{"id":20015,"date":"2020-12-02T11:59:40","date_gmt":"2020-12-02T10:59:40","guid":{"rendered":"https:\/\/dresden-magazin.com\/?p=20015"},"modified":"2022-10-12T11:18:27","modified_gmt":"2022-10-12T09:18:27","slug":"finest-dresden-cuisine-to-cook-at-home","status":"publish","type":"post","link":"https:\/\/dresden-magazin.com\/en\/indulgence\/finest-dresden-cuisine-to-cook-at-home\/","title":{"rendered":"Finest Dresden cuisine to cook at home"},"content":{"rendered":"\n

Braised shoulder of beef with grilled leek and fried porcini mushrooms<\/h2>\n\n\n\n

by Marcel Kube \u2014 Gr\u00e4fes Wein & Fein<\/a>, before Atelier Sanssouci, <\/a>Villa Sorgenfrei<\/em><\/p>\n\n\n\n

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Braised beef shovel based on a recipe by Marcel Kube. \u00a9 Foodstyling Caroline Franke, Fotos Meike Bergmann<\/figcaption><\/figure><\/div>\n\n\n\n

Ingredients for 4 persons<\/strong>
800 g shoulder of beef<\/p>\n\n\n\n

for the marinade:
<\/strong>100 ml soya sauce
1 chilli pepper (sliced)
2 cloves garlic
100 ml mirin
100 ml sake
100 g onions
60 g miso paste<\/p>\n\n\n\n

for the sauce:
<\/strong>300 g onion
100 g celery
100 g carrot
90 g tomato paste
2 l red wine
beef broth<\/p>\n\n\n\n

for the mushrooms:
<\/strong>500 g porcini mushrooms
150 g butter
1 bunch leek
salt and pepper to taste<\/p>\n\n\n\n

That’s how it works<\/strong><\/p>\n\n\n\n

Mix the soya sauce, mirin, sake, miso paste, chopped onions and crushed garlic in a bowl. Prepare the shoulder of beef and leave to marinade overnight. Remove the joint from the marinade the next day, sear in oil on all sides. Sweat the diced onions, carrots and celery in a roasting pan and add the tomato paste. Continue to heat and then deglaze with red wine. Reduce the liquid content to one third. Now add the seared beef joint and its marinade to the red wine reduction. Pour the beef broth on top and braise at 160\u00b0C for about 4 hours.<\/p>\n\n\n\n

Meanwhile, clean the mushrooms, quarter them, fry in butter and garlic and season with pepper and salt. Clean the leek and separate from the green stem. Cook the white remnant of leek on a baking tray in the oven at 200\u00b0C for 10 minutes. Discard any scorched leaves, remove the juicy interior and portion.<\/p>\n\n\n\n

Remove the roast from the broth and keep warm. Pass the sauce mixture through a sieve and reduce further until the right consistency is reached. Slice the roast and warm in the sauce. Serve with porcini mushrooms and leeks.<\/p>\n\n\n

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\n\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t \"Future\n\t\t\t\t\t\t\t<\/span>\n\t\t<\/a>\n\t<\/div>\n\t\n\t\n\t
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\n\t\t\t\n\t\t\t\tWill we all be eating insects instead of beef?\t\t\t<\/a>\n\t\t<\/h2>\n \t\t

Exhibition \u201eFuture Food\u201c at the German Hygiene Museum <\/p>\n \t<\/div>\n<\/div>\n\n\n

Red Beetroot dumpling Wraps on root vegetables goat’s cheese<\/h2>\n\n\n\n

By Boris K\u00f6gel \u2014 Lila So\u00dfe<\/a><\/em><\/p>\n\n\n\n

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Beetroot wrap dumplings based on a recipe by Boris K\u00f6gel. \u00a9 Foodstyling Caroline Franke, Fotos Meike Bergmann<\/figcaption><\/figure><\/div>\n\n\n\n

Ingredients for the dumpling dough:<\/strong>
800 g floury cooking potatoes
300 g flour
1 egg<\/p>\n\n\n\n

Ingredients for breadcrumb butter:<\/strong>
60 g butter
150 g breadcrumbs
salt<\/p>\n\n\n\n

Ingredients for beetroot hummus:<\/strong>
250 g beetroot (peeled and diced)
100 g chickpeas (cooked)
coriander, parsley, thyme
salt, black pepper
lemon juice
2 egg yolk<\/p>\n\n\n\n

That’s how it works<\/strong><\/p>\n\n\n\n

Cook the potatoes, peel and press, then leave to cool and allow the liquid content to evaporate. While the potatoes are cooking, use a blender to turn the beetroot, chickpeas, herbs, spices, lemon juice and egg yolks into a smooth mass for the beetroot hummus. Knead the potato mixture with egg, flour, salt and nutmeg and, if necessary, some milk to form a smooth dough. Sweat breadcrumbs with onions in butter. On a well-floured work surface, roll out the dough about 1 centimetre thick. Spread the breadcrumbs on top and thinly coat with beetroot hummus. Cut the dough into approximately 10\u2009x\u200910cm squares and roll them up. Press down firmly on the cut edges. Simmer for 20 minutes in salted water. Best served on a ragout of colourful root vegetables with herbs and goat cream cheese.<\/p>\n\n\n\n

See here how the food pictures were created in the editorial office<\/h3>\n\n\n\n
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