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
(4 portions – note: the meat must simmer for 2.5 hours)
Leave me a message
Pescado a la Veracruzana – Mexican tuna
In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!read more
Finnish oven pancake
The Finns know how to do it! This fine Scandinavian pancake is served with smoked salmon, fresh herbs and horseradish cream. It is not made in a pan, but in a baking dish in the oven – how convenient!read more
At the kitchen table with Dirk Seiger
The captain had his birthday and invited his loved ones to a very special place: The kitchen of the star chef Dirk Seiger in the gourmet restaurant “Buddenbrooks” in Travemünde on the Baltic Sea. And it’s true, the most beautiful parties always take place in the kitchen!read more
Chicken in Vermouth – finally again a Captain’s Dinner
We have Chicken in Vermouth when our family calendar is marked with two letters and a laughing smiley. There are also days marked with a crying one. The letters are the initials of my dearest, obvious what the emojis stand for: Signing off and on, that’s how it is called in shipping terms. It means to come home and to go aboard a ship. Today the emoji is beaming in our calendar! Time for Chicken in Vermouth!read more