatoes (raw potatoes, precooked potatoes make fried potatoes) served as a filling side dish. The whole thing was...
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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 Germany/Europe. 2 servings Ingredients:
450 g beef for frying, sliced
2 tbsp neutral oil
1 large spring onion, cut into rings
200 g red bell pepper, diced
150 g carrot, sliced
150 g white mushrooms, sliced
200 g bamboo shoots, sliced
1 thumb-sized piece of ginger
100 ml soy sauce
50 ml rice wine
1 tbsp 5...
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The tartar or beefsteak ala tartare was already mentioned in the practical cookbook by Henriette Davidis in 1845. Also in her recipe she wrote that not all ingredients need to be used.
I do not use anchovies, capers and sour vegetables (gherkins/mixed pickles) I do not like. Thus, in my tartar only salt, pepper, onions and egg yolk comes. Since I usually do that already finished, it does not look as spectacular as on professional...
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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 to the long cooking process and the fat deposits prevent it from becoming dry.
Meat that has been aged for at least 3 weeks can certainly be prepared as a steak or as a medium rare roast, similar to an English roast beef. 2 servings Ingredients:
500 g beef neck
3 tbsp neutral oil
1/2 tbsp...
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If there is one cut of meat that has made it to the absolute top class as a braised meat, it is cheeks. Whether it is pork, veal or beef, you simply cannot go wrong with them. The only exception is if you don't braise it long enough. The meat must be able to be eaten with a spoon if necessary.
I use a very traditional method of preparation, but that is up to each individual. I even saw on a US cooking show that someone smoked the...
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