"gedampftes Rinderbrust" Recipe

Gedampftes Rinderbrust, also known as Steamed Breast of Beef, is a classic German dish that is beloved for its tender and flavorful meat. The recipe has a long history, dating back to traditional German cooking techniques.

To prepare gedampftes Rinderbrust, start by selecting a breast of beef or veal without fat or bones. Rinse off the meat quickly and wipe it dry with a cloth. This step helps remove any impurities from the meat surface.

Next, place the meat in a large stew-pot. Add one finely chopped onion and one sliced tomato to the pot. These ingredients will enhance the flavor of the meat during the cooking process.

To season the meat, add a bay leaf, pepper, and salt. These spices will give the dish a rich and aromatic taste. Be sure to adjust the seasonings according to your preference.

To facilitate the cooking process, add a small quantity of hot water to the pot. The water will create steam and help tenderize the meat. It is important to use just enough water to generate steam, as too much water will create a stew rather than steaming the meat.

Closely cover the stew-pot to trap the steam and ensure that the meat remains moist during cooking. Steam the meat for several hours, ensuring that it cooks slowly and evenly. The slow cooking process will help the meat become tender and develop a beautiful brown color.

Once the meat is thoroughly cooked, strain the broth from the stew-pot. The broth can be used to make a delicious gravy to accompany the dish. To thicken the broth, you can use a traditional thickener like cornstarch or flour. Simply add the thickener of your choice gradually, stirring continuously until the desired consistency is achieved.

When serving gedampftes Rinderbrust, place the meat on a platter and pour the thickened gravy around it. This will add flavor and moisture to the dish, enhancing the overall dining experience.

Gedampftes Rinderbrust is a dish that requires patience and attention to detail. The long, slow cooking process ensures that the meat becomes incredibly tender and develops a rich flavor. The combination of spices and vegetables creates a delightful aroma that fills the kitchen during preparation.

Fun fact: In traditional German households, gedampftes Rinderbrust is often enjoyed as a Sunday meal or served during festive occasions. It is considered a comfort food and is cherished for its hearty and flavorful nature.

If you are interested in exploring similar recipes, there are several dishes that are worth mentioning. One such dish is Sauerbraten, which is a pot roast marinated in a mixture of vinegar, water, and various spices before being slow-cooked. This dish shares a similar slow-cooking method and is renowned for its tender meat and tangy flavor.

Another notable dish is Rouladen, which consists of thinly sliced beef rolls filled with mustard, onions, and bacon. The rolls are then braised until tender and served with a delicious gravy. Rouladen showcases the German tradition of utilizing various cuts of meat and enhancing their flavors through slow cooking.

Overall, gedampftes Rinderbrust is an exquisite and comforting German dish that is perfect for special occasions or whenever you crave flavorful and tender meat. Its history and traditional preparation techniques make it a true delight for any meat lover.



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