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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 days. Since it is very lean (apart from the thick layer of fat on the surface, which you can cut off), but does not dry out as easily as many parts from the leg and shoulder, it is now also very popular as beef roast or sauerbraten. From Brazil comes a new trend to cut steaks, the so-called picanha....
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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 exactly a lot for 2 servings. So the alternatives were more meat or something else to lengthen the whole thing. Bacon was still there, so was cream and I bought 250 g of brown mushrooms as well. There was also Fusili and the meal was perfect. 2 servings Ingredients:
150 g beef for short frying,...
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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 recent years people have realized what a great cut that makes for a beef roast. The piece contains a tendon in the middle, which turns into a kind of jelly after prolonged stewing and makes it so juicy. Our American friends found out a long time ago that if you remove this tendon, it is...
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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, but is a Sephardic dish (Jews expelled from the Iberian Peninsula, who settled mainly in the Ottoman Empire, but also in Northern Europe and America) and may have originated in the late Middle Ages. The main vegetable is the chickpea, which is still used in Spain. In Cuba, the...
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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 the fat top, covered in a thick onion gravy. This is the simplest case. To refine the whole thing a bit, roasted onions are topped over the onion sauce.
A very traditional side dish is spaetzle sautéed in butter and a mixed salad that includes a spoonful of Swabian potato...
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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, I would use the thing at most once a year. So I buy my taco shells in our supermarket in the exotic shelf.
Tacos are thought to derive from the Mexican tortillas, also made from cornmeal, that are tumbled into a mold to form the usual shell, which is then stuffed with whatever...
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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 of ingredients, from a member of the Facebook group Ägyptisch Arabische Küche (Egypt Arabian cuisine) so processed, that the layman can do something with the recipe. My change: I never fry garlic, because it thereby in my opinion loses too much taste....
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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 a soup with meat and presumably onions and garlic. Goulash in our sense is called in Hungary as Pörkölt or Paprikasch.
After the discovery of America in 1492 probably came over the Ottoman Empire, first the peppers as vegetables and as a seasoning powder to Hungary and...
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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 (a spiked beef roast is recommended, I used the neck instead)
3 tbsp olive oil
1 onion, cut into strips
100 g celeriac, diced
100 g carrots, diced
2 cloves of garlic, whole
1 teaspoon flour
1 tbsp tomato paste
375 ml of red wine
4 sprigs of thyme
salt
pepper...
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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 almost every family has its own recipe for it. I still have to experiment a bit with beef, although I also had short ribs, unfortunately a good piece of the brisket core slipped in and it was very dry a bit apart from the bone. Next time I will try a piece of the lower leg, which is...
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