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Old 02.10.2008, 18:05
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Siedfleisch recipe?

I did a dumb thing and bought Siedfleisch, thinking it was a nice bit of roast. When I "Leo-ed" it, it said it was basically a bit of meat for making soup out of . Does anyone know how I can cook it? And sorry if I am posting in the wrong part of the Forum (my usual disclaimer...) Thanks !
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Old 02.10.2008, 18:06
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Re: Siedfleisch recipe?

I just realised how ironic (and possibly offensive) it is that I keep posting questions about meat, and my icon is Krishna.... I better check out a new one...
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Old 02.10.2008, 18:15
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Re: Siedfleisch recipe?

You need to cook it very slowly. I pan fry it first then season it and add loads of sliced onions and half a bottle of red wine once the onions start softening. You can also add stock and mushrooms etc. Put it on a very low heat with the lid on for 3 hours or so, or in the oven.

It will then fall apart. Serve with mashed potatoes and those mustard preserved fruits - sorry, cant remember the name but you can get them in most supermarkets, I think they're Austrian.

Last edited by grumpygrapefruit; 02.10.2008 at 18:16. Reason: typos - I need new glasses
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Old 02.10.2008, 18:17
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Re: Siedfleisch recipe?

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You need to cook it very slowly. I pan fry it first then season it and add loads of sliced onions and half a bottle of red wine once the onions start softening. You can also add stock and mushrooms etc. Put it on a very low heat with the lid on for 3 hours or so, or in the oven.

It will then fall apart. Serve with mashed potatoes and those mustard preserved fruits - sorry, cant remember the name but you can get them in most supermarkets, I think they're Austrian.
Lovely, thanks Grumpygrapefruit. I've been wondering how to cook this, too, so thanks also to Shelby for posting it.

Sounds great for Winter evenings!
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Old 02.10.2008, 18:22
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Re: Siedfleisch recipe?

Forgot to add that for best results, the other half of the bottle of red really needs to be sipped by the cook whilst cooking.
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Old 02.10.2008, 18:24
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Re: Siedfleisch recipe?

Yep and it is great cold too. My favorite is to cook it slowly as described and then let it cool down, slice it into bread slice thick pieces and put those on a pyrex that has a bit of olive oil and some thinnly sliced onions on the bottom - then put tomato paste/sauce and garlic with capers, anchovies or whatever you like on top and sprinkle with fleur de sel and some fresh pepper and put in the oven - the way I make it it becomes slightly crispy on the outside with all the juiciness inside - yummy - I think I'll go buy some right now

Its also great in soups especially with chipotle or ancho chili peppers...
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Old 02.10.2008, 18:30
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Re: Siedfleisch recipe?

You can cut it into cubes and make a curry.
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Old 02.10.2008, 18:38
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Re: Siedfleisch recipe?

Or you can make beef in stout:

Ingredients for 2-3 portions
1-2 tablespoons olive oil
750g stewing beef, cut into 1 inch chunks
1 large onion peeled and chopped
200g mushrooms washed and halved
1 handful fresh tarragon
2 large cans of your favourite stout
soy sauce

Equipment:
You will need a heavy flameproof pot with a lid - e.g. from Le Cresuet.

Place the pot on the stove and add a few good lugs of olive oil. When the oil is hot, fry the beef a few pieces at a time until browned on the outside. Remove the beef to a plate. Add more oil to the pot if necessary.

Add the onions to the pot and fry them gently for a few minutes in the juices left behind by the beef. Then add the flour.

Next, return the beef to the pot and incorporate with the onions and flour. Then add the whole can of stout. Add the tarragon and salt and pepper.
Bring to the boil and then lower the heat to a simmer. Cover and allow to simmer VERY gently for about an hour. Have the other can of stout to hand to add a drop or two if it looks like drying up - you can always drink what you donít use!

In a separate frying pan heat a tablespoon of olive oil and fry the button mushrooms for a couple of minutes. Then add about a tablespoon of soy sauce and incorporate. Add the mushrooms to the beef and replace the lid and continue to simmer for another hour or so until the beef is tender - it should not be at all tough or chewy.

Remove the lid of the pot and increase the flame to allow the sauce to reduce to a thick gravy. Stir now and again to stop it from sticking. Donít make the flame too high or the beef will disintegrate

Adjust for seasoning and serve with copious amounts of creamy mashed spuds and a simple steamed green vegetable such as runner beans or broccoli.

Cheers,
Nick
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Old 02.10.2008, 18:45
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Re: Siedfleisch recipe?

mmmmmm, you lot are making me sooo hungry reading this. Some really nice recipe ideas listed there, thanks, I think I'll pick some up tomorrow, as the days are here for a nice yummy casserole.
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Old 02.10.2008, 18:50
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Re: Siedfleisch recipe?

I am almost tempted to learn how to cook.

The key ingredients in these recipes appeal to me Stout and Red wine :9
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Old 02.10.2008, 20:26
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Re: Siedfleisch recipe?

You are all truly amazing. I went out for a couple of hours, came back to check the thread and there is enough deliciousness here to write a cookbook...not a bad idea that. Maybe I should compile an English Forum all time favourite recipe book for things in Switzerland that we don`t know how to cook.. By the way, when I said I bought one piece, I was lying. I bought two because the CO OP was having a 50% off bio sale so I thought I`d stock up in the freezer...and then had no idea what to do with it!!! So thanks all for rescuing me.
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Old 03.10.2008, 13:05
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Re: Siedfleisch recipe?

MacVicar Bacon Chickensausages
and ( Haggis)
Orders 0796550895 regards Colin.

Last edited by colin; 27.10.2008 at 15:49. Reason: number
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Old 19.10.2008, 18:32
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Re: Siedfleisch recipe?

Cooked last night according to grumpygrapefruit`s recipe. ABSOLUTELY AMAZING Thanks so much, my Swiss husband and our neighbours were totally impressed .
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Old 23.01.2015, 13:52
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Re: Siedfleisch recipe?

Necroposting to give a big +1 for grumpy's recipe (and wine consumption tips). I just turned a lump of inedible (but cheap -- CHF 11.25/kg after a 50% off Aktion at Coop) dead cow into a culinary masterpiece, perfect for this wintry weather!
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