Go Back   English Forum Switzerland > Help & tips > Food and drink  
Reply
 
Thread Tools Display Modes
  #1  
Old 13.02.2014, 20:06
Senior Member
 
Join Date: Oct 2010
Location: Walchwil
Posts: 271
Groaned at 4 Times in 3 Posts
Thanked 172 Times in 105 Posts
Griet has made some interesting contributions
Hohrücken - How to prepare it?

So each year we buy these mixed meat packages from the local farm and I am left with 2 packages of "Hohrücken". I have been a bit reluctant to prepare it so far as I am not fond of all the fat I can see the meat has. Not sure this is really tasty or to be used rather for a stew...

Anyone any suggestions on how to prepare it, any recipes you can share?
Also, taste wise, any attempt to describe or compare it?
Reply With Quote
  #2  
Old 13.02.2014, 20:21
MathNut's Avatar
Forum Legend
 
Join Date: Aug 2007
Location: Kt. Glarus
Posts: 4,432
Groaned at 35 Times in 33 Posts
Thanked 10,888 Times in 3,249 Posts
MathNut has a reputation beyond reputeMathNut has a reputation beyond reputeMathNut has a reputation beyond reputeMathNut has a reputation beyond reputeMathNut has a reputation beyond reputeMathNut has a reputation beyond repute
Re: Hohrücken - How to prepare it?

For heaven's sake, don't waste it on a stew! "Hohrücken" is prime rib - should be very tasty indeed. Rub it with some salt and spices and then slow-roast it.

... I mean, no, no, sounds dreadful. All that fat... and all marbled right the way through it as well. How dreadful for you.
Tell you what, why don't I take it off your hands. Sure I can find something to do with it.
Reply With Quote
The following 4 users would like to thank MathNut for this useful post:
  #3  
Old 14.02.2014, 09:40
Swiss Spy's Avatar
Member
 
Join Date: Jan 2014
Location: Bern
Posts: 155
Groaned at 9 Times in 7 Posts
Thanked 219 Times in 87 Posts
Swiss Spy is considered knowledgeableSwiss Spy is considered knowledgeableSwiss Spy is considered knowledgeable
Re: Hohrücken - How to prepare it?

or cut it in nice thick steaks.

Quote:
View Post
Also, taste wise, any attempt to describe or compare it?
it's like Ribeye.
Reply With Quote
This user would like to thank Swiss Spy for this useful post:
  #4  
Old 14.02.2014, 09:54
Junior Member
 
Join Date: Jan 2012
Location: Schweiz
Posts: 72
Groaned at 0 Times in 0 Posts
Thanked 96 Times in 51 Posts
mashy has earned the respect of manymashy has earned the respect of manymashy has earned the respect of many
Re: Hohrücken - How to prepare it?

That is number 9 in the picture hereunder,

I found this online link for some recepies using the Hohrücken,

My mother was cutting it into cubes and she uses it when making meat balls - it enriches the taste and makes a good sauce as well.

Reply With Quote
The following 3 users would like to thank mashy for this useful post:
  #5  
Old 14.02.2014, 11:24
Forum Veteran
 
Join Date: Jun 2010
Location: Zurich
Posts: 695
Groaned at 14 Times in 10 Posts
Thanked 542 Times in 283 Posts
tooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputation
Re: Hohrücken - How to prepare it?

Quote:
View Post
it's like Ribeye.
It is ribeye.

And yes, using it as stew meat would be the height of travesty. It's probably the best cut in the entire beef box. (Filet is more tender, but entirely flavorless.)
Reply With Quote
  #6  
Old 14.02.2014, 11:31
MrVertigo's Avatar
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 3,210
Groaned at 86 Times in 70 Posts
Thanked 5,788 Times in 2,254 Posts
MrVertigo has a reputation beyond reputeMrVertigo has a reputation beyond reputeMrVertigo has a reputation beyond reputeMrVertigo has a reputation beyond reputeMrVertigo has a reputation beyond reputeMrVertigo has a reputation beyond repute
Re: Hohrücken - How to prepare it?

pan sear it for 3-5 minutes....then in the oven 150°C for 1hour or 1.5hour depending on size. With some béarnaise sauce ...ultimate pleasure.
Reply With Quote
This user would like to thank MrVertigo for this useful post:
  #7  
Old 14.02.2014, 11:57
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 28,988
Groaned at 1,989 Times in 1,506 Posts
Thanked 34,420 Times in 16,371 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Hohrücken - How to prepare it?

Quote:
View Post
(Filet is more tender, but entirely flavorless.)
Nonsense.

Either that, or you buy really poor quality filet (or don't cook it correctly).

Good filet has GREAT flavor.

Tom
Reply With Quote
The following 3 users would like to thank st2lemans for this useful post:
  #8  
Old 14.02.2014, 17:42
Treverus's Avatar
Forum Legend
 
Join Date: Dec 2007
Location: Luxembourg
Posts: 11,718
Groaned at 297 Times in 254 Posts
Thanked 22,010 Times in 8,007 Posts
Treverus has a reputation beyond reputeTreverus has a reputation beyond reputeTreverus has a reputation beyond reputeTreverus has a reputation beyond reputeTreverus has a reputation beyond reputeTreverus has a reputation beyond repute
Re: Hohrücken - How to prepare it?

STEW?!!!

Rib eye is one of the best cuts for a steak, Mr Ramsay tells you how to do it:
http://www.bbcgoodfood.com/recipes/2...nd-match-steak
Reply With Quote
This user would like to thank Treverus for this useful post:
  #9  
Old 14.02.2014, 19:50
Forum Veteran
 
Join Date: Jun 2010
Location: Zurich
Posts: 695
Groaned at 14 Times in 10 Posts
Thanked 542 Times in 283 Posts
tooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputation
Re: Hohrücken - How to prepare it?

Quote:
View Post
Nonsense.

Either that, or you buy really poor quality filet (or don't cook it correctly).

Good filet has GREAT flavor.
No, I just prefer the stronger flavor of other cuts of beef. I'm hardly the only person to say this. There is really no controversy in the statement that filet is one of the milder cuts of beef. (Of course, I was using hyperbole before, but that should have been obvious.)
Reply With Quote
  #10  
Old 14.02.2014, 20:05
Forum Veteran
 
Join Date: Jun 2010
Location: Zurich
Posts: 695
Groaned at 14 Times in 10 Posts
Thanked 542 Times in 283 Posts
tooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputation
Re: Hohrücken - How to prepare it?

Here's an example of what I am saying:
Also — and I say this with complete honesty, not trying to be snarky at all — I don't know your background, but if you're used to Swiss beef, then no, there's not much difference in flavor, because Swiss beef is generally quite bland. With the beef I'm used to from USA, there are significant differences in flavor between cuts, and lots of foodies prefer a slightly less tender, but far more flavorful cut. Aside from ribeye, I really, really love hanger steak (onglet) and skirt steak, both of which are hard to find here, require careful cooking (which luckily I have the capacity to do well consistently), and are absolutely delicious.

Aside from flavor, I actually don't like the texture of filet that much. I find it just a smidge on the mushy side.
Reply With Quote
  #11  
Old 14.02.2014, 20:17
Forum Veteran
 
Join Date: Jun 2010
Location: Zurich
Posts: 695
Groaned at 14 Times in 10 Posts
Thanked 542 Times in 283 Posts
tooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputation
Re: Hohrücken - How to prepare it?

Quote:
View Post
pan sear it for 3-5 minutes....then in the oven 150°C for 1hour or 1.5hour depending on size. With some béarnaise sauce ...ultimate pleasure.
Or consider doing sous-vide low-temperature cooking: vacuum-seal the steak in plastic and place it in water the same temperature that you want the final doneness to be (e.g. for medium-rare 55-60C) and keep the water bath at that temperature until the meat has reached the same temperature all the way through. (This will require re-warming the water periodically, unless you have a sous-vide machine. I just use the sink, hot water from the tap, and a thermometer.) For a 500g steak, this usually takes an hour, but you can't overcook it. Alternatively, if your oven has accurate temperature control at that temperature, you can use it instead, but it will take quite a bit longer. For the oven, don't vacuum-seal the meat.

Once your steak is thoroughly warmed to the desired level of doneness, take it out of the plastic and dry it very well with a towel. Then season it generously with salt and pepper and massage it with some vegetable oil. Heat a pan (cast-iron is ideal) as hot as you can. Sear the steak briefly on every side, just long enough to get a bit of a crust. Should be no more than a minute per side. Then remove it to a plate, cover with aluminum, and rest for 10 mins before serving.

What I love about this method is that it works perfectly no matter how big the steak is, giving you a perfectly cooked center and a nice thin crust on the outside.
Reply With Quote
  #12  
Old 19.02.2014, 04:19
Confloozed's Avatar
Forum Legend
 
Join Date: Dec 2007
Location: Zurich
Posts: 4,807
Groaned at 104 Times in 91 Posts
Thanked 4,964 Times in 2,359 Posts
Confloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond repute
Re: Hohrücken - How to prepare it?

Quote:
View Post
Nonsense.

Either that, or you buy really poor quality filet (or don't cook it correctly).

Good filet has GREAT flavor.

Tom
That's why people who appreciate the taste of beef normally eat it as close to rare as possible.
Reply With Quote
This user would like to thank Confloozed for this useful post:
  #13  
Old 19.02.2014, 04:46
Confloozed's Avatar
Forum Legend
 
Join Date: Dec 2007
Location: Zurich
Posts: 4,807
Groaned at 104 Times in 91 Posts
Thanked 4,964 Times in 2,359 Posts
Confloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond repute
Re: Hohrücken - How to prepare it?

Quote:
View Post
Here's an example of what I am saying:
Also — and I say this with complete honesty, not trying to be snarky at all — I don't know your background, but if you're used to Swiss beef, then no, there's not much difference in flavor, because Swiss beef is generally quite bland. With the beef I'm used to from USA, there are significant differences in flavor between cuts, and lots of foodies prefer a slightly less tender, but far more flavorful cut. Aside from ribeye, I really, really love hanger steak (onglet) and skirt steak, both of which are hard to find here, require careful cooking (which luckily I have the capacity to do well consistently), and are absolutely delicious.

Aside from flavor, I actually don't like the texture of filet that much. I find it just a smidge on the mushy side.
So basically you do and say what other people tell you is in "fashion". Like what they are calling the snout to tail revolution in LA...basically Grandma Grandpa farmer cooking.


Famous chefs eh? Any cut of meat is good when cooked properly.


Want to know my background? Surely not. How is a Swiss cow that is raised on flowers in the mountains different then one grass fed on pasture land? Or cattle in the Valais different then those that graze from higher mineral concentrated waters of the Zurich Oberland? How anyone can say that all Swiss cattle are the same, with such varying water compositions, exposure to sun, different footing, different vegetation, is generalizing.


True, it is not always the same as the steaks in America, that are pumped up on growth hormones, antibiotics, and different hanging length methods. But if you compare cattle raised in Colorado, that is what is often sold at Whole Foods Market, is "organic" it is very much the same taste as Swiss cattle, and not much difference in price either.


What you are speaking of is the adulteration the US cattle go thru to end up on your plate for the same cost as the cost of the plate. My steak might not be soaking with the same kind of flavor, but, if it gives Steven Tyler Man Boobs, I really don't want it neither. I am ranting. Back on topic...


So "foodies" prefer a less tender, and more flavorful cut? What is that then, pan seared butt? Stew meat(which by the way is entirely more flavorful because of that gallon of wine, 200 grams of bacon fat, and shallot puree reduction you simmered it with over 8 hours), Tete de Veau a la facon de sashimi?


And who are these foodies? People that have superior taste buds to the entire population of the planet who only practice their own skills 3 to 5 times a day, every day, their entire life?


Hanger and skirt are only hard to find because you don't know how to ask your butcher for it correctly. And, if you mean BBQing it as a special skill, then Ok I agree. Those two cuts are about the easiest cuts to grill, pan sear, etc. They are best used for salads or fajitas.


Of course the filet is mushy(you germans can insert your 2nd grade giggles in here now if you like), it is one of the least worked muscles in any animals body. That's why people like it. Does it have flavor? Yes of course. People aren't paying that much for it because of texture alone.


Do I feel like you are repeating what you read in Epicurious or a 1 hour Special from Rachael Ray...yes. Please, every cut of the animal can taste good if prepared the right way. I will say this though, if you take away salt from the process, I will be surprised if your flank/skirt/rocky mountain oysters or anything remotely rivals a filet on it's own, naked as a Megan Fox preconception on the senses.


Meat, is only as good as it is cooked. Some fool celebrity Chef that thinks he is some kind of a genius because he accidentally stumbled into the organ meat section of the grocery store is about as useful as the guy I heard 2 years ago proclaiming Asian food was a new found hipster delicacy. Enough said...for the next 5 minutes anyways.
Reply With Quote
This user would like to thank Confloozed for this useful post:
This user groans at Confloozed for this post:
  #14  
Old 19.02.2014, 04:53
Confloozed's Avatar
Forum Legend
 
Join Date: Dec 2007
Location: Zurich
Posts: 4,807
Groaned at 104 Times in 91 Posts
Thanked 4,964 Times in 2,359 Posts
Confloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond repute
Re: Hohrücken - How to prepare it?

Quote:
View Post
Or consider doing sous-vide low-temperature cooking: vacuum-seal the steak in plastic and place it in water the same temperature that you want the final doneness to be (e.g. for medium-rare 55-60C) and keep the water bath at that temperature until the meat has reached the same temperature all the way through. (This will require re-warming the water periodically, unless you have a sous-vide machine. I just use the sink, hot water from the tap, and a thermometer.) For a 500g steak, this usually takes an hour, but you can't overcook it. Alternatively, if your oven has accurate temperature control at that temperature, you can use it instead, but it will take quite a bit longer. For the oven, don't vacuum-seal the meat.

Once your steak is thoroughly warmed to the desired level of doneness, take it out of the plastic and dry it very well with a towel. Then season it generously with salt and pepper and massage it with some vegetable oil. Heat a pan (cast-iron is ideal) as hot as you can. Sear the steak briefly on every side, just long enough to get a bit of a crust. Should be no more than a minute per side. Then remove it to a plate, cover with aluminum, and rest for 10 mins before serving.

What I love about this method is that it works perfectly no matter how big the steak is, giving you a perfectly cooked center and a nice thin crust on the outside.
Yes, please consider, buying a vacuum packing machine, so you can prepare meat, with fat in it, to leach the toxins out of the plastic to it's fullest capacity, when, you could use good ole dry heat, the way the caveman enjoyed it.


Sous Vide, the Ole Stouffer's method. Call it something French, and it is like calling a Gourmet a Foodie.
Reply With Quote
  #15  
Old 19.02.2014, 10:03
Forum Veteran
 
Join Date: Jun 2010
Location: Zurich
Posts: 695
Groaned at 14 Times in 10 Posts
Thanked 542 Times in 283 Posts
tooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputation
Re: Hohrücken - How to prepare it?

Confloozled,

If you think there are no differences between cuts of meat, and between types of cows, then I don't know what to tell you. I'm hardly the only person that finds beef here bland.

As for sous-vide: It is indeed a contrived name. But the fact remains that that is what it is commonly called in English. Would you prefer that I invent some new word for it that nobody understands? (And you conveniently ignored that I did suggest using a low oven for this, if your oven has accurate controls and you have the time.)
Reply With Quote
  #16  
Old 19.02.2014, 10:41
Lou's Avatar
Lou Lou is offline
Forum Legend
 
Join Date: Mar 2006
Location: Zurich
Posts: 3,782
Groaned at 9 Times in 9 Posts
Thanked 3,227 Times in 1,474 Posts
Lou has a reputation beyond reputeLou has a reputation beyond reputeLou has a reputation beyond reputeLou has a reputation beyond reputeLou has a reputation beyond reputeLou has a reputation beyond repute
Re: Hohrücken - How to prepare it?

You can do exactly the same thing without the expensive machinery. Sear your steak to whatever level I'd doneness you like then put it in an oven at 80c for however long you need to. I use this method as I don't ever buy individual steaks I buy one big one then slice it up afterwards, works especially good for cuts with bones. The single most important thing is that the meat must be room temperature and not straight out the fridge before doing anything to it.

Quote:
View Post
Or consider doing sous-vide low-temperature cooking: vacuum-seal the steak in plastic and place it in water the same temperature that you want the final doneness to be (e.g. for medium-rare 55-60C) and keep the water bath at that temperature until the meat has reached the same temperature all the way through. (This will require re-warming the water periodically, unless you have a sous-vide machine. I just use the sink, hot water from the tap, and a thermometer.) For a 500g steak, this usually takes an hour, but you can't overcook it. Alternatively, if your oven has accurate temperature control at that temperature, you can use it instead, but it will take quite a bit longer. For the oven, don't vacuum-seal the meat.

Once your steak is thoroughly warmed to the desired level of doneness, take it out of the plastic and dry it very well with a towel. Then season it generously with salt and pepper and massage it with some vegetable oil. Heat a pan (cast-iron is ideal) as hot as you can. Sear the steak briefly on every side, just long enough to get a bit of a crust. Should be no more than a minute per side. Then remove it to a plate, cover with aluminum, and rest for 10 mins before serving.

What I love about this method is that it works perfectly no matter how big the steak is, giving you a perfectly cooked center and a nice thin crust on the outside.
Reply With Quote
  #17  
Old 19.02.2014, 13:07
Confloozed's Avatar
Forum Legend
 
Join Date: Dec 2007
Location: Zurich
Posts: 4,807
Groaned at 104 Times in 91 Posts
Thanked 4,964 Times in 2,359 Posts
Confloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond reputeConfloozed has a reputation beyond repute
Re: Hohrücken - How to prepare it?

Quote:
View Post
Confloozled,

If you think there are no differences between cuts of meat, and between types of cows, then I don't know what to tell you. I'm hardly the only person that finds beef here bland.

As for sous-vide: It is indeed a contrived name. But the fact remains that that is what it is commonly called in English. Would you prefer that I invent some new word for it that nobody understands? (And you conveniently ignored that I did suggest using a low oven for this, if your oven has accurate controls and you have the time.)
I didn't say there is no difference in the cuts of beef, I said that all, if cooked properly, are good. Saying people know nothing about food because one prefers filets over shoulder is arrogant.


I just laid out how there is a difference in cows, grazing, footing, water sources, and you still do not know what to tell me. Sous vide is not what every American chef says unless they are just trying to sound current. We always said vacuum packed to describe the system, cooking sous vide as a technique people use the French to sound gastro, but in fact in the USA we have been doing it about the same time as frozen tv dinners started.


Don't invent a new word, just use the word originally used. Or whatever, you just sound like a sound bite when you write.
Reply With Quote
This user would like to thank Confloozed for this useful post:
  #18  
Old 19.02.2014, 14:08
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 28,988
Groaned at 1,989 Times in 1,506 Posts
Thanked 34,420 Times in 16,371 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Hohrücken - How to prepare it?

Quote:
View Post
if you're used to Swiss beef, then no, there's not much difference in flavor, because Swiss beef is generally quite bland
Depends WHICH Swiss beef.

I generally bought whole tenderloins when I lived in the US too.

Seared on the outside, raw on the inside.

Or just raw, inside and out.

Tom
Reply With Quote
This user would like to thank st2lemans for this useful post:
  #19  
Old 22.02.2014, 01:05
Forum Veteran
 
Join Date: Jun 2010
Location: Zurich
Posts: 695
Groaned at 14 Times in 10 Posts
Thanked 542 Times in 283 Posts
tooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputation
Re: Hohrücken - How to prepare it?

Quote:
View Post
You can do exactly the same thing without the expensive machinery. Sear your steak to whatever level I'd doneness you like then put it in an oven at 80c for however long you need to.
That is NOT "exactly the same thing", as the slow-cooking to finish it through means you lose the crispness of the crust. Putting the sear on at the end of cooking avoids this.

(And since when are a household oven and an ordinary kitchen sink "expensive machinery"??)
Reply With Quote
  #20  
Old 22.02.2014, 01:09
Forum Veteran
 
Join Date: Jun 2010
Location: Zurich
Posts: 695
Groaned at 14 Times in 10 Posts
Thanked 542 Times in 283 Posts
tooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputationtooki has an excellent reputation
Re: Hohrücken - How to prepare it?

Quote:
View Post
I didn't say there is no difference in the cuts of beef, I said that all, if cooked properly, are good. Saying people know nothing about food because one prefers filets over shoulder is arrogant.

[...]

Don't invent a new word, just use the word originally used. Or whatever, you just sound like a sound bite when you write.
I never said that people who prefer filet over shoulder are arrogant. I said what I liked, and why, and you guys attacked.

If you don't like what or how I write, then don't read it. Your problem, not mine.
Reply With Quote
Reply

Tags
hohrücken, meat, recipes




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to prepare kids for the lost of their pet friend? Nil Pet corner 17 27.04.2012 23:21
How to prepare for Google's privacy changes cdcdoc TV/internet/telephone 0 01.03.2012 00:35
How to prepare your child for encounters of the strange kind ? armandair Family matters/health 30 20.04.2011 18:58
how to prepare Mövenpick schoggi frappé? TapiroLee Food and drink 1 06.04.2009 09:30


All times are GMT +2. The time now is 13:45.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0