This steak, which was awarded the title of World’s Best Steak in 2017, is prepared using the sous vide technique and served with triple fried Pommes Frites, Sauce Beau Blanc, Haricots Verts, and Pickled Red Onions. Served with Sauce Beurre Blanc, Haricots Verts and Pickled Red Onions
Beer-braised osso buco with potato/celery root mash, roasted onions, and toast bread
Beef rump prepared sous vide. The meat is cut from 60-day dry-aged beef. 60 days dry-aged beef cuvette cooked sous vide
Braised beef brisket, perfect for an evening with guests, a delicious dinner with your better half, or other occasions. The meat is tender, and the long cooking time brings out the best in the beef. Simmer dish for a cold autumn/winter day
Why is ground beef steak so popular? It’s a good question, and there are many different answers to it. Maybe because it’s an easy dish to make, or because it tastes fantastic. Regardless, there is no doubt that ground beef steak is one of the most popular dishes in Denmark. Advertisement: Buy delicious ground beef … Read more
Hanger steak, it sounds like an organ, but it is an excellent piece of meat. Abroad, the cut is known as Hanger Steak & Boeuf Onglet and is considered one of the best steaks you can get. Our recipe is prepared using the sous vide technique. The ugly duckling of steaks
We all know it. The steak that lies in the packaging at the supermarket with its edge of black pepper on the side. Often it is made from one of the less tender cuts, and frequently the result is a somewhat tough and uninspiring steak. Meatlover.dk has shared their take on a pepper steak here