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 prices go up to €100.00/kg,…[...]
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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 soup that is served before…[...]
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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 oxtail was added to the…[...]
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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 our 0°C refrigerator drawer for…[...]
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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 Germany/Europe. 2 servings Ingredients: 450…[...]
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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 that not all ingredients need…[...]
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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 to the long cooking process…[...]
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Beef cheeks in red and port wine – Rinderbäckchen in Rot- und Portwein
↓Deutsch 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…[...]
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Beef kidneys in port wine – Rindernieren in Portwein
↓Deutsch Beef and veal kidneys are a little tricky to handle. I can't just cut them in half like I would with pork kidneys and cut out the fatty tissue…[...]
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Sauerbraten
↓Deutsch If an ox was slaughtered in earlier times, there accrue naturally tons of meat, which indeed were not allowed to rot. Therefore a conservation option was the Sauerbraten‘. With…[...]
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