Tafelspitz served with Bouillon-Vegetables

A classic Austrian dish where the beef or veal meat is marinated with various vegetables for at least 24 hours.  I roasted the onion halves before adding them to the marinade in order that the bouillon achieves its intense colour when cooked.  In the following recipe, I used veal meat and gently cooked it along with its marinade at a temperature of not more than 80° C over low heat.  Cooking time depends on the quantity of meat.  Generally, 1 kg meat will take about 2 hours to be cooked gently. Using some of the bouillon, I cooked the cubed vegetables which were then topped up with cold butter and chopped parsley.  The balance of bouillon can be freezed for later use.  Tafelspitz may also be served with Apfel-Rotkohl (Apple & Red Cabbage) and Meerettichsauce (Horseradish Sauce).

Ingredients (serves 4):
1.2 kg Tafelspitz (beef or veal rump in one piece)

2 medium-size onions
1 small Petersilienwurzel (parsley root), to be peeled & cut into cubes
1/2 root Knollensellerie (celeriac), to be peeled & cut into cubes
1 stalk celery, to be coarsely sliced
1 pc carrot, to be peeled & cubed
1 pip garlic, to be peeled and sliced
2 medium-size red tomatoes, to be quartered
a handful of Kerbel (chervil), to be coarsely chopped or 1 tsp dried chervil
a generous pinch of dried Majoran (marjoram)
a generous pinch of dried Liebstöckel (lovage)
2 dried bay leaves
1 tbsp white peppercorns
1 litre water

1 tsp salt
1 litre water (extra)

Method:

Cut onions into halves and roast in a small pan with the cut side down over medium heat until dark brown.

Remove fat from meat and add to a medium-size plastic bowl.  Add the rest of ingredients and cover bowl with cling film.  Store bowl in the fridge for at least 24 hours.

The next day, add meat along with its marinade in a large pot.  Add another 1 litre of water and 1 tbsp salt.  Bring to a simmer (at a temperature of 80° C) over medium heat.  Once the required temperature is achieved, adjust heat and simmer with the pot 3/4 covered with its lid for about two and a half hours. You need to skim the bouillon regularly in order that the liquid becomes clear.

Once done, transfer meat from pot to a strainer.  Then, slice meat into preferred thickness just before serving.

Bouillon-Vegetables

Ingredients:
600 g potatoes, to be peeled & coarsely cubed
1/2 root Knollensellerie (celeriac), to be peeled & coarsely cubed
180 g carrots, to be peeled & coarsely cubed
a handful of fresh parsley, to be finely chopped
20 g cold butter
salt & ground white pepper to taste

Method:
In a medium-size pot, add cubed potatoes, celeriac and carrots.  Then, pour bouillon to just cover the vegetables and bring to a boil.  Reduce heat and simmer over low/medium heat for 15 minutes.  You may notice that the bouillon has slightly evaporated.  To round the dish off, add cold butter and chopped parsley.  Check seasoning before serving!

Mix well and serve hot together with Tafelspitz, Apfel-Rotkohl and Meerettichsauce!

Bon Appetit!

Beef-Sauerkraut-Gulasch

Gulasch is a one-pot dish which I will normally cook during the cold months of the year.  This dish can be prepared in various ways using different kinds of meat and vegetables.  Our family's favourite is the one with Sauerkraut (sour cabbage) which is the healthiest option.  The following recipe does not involve much work and tastes great when served with a baguette!

Ingredients (serves 4):
600 g beef (lean), to be cut into 4 cm cubes
3 medium-size onions, to be peeled & coarsely diced
2 tbsp (level) plain flour
500 ml water
350 g potatoes, to be peeled & coarsely diced
250 g fresh or canned Sauerkraut (sour cabbage)
500 ml tomato juice or pureed tomatoes
2 bay leaves
4 dried juniper berries (Wacholderbeeren), to be lightly crushed just before adding to pot
3 tsp sugar or to taste
salt & ground black pepper to taste
3 tbsp oil

Method:
Prepare all ingredients and put them aside.

In a pot, heat oil over medium heat.  Add beef cubes in two portions and brown on all sides.  Remove to a side plate and repeat procedure.

Return all beef portions to pot and add onions.  Stir-fry for about 2 minutes and then, add salt and pepper.

Add plain flour and mix thoroughly.  Then, add water and stir well.  Bring to a light boil.  Cover pot and simmer over low/medium heat for about 50 minutes.

Then, add potato cubes and simmer covered for about 10 minutes.

Then, add Sauerkraut, bay leaves, lightly crushed juniper berries (Wacholderbeeren) and tomato juice.  Bring to a light boil.  Cover pot and simmer over medium heat for about 20 minutes.  Lastly, season with sugar, salt and ground black pepper to taste.

Serve hot!  This dish tastes great with any kind of bread!

Bon Appetit!

Stuffed Bell Peppers

Prepared a simple and healthy dish for dinner on this cold Sunday evening. Hollowed bell peppers are stuffed with minced beef mixture and then, simmered in basil-flavoured tomato sauce.  Both hubby and son had second helpings and gave their "thumbs up".

Ingredients (serves 4):
4 medium-sized bell peppers
1 big onion, to be peeled and finely cubed
1 tbsp cooking oil
750 g minced beef
2 eggs
1 tsp italian herbs
1 tsp dried rosemary
1 pip garlic, to be peeled and minced
salt & pepper to taste

1 can (400 ml) skinned tomatoes, to be chopped and juice saved
125 ml vegetable stock or white wine
1 tsp dried basil
salt & pepper to taste

Method:
Cut of tops of bell peppers and remove the seeds as shown.

In a small pan, heat 1 tbsp of cooking oil and sauté cubed onions until translucent. Leave aside to cool down completely.  In a large bowl, add minced beef, cubed onions, eggs, italian herbs, dried rosemary, minced garlic, salt and pepper to taste. Mix well.

In a large pan, add tomatoes, juice, vegetable stock, dried basil, salt and pepper to taste.  Mix well. Then, fill bell peppers with minced beef mixture and place them in pan.  Bring to a simmer over medium heat.  Cover pan and simmer for about 35 to 40 minutes.

Once done, check seasoning again.  If the taste is sour (due to the canned tomatoes), add 2 tsp of sugar.

Serve hot with steamed rice.

Bon Appetit!

Ossobucco - Geschmorte Beinscheibe (2nd recipe)

I prepared this italian speciality of beef shanks braised with vegetable broth for today's lunch. There are various versions of this dish but this recipe is based on the german version.  This time, I served it with flat noodles.

Ingredients (serves 4):
4 thick slices of beef shanks (Rinderbeinscheiben) - total weight:  1 kg OR veal shanks (Kalbshaxe - ask your butcher to cut into 4 portions)
salt & ground black pepper
5 medium-sized tomatoes, to be washed, dried & cut into 4
2 pips garlic, to be peeled & minced
3 large onions, to be peeled & coarsely cubed
2 bay leaves
1/2 tsp dried thyme
250 ml instant vegetable stock (or 125 ml instant vegetable stock & 125 ml cooking red wine)
2 tbsp tomato puree
a handful chopped parsley
an extra pip garlic, to be peeled & lightly crushed
olive oil

Method:
Wash lightly and dry beef shanks.  Cut the sides of beef shanks at intervals in order that they stay in shape during frying - see picture below.  Season with salt & pepper.

In a heavy casserole pot, heat 1 tbsp olive oil over medium/high heat.  Brown beef shanks on both sides.  Remove to a platter and set aside.

Add cubed onions and minced garlic.  Stir-fry until almost golden in colour.   Then, add tomatoes, bay leaves and dried thyme.  Cook for another 5 to 10 minutes.

Add in vegetable stock and tomato puree.  Bring to a light boil.  Return beef shanks to pot and put on lid.  Cook over low heat for about 2 to 3 hours or until meat is tender.

Once done, check seasoning - if necessary, add one or two teaspoons of sugar to adjust the taste. Lastly, add chopped parsley and bring to a light simmer.

Serve hot with either flat noodles or baguette or just a simple green salad and boiled potatoes.

Bon Appetit!

Baked Minced Beef Balls

The ingredients are almost identical to the Frikadellen recipe but instead of frying them in the pan, I baked them as per my sister-in-law's suggestion.  I must say that baking is easier with no mess as compared to the frying pan method.  These minced beef balls are served with mushroom cream gravy and a portion of french fries.  This dish is quick to prepare and popular with the kids.

Ingredients (yields about 25 pcs):
500 g minced beef
1 medium-size onion, to be finely cubed
1 egg
2 tbsp chopped parsley
salt and pepper to taste
a few drops of Maggi seasoning
4 slices of toast, to be soaked in warm water

Method:
Place all ingredients except the bread rolls into a large bowl.  Squeeze the water out from the toast slices and add to bowl.  Mix thoroughly by using your hand.

Preheat fan oven to 180° C.  By using the ice cream portioner, scoop beef mixture (levelled) and form into small balls and arrange them on a baking tray which is lined with baking paper.

Bake for about 45 minutes.  Once done, remove from oven.


Mushroom Cream Gravy Ingredients:
250 g brown mushrooms, to be cleaned and sliced
1 large onion, to be sliced in rings
1 tsp instant vegetable stock granules
200 ml fresh cream
salt and pepper to taste
1 or 2 tbsp oil

Method:
Heat some oil in a pan and stir-fry the onion rings until light brown in colour.  Add in mushrooms and cook until almost cooked.  Add vegetable stock granules and season with salt & pepper to taste.  If gravy is too thin, thicken it by adding a mixture of 1 tbsp of cornflour mixed with 2 tbsp of water (add as needed).

Serve beef balls with mushroom cream gravy and french fries.

Bon Appetit!

Swedish Meatballs

A simple and quick to prepare swedish-style dish which is very popular with kids.  It tastes excellent when served with mashed potatoes and greens.  One may have come across this dish in IKEA.  Note: just double the recipe and freeze one portion for another day.

Ingredients (serves 4):
500 g minced beef (minced pork may be used instead)
1 egg
1 small onion, to be peeled and finely chopped
1 tbsp chopped dill
85 g fresh white breadcrumbs, freshly grated from 1-2 one-day-old bread rolls
salt & ground black pepper to taste

1 tbsp olive oil
1 tbsp butter
2 tbsp plain flour
about 500 ml beef stock

chopped dill for garnishing

Method:
In a large bowl, add minced beef, egg, chopped onions, chopped dill, salt & pepper to taste.

Add freshly grated breadcrumbs and mix thoroughly.  Form into small balls about the size of a walnut - total quantity is about 25.

In a large pan, heat olive oil over medium heat.  Add meatballs (in two portions) and brown all sides. Remove to a tray.

Add butter to pan and sprinkle flour.  Cook for about two minutes.  Then, add in beef stock a little at a time and whisk slowly until the mixture has a thick gravy consistency with no lumps.  Check seasoning.

Return meatballs to the pan and heat them through.  Before serving, garnish with chopped dill.  Serve with mashed potatoes and greens.

Bon Appetit!

Lasagna alla Bolognese

Another lasagna dish using a minced beef/tomato-based Bolognese sauce in between layers of pasta and Béchamel sauce.  I recommend that you make your own Béchamel sauce from scratch because homemade sauce tastes much better than the store-bought ones.

Ingredients (serves 4):
500 g minced beef
2 carrots, to be peeled and finely chopped
1 stalk celery or 1/4 celery root, to be cleaned and cut into fine cubes
1 medium-sized onion, to be peeled and finely chopped
2 pips garlic, to be peeled and finely chopped
125 ml instant vegetable stock OR red wine
4 tbsp tomato puree
1 can (400 ml) chopped tomatoes
salt & freshly ground black pepper to taste
1 tsp dried thyme
a pinch of sugar
3 tbsp olive oil

Ingredients for Béchamel Sauce:
70 g butter
1 medium-sized onion, to be peeled and finely chopped
60 g flour
500 ml fresh milk
250 ml instant vegetable stock
75 g grated Emmental or Gouda cheese
salt & white pepper to taste
ground nutmeg

one packet (250 g) lasagna sheets
100 g grated Emmental or Gouda cheese
a casserole tray (28 x 24 cm)

Method:
In a medium-sized pot, heat olive oil over medium heat.  Add chopped onion, carrots, celery and garlic. Sauté until onion is translucent before adding the minced beef. Sauté until beef changes colour. Season lightly with salt and pepper.  Then, add vegetable stock and cook until all liquid has evaporated.  Add canned tomatoes and tomato puree.  Simmer for about 10 minutes.  Add dried thyme, sugar and check seasoning again.  Remove from heat and leave aside.

In a saucepan, heat butter over medium heat.  Add chopped onion and sauté until translucent.  Then, add flour and by using a small whisk, stir until well blended.  Add milk and vegetable stock a little at a time and keep stirring until there are no lumps. Bring to a slight boil.  Then, remove from heat and add the grated cheese.  Season with ground nutmeg, salt and white pepper to taste.

Add a few spoonfuls of Béchamel sauce onto base of casserole tray and spread well. Then, arrange a layer of lasagna sheets on top.

Spread half of Bolognese sauce over lasagna sheets.

Then, arrange a layer of lasagna sheets on top.

Spread half of Béchamel sauce on top.

Repeat procedure until all ingredients are used up.  Lastly, sprinkle grated cheese on top.  Bake in a preheated fan oven at 150° C for about an hour or until golden brown.

Once done, remove from oven and leave aside for about 10 minutes before serving.

Bon Appetit!

Filet Wellington with Périgord Sauce

I prepared this exravagant dish for our Christmas Day's Lunch.  A whole beef filet piece covered by a farce mixture, which is made of mushrooms, shallots, chopped parsley & goose liver pâté, and enveloped with puff pastry.  The preparation is a bit time consuming but it is worth the effort.  I served this dish with Potato Gratin and Steamed Brusselsprouts & Carrots.

Ingredients (serves 4 - 6 persons):
1 beef filet (about 1.5 kg) - middle piece, if possible
3 tbsp olive oil

3 shallots, to be peeled and finely chopped
500 g brown or white mushrooms, to be cleaned and finely chopped
a handful fresh parsley, to be washed, dried and finely chopped
30 g butter
3 tbsp Madeira wine (optional)
3 tbsp fresh cream
80 g goose liver pâté
salt & ground black pepper to taste

2 rolls of fresh puff pastry or 2 pkts (à 300 g) frozen puff pastry, to be thawed
1 egg white
2 eggyolks

Worchestershiresauce
200 ml fresh cream
4 tbsp Madeira wine (optional)
125 ml water
1 tsp instant beef stock granules

Method;
In a medium-sized pot, heat butter over medium heat and add chopped shallots.  Stir-fry until translucent before adding the chopped mushrooms.  Cook until all liquid has evaporated.  Then, add cream and Madeira wine.  Cook further until completely dry i.e. until all liquid has evaporated again. Season with salt and freshly ground pepper before adding the chopped parsley.  Remove from heat and leave aside to cool down completely.  Once cooled down, add goose liver pâté and mix thoroughly.

Season beef filet with salt and freshly ground black pepper.  Heat olive oil in a large pan and sauté until brown on all sides for about 10 minutes.  Remove to a tray and let it cool down completely.  Pour the juices from pan into a small pot for the sauce.

Place both layers of puff pastry on the worktop with two ends overlapping each other - brush the two ends with beaten egg white first).  Pat dry beef filet with kitchen paper before placing in near to end of puff pastry closer to you - slightly towards to the centre.  Cover beef filet with farce mixture all around.

Bring the lower end of pastry to cover beef filet and then the two sides to overlap as shown below:

Keep rolling until you get a perfect parcel.  Cut off excess puff pastry and cut into decorative strips to be arranged on top.  Then, brush with eggyolks all over and by using a small skewer, prick all over the pastry in order that the air can escape during baking.  Bake in a preheated fan oven at 180° C for about 30 minutes.  Once baking time is over, switch off oven and leave the Filet Wellington for another 10 to 15 minutes with the oven door ajar.

Before serving, slice the Filet Wellington to serving portions.  Serve with gravy.

To make the Périgord Sauce:  add fresh cream and bring to a slight boil.  Season with salt & freshly ground black pepper.  Thicken gravy with a mixture of cornflour/water if preferred.

Bon Appetit!