↓Deutsch There’s a set recipe for Boeuf Bourguignon. But since I have my own rules when cooking, I’m really only interested in the general structure …
Beef
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 …
Beef tenderloin Wellington – Rinderfilet Wellington
↓Deutsch A fairly traditional dish dedicated to Arthur Wellesley, Duke of Wellington, the victor of the Battle of Waterloo. It’s not really cheap either, with …
Osso buco
↓Deutsch Ossobuco means marrow bones or bone with a hole, whereby the leg bone is meant in the middle of a leg slice. Ossobuco is …
German beef roulades – Rinderrouladen
↓Deutsch There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one …
Great Balkan plate – Große Balkanplatte
↓Deutsch In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat …
Ragù
↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna Chamber of Commerce has …
Steak bites in red wine and caramelized onions – Steak bites in Rotwein und karamellisierten Zwiebeln
↓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 …
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 …