Boeuf Bourguignon with rustic mashed potatoes is a classic French comfort dish that enchants your taste buds with its rich flavor and succulent beef. This recipe guides you through the process, whether you prefer to prepare it in a pot or a Römertopf/roasting dish. This delicious dish is suitable for approximately 6 people and takes … Read more
Braised beef with red wine, pepper, and garlic: A fantastic stew! Peposo originates from the town of Impruneta south of Florence. It is a really simple dish to make – very few ingredients and very little work. And it tastes absolutely fantastic! Beef with red wine, pepper, and garlic: A fantastic simmer dish!
Traditional Beef Roast with Mashed Potatoes, Gremolata, and Butter-Fried Pearl Onions. This is just an old classic that you can never go wrong with. In our home, it’s one of our favorite dishes, and we love having it for dinner! The meat becomes so deliciously tender, and it’s full of flavor. Moreover, we find it … Read more
Traditional roast beef is the classic preparation of the beef shoulder clod. And roast beef is typically braised – but can it be done sous vide? The answer is a resounding “Yes.” With sous vide, the roast beef becomes incredibly tender and delicious! Here, I’ll show you how to prepare the perfect roast beef sous … Read more
Goulash is simply a really lovely stew for the chilly days. And although it is essentially an authentic Hungarian soup, it is also a classic on many Danish dining tables! It is actually considered Hungary’s national dish, and it can be traced back to the 9th century, making it a truly great old classic. Back … Read more
Delightful and delicious goulash soup. The Hungarian classic is filled with great flavor and is wonderfully easy to make. It requires a bit of patience to prepare, but it mostly takes care of itself. We used dry-aged beef chuck for the recipe, so we cooked the meat 60 minutes less than I would with regular … Read more
Delicious and tasty stew, perfect for a cold day. The dish originates from Provence, but here it has been interpreted into a more Danish version, where the celeriac has been replaced with parsnips and parsley roots, the amount of garlic has been slightly reduced, and it is topped with delightful and crispy kale. The dish … Read more
Wonderful and delicious recipe for a good, old-fashioned beef roast. My recipe uses a beef thick flank, but the meat can easily be substituted with a boneless beef shoulder. The meat is slow-braised in red wine, which provides a perfect basis for a good gravy.