Kraftfleisch {n} [regional] gastr.
Labskaus ( listen (help·info)) is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion.
Corned beef became common amongst German seafarers and remains a staple dish in the northern regions of Germany, in particular Bremen, Hamburg, and Lübeck. It's the perfect meal for those looking for something a little different this Oktoberfest.
Beef is called Rindfleisch in the German language. There are many braised beef dishes roasts and stews.
Hamburg steak has been known as "Frikadelle" in Germany since the 17th century. The "Hamburger Rundstück" was popular already in 1869 and is believed to be a precursor to the modern Hamburger.
A Tasty German Schnitzel Sandwich Is Sure to Fill You Up!
Whip up an authentic German schnitzel sandwich. Made from breaded pork schnitzel and sliced tomato, cucumber, and a bit of lettuce on a bun, our schnitzel sandwich recipe is topped off with a little mayo.
In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining, so much so that the name "silverside" is often used to refer to corned beef (also called salt beef) rather than any other form of the cut.
(In general British usage, fresh corned beef is called “salt beef,” while the canned version retains the “corned” designation.) Because brisket is a tough cut of beef, the brining process usually lasts for two or three weeks.
No, corned beef isn't a prime cut of beef you've been overlooking at the grocery store — it's what we call the resulting meat, most often brisket, after it's undergone a long curing process. The meat is cured using large grains of rock salt, or “corns” of salt, and a brine.
In Germany, brisket is braised in dark beer and cooked with celery, carrots, onions, bay leaves and a small bundle of thyme. In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashanah, Passover and on the Sabbath.
But some Irish Americans might be surprised by another entry on that list of suspect foods: corned beef and cabbage. Experts say the meal originated on American soil in the late 19th century as Irish immigrants substituted corned beef for bacon, which was meat of choice in the homeland.
Winner: Joey Chestnut. The world's greatest eater, Joey Chestnut, added to his legendary bib sheet this St. Patrick's Day by eating 20 TooJay's corned beef sandwiches to set a new World Record and win his third consecutive TooJay's World Class Corned Beef Eating Championship!
The terms 'corned beef' and 'silverside' are often used interchangeably, however corned beef is a cut of meat (brisket) that has been cured or pickled in a seasoned brine. Silverside is also a cut of beef, the hindquarter just above the leg, and it gets its name because of the silver appearance on the side of the cut.
The typical cut of corned beef in the US (and I believe salt beef in the UK) is brisket. There are some pictures of tinned corned beef and corned beef brisket here.
Corned Beef is Cockney slang for Deef (Deaf).
"Och, are ye Corned Beef or something?" This is an interesting example of Scottish Rhyming Slang! It only works when you say the word "deaf" in a Scottish accent ("deef").
The British invented the term “corned beef” in the 17th century to describe the salt crystals used to cure the meat, which were the size of corn kernels. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef.
Corned beef is made with beef brisket, a cut of meat that is naturally tough, so it needs to be braised: cooked with moisture at a very low temperature. Cooking low and slow is the key to flavorful, tender corned beef.
What is brisket called in Australia? Brisket is still called 'brisket' here in Australia. Traditionally, a brisket cut refers to beef, but it can now be made from lamb, veal, or even buffalo.
This is called beef silverside in the UK, Ireland, Australia and New Zealand. Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher.
The hanger steak is sometimes known as 'butcher's steak'. It is taken from the upper belly of the cow which is an area that does very little work, making this a very tender cut. A hanger steak is best cooked in the pan or on the BBQ.
Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular.
The German Sandwich known as Butterbrot
It is a simple open-faced sandwhich – a slice of bread, generously buttered and topped with savory or sweet ingredients. It is often enjoyed during Brotzeit although not exclusively, it can be a part of breakfast, lunch or accompany a cup of tea or coffee.