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Old 08.04.2019, 18:40
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What's "Siedfleisch" called at the Turkish shop?

Guess I'm addressing people who have been here a long time as "Siedfleisch" in English seems to be simply "boiled beef", LOL.
Siedfleisch is from the chest of the beef and not simply the whole cow.

Anyway, if I wanted to buy that in the Turkish shop, what would I ask for?

And while I'm at it asking stupid questions: Is there "Siedfleisch" from lamb? (And what would I ask for if I wanted to buy that at the Turkish shop?)

Before you crucify me: The boys at that shop are all very, very limited at languages I speak and my Turkish is inexistent. But the meat they sell is fabulous.
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Old 08.04.2019, 19:12
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Re: What's "Siedfleisch" called at the Turkish shop?

I asked my wife and she just calls it meat.
Could be true as turkish people generally boil meat.
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Old 08.04.2019, 19:14
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Re: What's "Siedfleisch" called at the Turkish shop?

In English, it's "brisket", don't know about Turkish.

Google gives this: https://tureng.com/en/turkish-english/brisket

Tom
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Old 08.04.2019, 19:38
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Re: What's "Siedfleisch" called at the Turkish shop?

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I asked my wife and she just calls it meat.
Could be true as turkish people generally boil meat.
Is your wife Turkish? Ask her about göğüs (just learnt that from Tom, thanks mate).


Ah and Tom, does the lamb have an equivalent that would be cooked the same?
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Old 08.04.2019, 19:46
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Re: What's "Siedfleisch" called at the Turkish shop?

gögüs means breast, like chicken breast etc.
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Old 08.04.2019, 19:47
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Re: What's "Siedfleisch" called at the Turkish shop?

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gögüs means breast, like chicken breast etc.
That could be correct then, thanks.
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Old 09.04.2019, 20:31
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Re: What's "Siedfleisch" called at the Turkish shop?

What do you want to do with it? I usually make curries with Siedfleisch (Slow cooking in the oven), but if you can get hold of it, beef shanks (Rinds Haxen) is amazing cooked slow. (Much better than Siedfleisch in my opinion) Just make sure it's not Veal shanks, which is different. For lamb, shanks...drool, drool, drool!
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Old 09.04.2019, 21:34
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Re: What's "Siedfleisch" called at the Turkish shop?

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What do you want to do with it? I usually make curries with Siedfleisch (Slow cooking in the oven), but if you can get hold of it, beef shanks (Rinds Haxen) is amazing cooked slow. (Much better than Siedfleisch in my opinion) Just make sure it's not Veal shanks, which is different. For lamb, shanks...drool, drool, drool!
Well, I only just discovered Siedfleisch as something tasty (when done right, as a kid it always seemed dry and dull), I slow cook it with veggies.
The cold left-overs I use for sandwich.

Thanks for the tip - I think I'll go for lamb shanks at the Turkish shop.

So what's that in Turkish? Naa, that I can get accross with hands .... and legs. LOL.
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Old 09.04.2019, 21:43
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Re: What's "Siedfleisch" called at the Turkish shop?

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Well, I only just discovered Siedfleisch as something tasty
Try making corned beef.

EDIT: Takes a while to marinade, but corned beef with champ (mashed potatoes with chopped green onions) really is a moreish meal.
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Old 09.04.2019, 21:49
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Re: What's "Siedfleisch" called at the Turkish shop?

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Try making corned beef.
That, (and from it) pastrami and Montreal smoked meat!

It was aSITUS who pointed me in the right direction some years ago.

Tom
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Old 09.04.2019, 21:51
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Re: What's "Siedfleisch" called at the Turkish shop?

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Try making corned beef.

EDIT: Takes a while to marinade, but corned beef with champ (mashed potatoes with chopped green onions) really is a moreish meal.
2-3 weeks, and then some good time in the smoker after first drying out for another few weeks before a good smoking (for pastrami or Montreal smoked meat).

Tom
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Old 09.04.2019, 21:56
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Re: What's "Siedfleisch" called at the Turkish shop?

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2-3 weeks, and then some good time in the smoker after first drying out for another few weeks before a good smoking (for pastrami or Montreal smoked meat).

Tom
I just wrap it in foil (after 2 weeks marinade) and put it in the oven for about 4 hours.

(Fortunately I have no smoker... I'd burst from the sheer amount of Montreal smoked meat I'd consume.)
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Old 09.04.2019, 22:08
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Re: What's "Siedfleisch" called at the Turkish shop?

Smoker works great, even done hot and cold smoked fish (but cold smoked needs to be done in winter).

Will smoke a 1/2 goat for Easter, plus some other stuff for those who don't want goat.

I have home-made pinking salt (must be ok, we aren't dead yet), got the nitrite at a drogherie in Lugano many years ago.

Tom
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Old 10.04.2019, 12:53
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Re: What's "Siedfleisch" called at the Turkish shop?

Sous-vide works so well with brisket, we forgot about any other method :-)
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Old 10.04.2019, 13:05
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Re: What's "Siedfleisch" called at the Turkish shop?

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Sous-vide works so well with brisket, we forgot about any other method :-)
While sous-vide really attracted my attention and I still think it's interesting, I decided against trying it due to more plastic being used.
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Old 01.05.2019, 21:04
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Re: What's "Siedfleisch" called at the Turkish shop?

Please can someone advise where the Turkish shop is please. I'm trying to find filo pasty and am sure that a Turkish shop would sell it as it is such a staple of Turkish cooking. Many thanks.
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Old 01.05.2019, 21:12
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Re: What's "Siedfleisch" called at the Turkish shop?

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Please can someone advise where the Turkish shop is please. I'm trying to find filo pasty and am sure that a Turkish shop would sell it as it is such a staple of Turkish cooking. Many thanks.
Filo pastry is readily available in coop, Migros and Manor as well as the Turkish shops.
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Old 01.05.2019, 21:23
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Re: What's "Siedfleisch" called at the Turkish shop?

"Sieden" is not actually boiling a roast, but more or less having it in almost boiling Brühe or stock long enough to make it tender.
By the way one of the most ancient execution methods was to Sied a person to death and did you know that eating a human is not forbidden? It´s just a problem of supply, can´t get shank of Heidi in Migros.
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Old 02.05.2019, 00:19
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Re: What's "Siedfleisch" called at the Turkish shop?

I believe that a brisket is a 'Rinderbrust', and when divided you get pieces with names like 'Brustspitze' (brisket point) and 'Brustkern' (brisket flat). If this is what you want, that is probably enough vocabulary to start a conversation with a butcher. BTW, does anybody know where, and how to ask for a brisket with the cap (of fat) still attached?

On the other hand 'Siedfleisch' translates to something like 'stew meat'. Brisket is one of the more common types of stew meat that you will see, but not the only type.
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Old 02.05.2019, 00:35
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Re: What's "Siedfleisch" called at the Turkish shop?

I use it for Pot-au-feu. (use a French recipe)

Pot-au-feu is beef very slowly simmered with lots of various veg

You end up with many courses

A soup from the broth
The meat and veg cooked in and a main of beef and veg.
Cold beef for whatever the next day
The rest of the broth for more soup or maybe the stock in a risotto

This is one of my absolute favs.
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