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 vinegar and wine marinated, beef can be preserved for weeks. Nowadays Sauerbraten is mostly a beef roast with a little vinegar in the sauce, this recipe is the original. 2 […]

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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 meat is cut into large pieces, while we Germans prefer the whole roast. 2 servings Ingredients: 600 g beef roast from neck, shoulder or leg 1 tablespoon oil salt pepper […]

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The difference between normal German and Hessian beef roulades – Der Unterschied zwischen normalen deutschen und hessischen 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 throughout Germany, bacon, onions and gherkins. However, the Hessians would not be Hessians, if there is not a contrast to the rest of Germany. Throughout Germany, the ingredients for the […]

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Great Balkan plate – Große Balkanplatte

Deutsch In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the grill and the typical side dish Djuvec rice is served. In order to match the German taste, this is served with a mixed salad and French fries, too. Yugoslavian kitchen […]

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Simple beef roast from the shoulder blade – Einfacher Rinderbraten aus dem Schaufelbug

Deutsch 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 […]

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Juicy Goulash – Saftgulasch

Deutsch The term goulash (Gulyás) is originally from Hungary, and was the name given to the cattle herders of the Puszta. They cooked over an open fire in a kettle a soup-like dish, originally probably only with onions, garlic and meat. After the discovery of America the peppers came probably over the Ottoman Empire to Hungary and so became an […]

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Beef Chow Fun – Beef Broccoli stir fry – Rindfleisch Broccoli Bratnudeln

Deutsch 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 meat piece of the lady. I spared the blanching of […]

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Tatar – German raw beef

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 that not all ingredients need to be used. I do not use anchovies, capers and sour vegetables (gherkins/mixed pickles) I do not like. Thus, in my tartar only salt, pepper, onions and egg yolk comes. […]

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Beef tongue in Port wine – Rinderzunge in Portwein

Deutsch The original recipe is actually with Madeira, but I find the taste difference between Port and Madeira wine not so great that would be justify more than the double price. What I have also omitted, is the roasted vegetables, because they are too dominant for my taste. Instead, Paris mushrooms came (that’s the little ones that you can leave […]

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