Burger on the grill. The burger patties are made from home-ground, 60-day dry-aged beef brisket/chuck and grilled. The bacon is dry-cured, smoked, and dry-aged for 30 days. Watch a teaser for our video where we make the burger bun here: In GastroFun PREMIUM, you can of course watch the entire video. If you don’t have … Read more
Sashi Striploin AAA meat was awarded the title of World’s Best Steak in 2017. It is prepared using the sous vide technique. These ribeye steaks come from the only European cattle that competes with the Wagyu breed for being the finest meat in the world. Served with a red wine glaze, oven-roasted potatoes, and tomato … Read more
This delicious Asian steak salad is bursting with great flavor and relatively easy to make. To ensure our meat was perfectly cooked all the way through, it was prepared using sous vide. This delicious Asian steak salad is bursting with great flavor and relatively easy to make. To ensure our meat was perfectly cooked all … Read more
A beef ball tip is a small roast cut from the tender part of the round. The meat is delicious, and I have prepared it using the sous vide/water bath technique.
This steak, which was awarded the title of World’s Best Steak in 2017, is prepared using the sous vide technique. These ribeye steaks come from the only European cattle that compete with the Wagyu breed for the finest meat in the world.
Pan-Seared Ribeyes in Butter and Rosemary with Potato-Celeriac Mash, Jerusalem Artichoke Chips, and Sautéed Pointed Cabbage. Served with Jerusalem Artichoke Chips and Sautéed Pointed Cabbage
Teres Major is an American cut that is somewhat unknown in Denmark. As the meat is located around the shoulder, it is one of the muscles the cattle use very little, making the meat incredibly tender. We use the sous vide cooking method to ensure that this thin and fine cut achieves the right tenderness … Read more
The classic Danish version of meat sauce. This dish can be prepared in 10-15 minutes and is perfect for a busy weekday.
Here is our take on the Danish classic, which is a great dish for everyday meals. It can be made in large quantities and frozen for a very easy dinner another day. My version includes a lot more greens than I usually add – and it definitely won’t be the last time I do so. … Read more
Our variation of a luxury version of the classic Viking Stew. Instead of pork tenderloin, we use trimmings from dry-aged beef tenderloin and beef striploin. The dish is served with homemade bacon and rice. Made from small cuts of dry-aged beef tenderloin/ribeye and served with rice and bacon