
Delicate and juicy - beef
May 10th, 2018 | main dishes
Tafelspitz [boiled fillet] – Austrian cuisine’s classic. Needs a bit of time, but requires little work. And best of all, the beef stays super-juicy as it is cooked in broth. Together with asparagus or the Frankfurt Green Sauce a real Sunday roast.
The cap of rump you use for this recipe is a high-quality part of the tail of beef, which is covered on one side with a layer of fatty tissue. These should not be removed under any circumstances! Important in preparation: Put the meat in boiling water to close the pores. In case you put it in cold water, the meat leaches and loses its aroma.
I prefer boiled fillet with green sauce or horseradish sauce. Also for guests, because you can prepare the meat without problems the day before and then warm in the broth again.
Great side effect: You have at the same time a nice meat broth, which you can freeze until further use. Two birds with one stone, so to speak
Boiled Beef
(4 portions – note: the meat must simmer for 2.5 hours)
Leave me a message
Skewered sausage with lots of vegetables
Sausages are boring for a BBQ? Then you should try and do some bratwurst Ikebana… Zucchini, sweet potatoes and a good organic bratwurst – skewered – and off you go.
read moreTurkey Skewers with Peach & Pimientos de Padron
Grill skewers with little meat, but with lots of vegetables and flavor! Here, the little Spanish peppers play the first violin. The sweetness of the peach softens the pepper sharpness a little bit. The aroma of the bay leaves gives these midsummer BBQ skewers the ultimate kick. Simply delicious.
read moreSpaghetti – quite addictive
Italians probably will tear their hair about my recipe for spaghetti muffins. I have the heart to publish it anyway. There are at least seven good reasons for it:
read more