Recipes

 

Here is a small selection of great recipe ideas for some of our products:

• Slovenian "Ramstek" (rump steak)
• Ox tongue in wine sauce
• "Köttbullar" (Swedish meatballs)
• "Tafelspitz" (boiled beef)

How to season the meat
When seasoning meat, there are almost no limits to what you can do to give the dish a special flavor - simply use your imagination! The more subtle the seasoning is, the more harmonized the taste will be. It`s always best to limit yourself to two or three different spices. Fresh herbs can be used to give the meat a delicious flavor.Dried herbs (laurel, thyme) don`t contain as much flavor as fresh herbs, which is why you should add them at the beginning of the roasting process. Garlic should always be added toward the end. If added too early, it will burn and taste bitter.

When grilling and roasting, you should take care to ensure that the cuts of meat are not seasoned with rough, dry herbs, as they can burn quickly and create a bitter taste.

Seasoning with salt & pepper
Most Chefs and cooks use only salt and pepper to season their meat. When seasoning with salt, the following rule of thumb should be observed: You should never season the meat with salt until just before preparation, as salt absorbs the juices from the meat. If the meat is salted too early, it will become dry. When seasoning with pepper, you should take care to ensure that only freshly ground pepper is used, as this type contains the most flavor. 

A herb exists for every type of meat
Cooks regularly attempt to lend a dish a particular flavor by using thick - and often rich - sauces. In many cases, however, a plain steak can be transformed into an exotic dish just by adding a small pinch of an unusual herb.

The basic rule when seasoning is: There are no limits - simply use your imagination! Experiment for yourself to find out which herbs you prefer with which dishes and which spices you like the best.

Spices that go well with beef:

• Parsley
• Rosemary
• Chives
• Thyme