↓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 …
Beef
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 …
Onglet – Hanging tender – Nierenzapfen
↓Deutsch Three names, same cut. Onglet in French, hanging tender in English and Nierenzapfen in German. This is a part of the diaphragm that used …
Beef hammer
↓Deutsch A real men’s meal (also suitable for butcher’s shop assistants 😎) is the beef hammer. The piece is cut from the boned shank, i.e. …
Greek grill plate – Griechischer Grillteller
↓Deutsch This is a typical meal in Greek restaurants in Germany and is usually on the menu as an Olympian or Zeus plate. In Greek …
Boiled beef with horseradish sauce – Gekochtes Rindfleisch mit Meerrettichsauce
↓Deutsch Beef is often boiled in Austria and Germany for a good beef soup. The meat was used earlier after cooking for the Sunday roast …
Beef tongue in Madeira wine – Rinderzunge in Madeira
↓Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that port wine …
Chili con carne
↓Deutsch Chili con carne is not a Mexican dish, it is much more part of the Tex-Mex cuisine in the southern United States. The ingredients …
Rendang
↓Deutsch Rendang or beef pot Minangkabau is, so to speak, the signature dish of Sumatra/Indonesia. Minangkabau means victorious buffalo and there it is actually cooked …
Ribeye with Brussels sprouts and croquettes – Entrecôte mit Rosenkohl und Kroketten
↓Deutsch This was already a special Sunday meal in the early 1960s, when only butchers in Germany knew entrecôte/ribeye. Therefore, the standard steak was the …