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An ancient Etruscan text mentions a meat ragout that has certain similarities with the ragu bolognese. It consists of beef and vegetables and is cooked for hours.
Of course, ingredients such as peppers, tomatoes, potatoes and corn are omitted from a pre-Columbian recipe in Europe, as they all come from the New World. In addition, back then, as was the case with the Romans later, cooking was not done with salt but with liquamen or...
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Beef Brisket is one of the pillars of American BBQ along with spare ribs and pulled pork. The streaky part of the brisket is first rubbed overnight with a dry rub and left to marinate in the refrigerator. In the United States, it is also not uncommon to inject the meat with a heavily seasoned meat broth. The next day the smoker is heated up and the meat is smoked at a maximum of 160° C for at least 12 hours.
Since I only have a 45"...
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Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or rosemary, on the southern side cumin is a must.
In addition to the minced meat stuffing, I have developed two other stuffings, one with chopped prawns and the other based on a bread dumpling dough with Mediterranean herbs. 2 servings Ingredients:
4...
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Short ribs? What's that again for a new-fashioned shit? But that's soup meat! And you should be able to grill something like that? The reactions of my fellow German citizens could be similar, at least those who do not know the difference between our grilling and the American BBQ.
At first I didn't want to believe that you can do something like that with a measly 45 inch Weber kettle grill, without a smoker.
Nevertheless, I dared to...
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The original recipe comes from my sweetheart. She always bought three beef roulades. Two get stuffed, one divided, breaded and fried like a cutlet Milanese.
For years it has bothered me, that they were always awfully chewy, but with a well-matured beef of the topside it is a real pleasure and has nothing to do with the meat, which is sold in a normal supermarket. 2 servings for a starter (a full meal should be the double amount)...
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This is a recipe from my youth that my mother always cooked. Savoy cabbage with boiled beef and potatoes. At that time, however, she always shot the savoy cabbage through the meat grinder, which had a hint of baby porridge. When I later cooked this myself, I then cut the savoy cabbage with a knife.
This requires a strong broth, which is made from the beef and some soup bones.
For the carbohydrates potatoes are responsible, which may...
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The beef blade piece is not for everyone because of the tendon in the middle. This of course is not really a tendon and braise it more than one hour converts it into a jelly like mass, which is a treat for the one and disgusting for others.
The braise with vegetables is not very common in Germany, originally it probably comes from France via the Boef bourgignon. The taste of vegetables makes the sauce elegant and you can bind the...
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The inspiration for this recipe came from Omnivore's Cookbook. But it would not be my recipe if I had taken it 1:1. Already while I was reading the article, the idea immediately arose that the ideal meat is actually flank steak. Upon further reading, this was also the favorite cut of the lady. I spared the blanching of broccoli because it looks gray in the soy sauce anyway. 2 servings Ingredients:
300 g flank steak, sliced, marinated...
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The recipe is a leftover use for boiled beef, which has already been boiled for a soup. By the strong seasoning with mustard and pepper is not already so taste-intensive meat still tasty. Of course, you can also use leftovers of beef brisket, prime boiled beef, beef roasts and steaks. 2 servings Ingredients:
300 g cooked beef, cut into cubes or strips
1 gherkin, cut into cubes
1 small onion, cut into fine cubes
1 boiled egg, peeled...
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