Cap of rump with two sauces – Tafelspitz mit zwei Saucen
↓Deutsch The cap of rump is a part of the beef leg, which former used to only be served cooked in Germany. A lot more happens with this cut these…[...]
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Quick mushroom pan – Schnelle Champignonpfanne
↓Deutsch That was another kind of hasty job, there were still about 150 g of beef strips for quick frying lying around in the fridge. Now 150 g is not…[...]
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Flat iron steak with grilled potato – Flat Iron Steak mit Grillkartoffel
↓Deutsch The flat iron steak is cut from the beef shoulder, more precisely the shoulder blade. Until a few years ago, that ended up in soup meat at best. In…[...]
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Ropa vieja – Cuban national dish – Kubanisches Nationalgericht
↓Deutsch Ropa vieja is known as the national dish of Cuba. It is a dish made with beef, peppers, tomatoes and onions. However, the recipe does not come from Cuba,…[...]
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Swabian onion roast – Schwäbischer Zwiebelrostbraten
↓Deutsch An onion roast is a fixed institution for the Swabians as an alternative to the Sunday roast. It's basically a boneless slab of sirloin (New York strip) but with…[...]
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Tacos
↓Deutsch Tacos come from the TexMex cuisine of the southern USA. You can make them yourself with cornmeal and water, but you'll need a taco press. For me it's frills,…[...]
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Tripe Côte d’Ivoire – Kutteln Côte d’ivoire
↓Deutsch The preparation of this tripe dish is somewhat reminiscent of the Italian Busecca, comes however from the African Côte d’Ivoire. I have an existing recipe, almost entirely a list…[...]
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Goulash soup – Gulaschsuppe
↓Deutsch This recipe is probably the next to the origin of this dish without spanish peppers and potatoes before the discovery of America. What we now know as goulash, was…[...]
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Manzo brasata al vino rosso – Italian beef roast in red wine – Italienischer Rinderbraten in Rotwein
↓Deutsch A simple roast beef that is at home in northern Italy and Ticino. The preparation is very reminiscent of the Beouf bourgignon. 2 servings Ingredients: 500 g roast beef…[...]
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Ragu napoletana
↓Deutsch I got the idea for the recipe from a post by Domenico Gentile on Facebook. As he himself writes, there is a basic framework of ingredients for this, but…[...]
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