MEAT
32 | Boiled beef
Takes some time
Preparation time: about 3 hours
1–1.5 litres/13⁄4–23⁄4 pints (4–41⁄2 cups) water
1 kg/21⁄4 lb beef (topside)
1–11⁄2 teaspoons salt
1 bay leaf
2 teaspoons peppercorns
2 large onions
150 g/5 oz carrots
150 g/5 oz kohlrabi
150 g/5 oz celeriac
200 g/7 oz leeks
For the horseradish sauce:
30 g/1 oz (2 tablespoons) butter or margarine
25 g/1 oz (4 tablespoons) plain (all-purpose) flour
375 ml/12 fl oz (11⁄2 cups) beef stock
125 ml/4 fl oz (1⁄2 cup) whipping cream
20 g/3⁄4 oz freshly grated horseradish
salt
a little sugar
about 1 teaspoon lemon juice
1 tablespoon chopped parsley
Per serving:
P: 58 g, F: 22 g, C: 12 g, kJ: 2011, kcal: 480
1. Pour the water into a large saucepan and bring to the boil. Rinse the beef under cold running water and add to the boiling water. Add the bay leaf and season with salt and peppercorns. Bring to the boil again, cover and simmer very gently for about 2 hours (the liquid should not be allowed to bubble but only move very gently).
2. Meanwhile, peel the onions and chop them. Peel the carrots and cut off the green leaves and the tips. Peel the kohlrabi and celeriac and remove any bad bits. Wash all the vegetables, leave to dry and cut into slices. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain and cut into 2 cm/3⁄4 in long pieces.
3. When the meat has cooked, add the prepared vegetables, cover and cook for another 20 minutes.
4. Let the cooked meat rest with the lid on for about 10 minutes so that the meat juices are well distributed. Strain the stock with the vegetables through a sieve, keep the stock and put aside 375 ml/12 fl oz (11⁄2 cups) for the sauce. Cover the vegetables and keep in a warm place.
5. While the meat is resting, melt the butter or margarine for the horseradish sauce in a small pan. Stir in the flour and cook until the mixture turns light yellow, stirring continuously. Add the reserved stock and cream and stir vigorously with a whisk, making sure that there are no lumps. Bring the sauce to the boil, stirring continuously, then simmer uncovered over low heat for about 5 minutes, stirring now and again.
6. Stir in the horseradish. Season the sauce with salt, sugar and lemon juice. Slice the meat and arrange on a preheated dish, pour a little hot stock over it and garnish with the vegetables and parsley. Serve the sauce with the boiled beef.
Tip: Instead of fresh horseradish you can use bottled horseradish sauce.
Boiled fillet of beef can be frozen in the stock.
Accompaniment: Potatoes sprinkled with parsley and green salad.
MEAT
33 | Beef olives
Classic
Preparation time: about 75 minutes
4 slices beef topside, 180–200 g/7 oz each
salt
freshly ground pepper
medium mustard
60 g/2 oz streaky bacon
4 onions
2 medium-sized pickled gherkins
1 bunch soup vegetables
2 tablespoons cooking oil, e.g. sunflower oil
about 250 ml/8 fl oz (1 cup) hot water or vegetable stock
20 g/3⁄4 oz (3 tablespoons) plain (all-purpose) flour
2 tablespoons water
In addition:
cocktail sticks or kitchen string
Per serving:
1. Pat the slices of beef dry with kitchen paper, sprinkle with salt and pepper and spread with 2–3 teaspoons of mustard. Cut the bacon into strips. Peel 2 onions, halve and cut into slices. Cut the pickled gherkins into strips.
2. Put the prepared ingredients on the slices of meat. Roll up the slices lengthwise and secure with cocktail sticks or tie with kitchen string.
3. Peel and quarter the remaining 2 onions. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared ingredients into small pieces.
4. Heat the oil in a saucepan or pan. Brown the beef olives well on all sides. Fry the onions and soup vegetables briefly, then add half the hot water or stock and the beef olives. Braise covered on medium heat for about 11⁄2 hours.
5. While braising, turn the beef olives from time to time and periodically replace the evaporated liquid with hot water or stock. When the beef olives are cooked, remove the cocktail sticks or string, place on a preheated plate and keep warm.
6. Strain the cooking juices through a sieve, make up to 375 ml/ 12 fl oz (11⁄2 cups) water or stock and bring to the boil. Mix the flour with water and stir into the cooking liquid with a whisk, taking care to prevent any lumps from forming. Bring the sauce to the boil and cook uncovered over low heat for about 5 minutes, stirring occasionally. Season the sauce to taste with salt, pepper and mustard.
Accompaniment: Cauliflower, red cabbage or peas and carrots and boiled potatoes.
Tip: If desired, you can replace about 100 ml/31⁄2 fl oz (1⁄2 cup) of the water or
vegetable stock with red wine.
MEAT
34 | Goulash
Classic
Preparation time: about 90 minutes
500 g/18 oz onions
500 g/18 oz lean beef (without bones, e.g. topside) or ready-cubed braising steak
30 g/1 oz (2 tablespoons) margarine or 2 tablespoons cooking oil, e.g. sunflower oil
salt
freshly ground pepper
paprika powder
4 slightly rounded tea spoons tomato purée
about 250 ml/8 fl oz (1 cup) hot water
1–2 dashes Tabasco sauce
Per serving:
P: 29 g, F: 10 g, C: 7 g, kJ: 979, kcal: 234
1. Peel the onions, halve and cut into slices. Rinse the beef under cold running water, pat dry and cut into cubes of 3 cm/11⁄4 in.
2. Heat half the margarine or oil in a pan, add the cubed meat and brown well on all sides. Now add the remaining margarine or oil and the sliced onions and brown with the meat.
3. Season the meat mixture with salt, pepper and paprika powder and stir in the tomato purée. Add 250 ml/8 fl oz (1 cup) hot water, cover and braise the meat over medium heat for 11⁄4 to 11⁄2 hours until cooked. If too much liquid has evaporated, add a little water.
4. Season the goulash with salt, pepper, paprika powder and Tabasco.
Tip: Instead of salt, pepper and paprika you can also use ready-made goulash seasoning. Goulash is suitable for freezing.
Accompaniment: Noodles or rice with a tomato and onion salad.
Variation: Goulash with mushrooms. Take 200 g/7 oz mushrooms, trim off the ends and cut off any bad parts. Wipe clean with kitchen paper or if necessary rinse and pat dry. Slice and add to the goulash about 10 minutes before the end. Alternatively, drain a jar of sliced mushrooms (drained weight 210 g/71⁄2 oz) in a sieve and add shortly before the end of the cooking time.
MEAT
35 | Sauerbraten (braised beef marinated in vinegar and herbs)
Takes some time
Preparation time: about 3 hours, excluding marinating
750 g/11⁄2 lb beef (such as topside, without bones)
For the marinade:
2 onions
1 bunch soup vegetables
5 juniper berries
15 peppercorns
5 allspice berries
2 cloves
1 bay leaf
250 ml/8 fl oz (1 cup) wine vinegar
375 ml/12 fl oz (11⁄2 cups) water or red wine
30 g/1 oz (2 tablespoons) clarified butter, coconut oil or cooking oil, e.g. sunflower oil
salt
freshly ground pepper
375 ml/12 fl oz (11⁄2 cups) marinade liquid
50 g/2 oz honey cake
some sugar
Per serving:
P: 41 g, F: 16 g, C: 14 g, kJ: 1641, kcal: 392
1. Rinse the beef under cold running water and pat dry.
2. For the marinade, peel the onions and cut into slices. Prepare the green vegetables: Peel the celeriac and remove any bad bits. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and leave to drain. Remove the outer leaves of the leeks, cut off the root ends and dark leaves. Cut in half lengthways, wash thoroughly and leave to drain. Finely chop all three vegetables.
3. Mix together the onions and green vegetables with the juniper berries, peppercorns, allspice berries, cloves, the bay leaf, wine vinegar and water or red wine in a bowl. Add the meat to the marinade, cover with a lid and leave in the refrigerator for about 4 days, stirring the meat from time to time.
4. Remove the marinated meat from the marinade and pat dry. Pour the marinade through a sieve, reserve 375 ml/12 fl oz (11⁄2 cups) and put the marinade and vegetables to one side.
5. Heat the clarified butter, coconut oil or cooking oil in a pan or casserole. Add the meat, brown well on all sides and season with salt and pepper. Add the drained vegetables and brown briefly with the meat. Add some of the reserved marinade liquid to the meat. Cover and braise the meat over medium heat for about 30 minutes, stirring now and again and replacing the evaporated liquid by adding more marinade whenever necessary.
6. Chop the honey cake finely, add to the meat and braise for another 11⁄2 hours as described above.
7. Let the cooked meat rest for about 10 minutes with the lid on so that the meat juices are well distributed. Slice the meat and arrange the slices on a preheated dish.
8. Rub the braising residue together with the vegetables through a sieve, heat up again, season with salt, pepper and sugar and serve as sauce with the meat.
Accompaniment: Macaroni or potato dumplings, red cabbage and apple sauce or dried fruit. Soak 200 g/7 oz dried fruit in 500 ml/17 fl oz (21⁄4 cups) apple juice, cover and cook for about 30 minutes. Season with a little salt.
MEAT
36 | Braised beef
Takes some time
Preparation time: about 23⁄4 hours
750 g/11⁄2 lb beef (flank, boned)
salt
freshly ground pepper
2 onions
100 g/31⁄2 oz tomatoes
1 bunch soup vegetables
30 g/1 oz (2 tablespoons) clarified butter, coconut oil or 2 tablespoons cooking oil, e.g. sunflower oil
1 teaspoon dried thyme
250 ml/8 fl oz (1 cup) vegetable stock
tomato purée
some sugar
Per serving:
P: 40 g, F: 22 g, C: 6 g, kJ: 1593, kcal: 380
1. Rinse the beef under cold running water, pat dry and rub salt and pepper into it. Peel the onions and dice. Wash the tomatoes, leave to drain, cut into quarters and remove the stalks. Cut the tomatoes into pieces.
2. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared vegetables into small pieces.
3. Heat the butter, coconut oil or cooking oil in a saucepan or frying pan. Brown the meat well on all sides. Add the prepared vegetables, cook briefly and sprinkle thyme over the meat. Add the vegetable stock, bring to the boil, cover and braise the meat for 21⁄2 hours.
4. While braising, turn the meat from time to time, replacing the evaporated liquid with vegetable stock periodically if necessary.
5. When the meat is done, let it rest covered for 10 minutes so that the meat juices are distributed. Then cut the meat into slices and put on a preheated dish.
6. Purée the cooking liquid with the vegetables or push through a sieve, perhaps adding some vegetable stock. Heat the sauce, season with salt, pepper, tomato puree and sugar and serve with the meat.
Tip: Instead of vegetable stock, you can also use half vegetable stock and half red wine.
Any leftover braised beef can be frozen with the sauce.
Accompaniment: Potato dumplings or boiled potatoes and green beans or peas and carrots.
MEAT
37 | Braised pork
Popular
Preparation time: about 2 hours
750 g/1⁄2 lb pork gammon from the leg, without bones
salt
freshly ground pepper
paprika
1 bunch soup vegetables
4 onions
30 g/1 oz (2 tablespoons) clarified butter or 2 tablespoons cooking oil, e.g. sunflower oil
dried, chopped marjoram or thyme
hot water
Per serving:
P: 41 g, F: 21 g, C: 5 g, kJ: 1571, kcal: 375
1. Rinse the pork under cold running water, pat dry and season with salt, pepper and paprika.
2. Prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root ends and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared vegetables into small pieces.
3. Heat the butter or cooking oil in a saucepan or frying pan. Brown the meat well on all sides and sprinkle with marjoram or thyme.
4. Add the soup vegetables and onions, and cook briefly. Add enough hot water to cover the meat and braise covered over medium heat for about 11⁄2 hours. While braising, turn the meat from time to time and periodically replace the evaporated liquid with hot water.
5. When the meat is done, let it rest covered for 10 minutes before slicing it so that the meat juices are distributed.
6. In the meantime rub the cooking liquid with the vegetables through a sieve, and measure 400 ml/14 fl oz (13⁄4 cups) of liquid, making the quantity up with hot water if necessary. Add the cooking juices from the braised pork, bring to the boil and reduce to the consistency desired. Season with salt, pepper and marjoram or thyme.
7. Carve the meat into slices across the grain, put on a preheated plate and add the sauce.
Accompaniment: Boiled potatoes, cauliflower, peas, and carrots or broccoli.
MEAT
38 | Saxony onion stew
Sophisticated
Preparation time: about 75 minutes
500 g/18 oz onions
800 g/13⁄4 lb beef from the neck
about 600 ml/20 fl oz (21⁄2 cups) water or vegetable stock
salt
freshly ground pepper
1⁄2–1 teaspoon caraway seeds
1 bay leaf
about 350 g/12 oz cucumbers
125 g/41⁄2 oz pumpernickel
1–2 teaspoons chopped parsley (optional)
Per serving:
P: 41 g, F: 16 g, C: 19 g, kJ: 1621, kcal: 387
1. Peel the onions, cut into quarters and slice. Rinse the beef under cold running water, pat dry and cut into cubes of about 2 cm/ 3⁄4 in, removing the skin and fat as you do so.
2. Pour the water, seasoned with a scant teaspoon of salt, or the vegetable stock into a large pan and bring to the boil. Add the sliced onion, cubed meat, pepper, caraway and bay leaf, bring the boil, cover and cook over medium heat for about 50 minutes.
3. Meanwhile, peel the cucumber, cut off the ends and dice. Chop the pumpernickel into fine crumbs.
4. Add the pumpernickel and diced cucumber, season with salt and pepper, cover and cook for a further 10 minutes.
5. Adj
ust the seasoning with salt and pepper. Sprinkle with parsley before serving if desired.
Accompaniment: Boiled potatoes or potatoes boiled in their skins or German farm bread.
MEAT
39 | Cordon bleu
A little more expensive
Preparation time: about 25 minutes
8 veal escalopes, each about 75 g/3 oz
salt
freshly ground pepper
4 slices cheese, each about 40 g/11⁄2 oz, e.g. Emmental
4 slices cooked ham, each about 50 g/2 oz
2 eggs
about 60 g/2 oz (3⁄4 cup) breadcrumbs
about 40 g/11⁄2 oz (3 tablespoons) clarified butter or margarine
Per serving:
P: 57 g, F: 28 g, C: 6 g, kJ: 2117, kcal: 505
1. Rinse the veal escalopes under cold running water, pat dry, tenderize the meat slightly and season with salt and pepper. Put a slice of cheese and ham on each of 4 escalopes, then cover each with another escalope and press well together.
2. Beat the egg in a soup plate with a fork. Dip each portion first in
the egg mixture, then in the breadcrumbs.
3. Heat the clarified butter or margarine in a non-stick pan. Add the meat and fry until golden brown over medium heat for about 10 minutes, turning over carefully from time to time.
Accompaniment: Potato chips or croquettes, peas and carrots.
Tip: The slices of cheese and ham should be the same size as the meat. Shake the meat lightly to remove all loose breadcrumbs from the meat before frying to prevent them from browning too quickly, which would make them taste bitter.
You can beat or tenderize the meat with a meat mallet or ask the butcher to tenderize the meat for you.
Variation: Instead of veal you can also use pork or turkey escalopes.
MEAT
40 | Züricher Geschnetzeltes