{"id":477,"date":"2020-05-13T12:30:00","date_gmt":"2020-05-13T10:30:00","guid":{"rendered":"https:\/\/bxeinj.myraidbox.de\/?post_type=rezept&p=477"},"modified":"2021-05-03T14:14:28","modified_gmt":"2021-05-03T12:14:28","slug":"two-kinds-of-steber-beef-picanha-biceps","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/zweierlei-vom-steber-beef-picanha-bizeps\/","title":{"rendered":"Two kinds of steber beef (picanha & biceps)"},"content":{"rendered":"

For approx. 4 people
<\/strong>
Root vegetable preparation<\/strong><\/p>\n\n\n\n

1 onion
1 celery
2 yellow turnips (carrots)
Parsley<\/p>\n\n\n\n

Wash and cut the vegetables into cubes or strips (depending on taste). Place them in a preheated, fireproof pan and fry them until they are hot. You can then transfer the saut\u00e9ed vegetables directly to a roasting pan, where they will await the meat.<\/p>\n\n\n\n

Beef biceps<\/strong><\/p>\n\n\n\n

500 grams beef biceps
100ml red wine (e.g. Pinot Noir)
Salt
Pepper
Roast stock

Season the biceps pieces with salt and pepper and sear them on both sides in a preheated, heatproof pan. Then place the seared meat in a roasting tin or cast-iron pan. Add the roasted vegetables and pour in your gravy or gravy stock and a good dash of red wine (a Pinot Noir is traditionally used for German dishes). The whole thing should now cook covered on the firebricks at approx. 180 to 220 degrees for 4 hours.<\/p>\n\n\n\n

Picanha<\/strong><\/p>\n\n\n\n

500g Beef pork
Salt<\/p>\n\n\n\n

Cut 3 cm thick steaks from a well-matured (3 to 4 weeks) 500 gram piece of beef from the tip against the grain. It is important that you do not put the meat straight from the fridge into the oven. It should have about half an hour to reach room temperature. Season the steaks with a little salt and then fry them directly on the grill on both sides at approx. 200\u00b0 to 250\u00b0 top heat. It is important to leave the edge of fat on the meat, otherwise the steak will become very dry. A core temperature of between 48\u00b0 and 50\u00b0 is ideal for these pieces. Leave the steaks to rest briefly after they come out of the Merklinger before carving and serving.<\/p>\n\n\n\n

Wild herb salad<\/strong><\/p>\n\n\n\n

50g wild herbs (e.g. lamb's lettuce, clover, dandelion, sorrel,...)
1 pinch of salt
1 pinch of pepper
1 tsp mustard (sweet or hot mustard, depending on taste)
Vinegar (depending on taste, balsamic vinegar or other vinegars)
Oil (depending on taste, olive oil or other vegetable oils are suitable)<\/p>\n\n\n\n

Put the salt, pepper, oil, vinegar and mustard in a small bowl and mix everything together until combined. Wash the wild herbs and toss in the dressing until all the herbs are coated.<\/p>\n\n\n\n

Sideboards<\/strong>
To serve, place the picanha strips and the braised biceps on a plate with some of the braised vegetables and drizzle with the sauce from the casserole. In the accompanying recipe video, we coat the biceps in a breading of nuts, pistachios and boiled and grated potatoes before serving. Finally, garnish the dish with the wild herb salad.<\/p>\n\n\n\n

Stefan Fu\u00df from Gasthaus goldener Stern in Rohrbach wishes you lots of fun making them and bon app\u00e9tit.<\/p>\n\n\n\n

>>> Click here for the recipe video<\/em><\/a><\/p>","protected":false},"excerpt":{"rendered":"

F\u00fcr ca. 4 PersonenWurzelgem\u00fcse Ansatz 1 Zwiebel1 Sellerie2 gelbe R\u00fcben (Karotten)Petersilie Waschen und schneiden Sie das Gem\u00fcse in W\u00fcrfel oder in Streifen (je nach Geschmack). Geben Sie das Ganze in eine, im Merklinger vorgeheizten, feuerfesten Pfanne und braten es scharf an. Das angebratene Gem\u00fcse k\u00f6nnen Sie dann direkt in einen Br\u00e4ter geben, wo es auf […]<\/p>\n","protected":false},"featured_media":478,"template":"","tags":[],"kochen":[83],"backen":[],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-477","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","kochen-fleisch"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/478"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=477"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=477"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=477"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=477"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=477"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=477"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}