Category Archives: Meat

Prime boiled beef with horseradish sauce-Tafelspitz mit Meerrettichsauce

aaxTafelspitz (literally meaning tip (of meat) for the table) is boiled beef in broth, served with horseradish. It is considered to be the “national dish” of Austria and is equally popular in Germany. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, “His Majesty’s private table is never without a fine piece of boiled beef, which is one of his favorite dishes.” Continue reading

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Haunch of Hare(Jackrabbit) with dumplings and red cabbage – Gespickte Hasenkeule mit Rokraut und Klößen

hasenkeuleHares and rabbits are plentiful in many areas, adapt to a wide variety of conditions, and reproduce quickly, so hunting is often less regulated than for other varieties of game. In rural areas and particularly in pioneer times, they were a common source of meat. Hares can be prepared in the same manner as rabbits—commonly roasted or taken apart for breading and frying.
The most common kind of preparation in germany is making a roast from spiked hare haunches. Continue reading

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Schnitzel with mixed vegetables and potatoes – Schnitzel mit Mischgemüse und Kartoffeln

cham 001If there is one famous german dish everbody in the world knows, it ist schnitzel. A schnitzel is a boneless meat in germany usually pork, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried. Continue reading

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Roast venison with red cabbage, sprouts and potato croquettes – Rehbraten mit Rotkohl,Rosenkohl und Kartoffelkroketten

rehRoast venison is a vintage wild dish, which is served in Germany for special holidays, festivities or in speciality restaurants. This receipt explains the traditional preparation of venison or deer. These wild meat dishes are mostly served with red cabbage. I will explain a receipt which is descended by our grandmother. I have chosen potato croquettes for side dish, because I didn’t want to make it more complex. You can serve salted potatoes or potatoes dumplings instead of it. I will publish an instruction for dumplings within the next weeks. Continue reading

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Rolled roast from pork with green beans “Rollbraten mit grünen Bohnen”

roll4“Rollbraten” rolled roast from pork is a typical middle german dish , it has often been served for lunch on sundays. It´t has also been served at birthdays or family parties. Continue reading

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Skewer with potato salad -”Schaschlik mit Kartoffelsalat”

Even if “Schaschlik” a typical skewer dish found its roots in Eastern Europe it became a famous german meat dish. At home it is often served with potato salad. In North Germany the potato salad with mayonnaise is common. Preparation … Continue reading

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