Oxmouth Salad – Ochsenmaulsalat
↓Deutsch 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…
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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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Beef roast in red wine – Rinderbraten in Rotwein
↓Deutsch The beef roast in red wine is a German-French combination, which probably originates from the Boeuf bourguignon. As our French neighbors are no friends of so large roasts, the…
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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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Onglet – Hanging tender – Nierenzapfen
[caption id="attachment_9015" align="alignnone" width="1200"] Hanging tender, herb butter, fried potatoes, peas and carrots.Onglet mit Kräuterbutter, gebratenen Drillingen, Erbsen und Möhren.[/caption] ↓Deutsch Three names, same cut. Onglet in French, hanging tender…
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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. the place where the leg…
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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 classic stuffing that is known…
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Ragù
[caption id="attachment_8883" align="alignnone" width="1200"] Ragù from lamb.Ragù aus Lammfleisch.[/caption] ↓Deutsch Almost all over the world this is known as either ragù bolognese or sauce bolognese, preferably with spaghetti. The Bologna…
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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 prices per kilo for beef…
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