Traumhafte geschmorte Ochsenbacken oder auch Ochsenbäckchen sind ein wahres Fest für den Gaumen. Die feinkostkugler vereinen das saftige und zarte Fleisch mit einer aromatischen Sauce und runden das Mahl mit Beilagen wie Kartoffelbrei, Rotkohl oder Spätzle ab. Ein Gericht, das jedes Gourmet-Herz höherschlagen lässt und für besondere Anlässe perfekt ist.

traumhafte geschmorte Ochsenbacken / Ochsenbäckchen - feinkostkugler

Welcome to my kitchen. Today, we are going to cook one of my favorite dishes - “geschmorte Ochsenbacher.” This dish may not be well-known to everyone, but it is truly amazing. The meat is taken from the beef cheeks and has a high muscle content, making it very firm. Initially, this dish was quite unknown but now, most restaurants offer it on their menu.

To make this dish, we require a few ingredients. We need leeks, onions, garlic, carrots, celery, thyme, rosemary, bay leaves, juniper berries, peppercorns, tomato paste, a good quality veal stock, red wine, and port wine. Of course, we also need our Ochsenbacher meat. It is essential to clean the meat properly by removing the skin and sinews. This can be a time-consuming process, but it is necessary for the dish.

Once the meat is cleaned, we can start cutting it into portions. For eight people, we need around 200 grams of meat per person. After cutting the meat, we heat some olive oil in a cast-iron pan and sear the meat evenly on all sides. In this process, the meat develops a nice brown crust, adding unique flavors to the dish.

Next, we add the vegetables and herbs to the pan and cook them until lightly browned. Tomato paste is also added to the pan and stirred in. Then, red wine, port wine, and balsamic vinegar are added to the mixture. This is finally reduced to a third of its original quantity, until the consistency is thick and rich.

After the sauce is ready, we add the meat back to the pan, along with a liter and a half of veal stock. The pan is covered and placed in the oven for about three and a half hours, at a temperature of 160 degrees Celsius. After this, the dish is taken out, and the meat is removed from the pan. The sauce is then strained, and the meat is added back in.

The final dish is ready to serve, and it is truly one of a kind. The Ochsenbacher meat is tender and flavorful, and the sauce is rich and aromatic. This dish is perfect for a cozy gathering or a special occasion, and it is guaranteed to be a crowd-pleaser.

In conclusion, “Geschmorte Ochsenbacher” is an amazing dish that is perfect for showcasing your cooking skills. With a robust flavor and tender meat, it is sure to be a hit with your guests. It may be challenging to prepare, but the final result is worth it. So, come and try this unique dish, and experience the taste of traditional German cuisine!
source.