Beef brisket – a classic soup meat
A cut of meat that is indispensable in German cuisine – beef brisket . It is rich in connective tissue , saturated with fat , and has a strong, meaty flavor .
We offer exclusively boneless beef brisket from Black Forest pasture-fed cattle. Traditionally, it is used to make meat broth. The brisket is then sliced and served with a horseradish sauce. The beef brisket offered here is only suitable for brisket to a limited extent. For brisket, please use our prime beef brisket, which uses only specially selected cuts.
Properties of beef brisket
The beef brisket lies below the cross rib and consists of three parts: the brisket point , the brisket core , and the afterbreast . The afterbreast is the flattest and widest part; the brisket point is also narrow but meaty, and the afterbreast is more marbled and covered with a thick layer of fat.
Raising our cattle
Without exception, all the beef you buy from us comes from our own herd and the herds of our partners. All farms are located near our butcher shop in the Black Forest .
The animals are raised exclusively with the farm’s own feed .
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality .
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
Beef brisket in horseradish sauce
A classic German dish that shouldn't be underestimated. Aromatic, spicy, and versatile, even with asparagus. You should start this recipe the day before dinner, as the breast needs to cool. It serves approximately 4-5 people.
Ingredients: 1 kg beef brisket, 1 large onion, 1 bunch of soup vegetables, 1 stalk of lovage (fresh), 40 g butter, 40 g flour, 2-3 tbsp freshly grated horseradish, salt, pepper
Ingredients: 1 kg beef brisket, 1 large onion, 1 bunch of soup vegetables, 1 stalk of lovage (fresh), 40 g butter, 40 g flour, 2-3 tbsp freshly grated horseradish, salt, pepper
- Peel, halve, and slice the onion; roughly chop the soup vegetables.
- Fry the onions in a large pot (the breast will go in later) until golden brown.
- Add the beef brisket to the pot (cut into 2-3 pieces if necessary), cover with water, and bring to a boil for 5 minutes. Then reduce the heat, skim off any foam, and add salt. Add the roasted onion, crushed lovage, and the soup vegetables. Simmer for about 2 hours, then strain the broth and return the meat to the broth. Let the brisket cool in the broth to keep the meat moist.
- The next day, slice the meat and gently warm it in a little broth. Meanwhile, make a light roux from butter and flour, add about 500 ml of broth, and season with salt and pepper.
- Towards the end, gently stir in the horseradish without bringing the sauce back to a boil. Serve with the breast slices. We recommend bouillon potatoes or boiled potatoes and buttered vegetables as a side dish.
Aus eigenem & Partner ViehbestandBeef brisket
Beef brisket
Strongly marbled soup meat with intense flavor from Black Forest pasture-fed beef
Regular price
9,29 €
Sale price
9,29 €
Regular price
Unit price
18,58 €
per
kg
Tax included.
Shipping calculated at checkout.
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Beef brisket – a classic soup meat
A cut of meat that is indispensable in German cuisine – beef brisket . It is rich in connective tissue , saturated with fat , and has a strong, meaty flavor .
We offer exclusively boneless beef brisket from Black Forest pasture-fed cattle. Traditionally, it is used to make meat broth. The brisket is then sliced and served with a horseradish sauce. The beef brisket offered here is only suitable for brisket to a limited extent. For brisket, please use our prime beef brisket, which uses only specially selected cuts.
Properties of beef brisket
The beef brisket lies below the cross rib and consists of three parts: the brisket point , the brisket core , and the afterbreast . The afterbreast is the flattest and widest part; the brisket point is also narrow but meaty, and the afterbreast is more marbled and covered with a thick layer of fat.
Raising our cattle
Without exception, all the beef you buy from us comes from our own herd and the herds of our partners. All farms are located near our butcher shop in the Black Forest .
The animals are raised exclusively with the farm’s own feed .
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality .
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
Beef brisket in horseradish sauce
A classic German dish that shouldn't be underestimated. Aromatic, spicy, and versatile, even with asparagus. You should start this recipe the day before dinner, as the breast needs to cool. It serves approximately 4-5 people.
Ingredients: 1 kg beef brisket, 1 large onion, 1 bunch of soup vegetables, 1 stalk of lovage (fresh), 40 g butter, 40 g flour, 2-3 tbsp freshly grated horseradish, salt, pepper
Ingredients: 1 kg beef brisket, 1 large onion, 1 bunch of soup vegetables, 1 stalk of lovage (fresh), 40 g butter, 40 g flour, 2-3 tbsp freshly grated horseradish, salt, pepper
- Peel, halve, and slice the onion; roughly chop the soup vegetables.
- Fry the onions in a large pot (the breast will go in later) until golden brown.
- Add the beef brisket to the pot (cut into 2-3 pieces if necessary), cover with water, and bring to a boil for 5 minutes. Then reduce the heat, skim off any foam, and add salt. Add the roasted onion, crushed lovage, and the soup vegetables. Simmer for about 2 hours, then strain the broth and return the meat to the broth. Let the brisket cool in the broth to keep the meat moist.
- The next day, slice the meat and gently warm it in a little broth. Meanwhile, make a light roux from butter and flour, add about 500 ml of broth, and season with salt and pepper.
- Towards the end, gently stir in the horseradish without bringing the sauce back to a boil. Serve with the breast slices. We recommend bouillon potatoes or boiled potatoes and buttered vegetables as a side dish.
