↓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 …
Rindfleisch
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 …
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 …
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 …