en de it
rindswange-patauner

Boiled beef cheek on marinated cabbage salad with fried Speck Alto Adige

A South Tyrolean recipe with home-reared beef and Speck Alto Adige

Preparation

Simmer the beef, root vegetables, parsley stalks and crushed peppercorns in water for about 2.5 hours until the beef is soft. Slice the white cabbage finely, dress with oil, red wine vinegar, salt, pepper and caraway and arrange in the middle of each plate. Fry the speck strips in a little oil. Cut the beef cheek into slices and arrange on the cabbage salad, sprinkle the fried speck on top and garnish with chives and “Apfelkren”.

Beer recommendation
We recommend the variety Märzen

Wine recommendation
We recommend Pinot Noir.

Ingredients for

2 people
4 people
8 people
Boiled beef cheek
½ large South Tyrolean beef cheek
150 g root vegetables (onions, carrots, celery, leek)
3 parsley stalks
3 black peppercorns
1,5 l water

Coleslaw
½ white cabbage
A little oil
Red wine vinegar
A little caraway
Salt and pepper

Other
4-6 thin slices Speck Alto Adige, cut into strips
1 dsp “Apfelkren” (apple and horseradish sauce)
Chives, finely chopped
Boiled beef cheek
1 large South Tyrolean beef cheek
300 g root vegetables (onions, carrots, celery, leek)
5 parsley stalks
6 black peppercorns
3 l water

Coleslaw
1 white cabbage
A little oil
Red wine vinegar
A little caraway
Salt and pepper

Other
8-12 thin slices Speck Alto Adige, cut into strips
2 dsp “Apfelkren” (apple and horseradish sauce)
Chives, finely chopped
Boiled beef cheek
2 large South Tyrolean beef cheeks
600 g root vegetables (onions, carrots, celery, leek)
10 parsley stalks
12 black peppercorns
6 l water

Coleslaw
2 white cabbages
A little oil
Red wine vinegar
A little caraway
Salt and pepper

Other
20-24 thin slices Speck Alto Adige, cut into strips
4 dsp “Apfelkren” (apple and horseradish sauce)
Chives, finely chopped
patauner
This recipe comes from
Patauner family
Via Bolzano 6, 39018 Settequerce/Terlano