Salzburg Bierfleisch, Austria | 50 kitchens, one city - 50 recipes, 50 restaurants, 50 nations | 50 kitchens, one city | DW | 24.05.2017
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A culinary world tour through Berlin

Salzburg Bierfleisch, Austria

There's more to Austrian cooking than Wiener Schnitzel or pastries, something Johanna Nußbaumer showcases in her Berlin restaurant Nußbaumerin. She cooks Salzburg Bierfleisch using her grandmother's recipe.

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Johanna Nußbaumer always bought Kurfürstendamm when playing Monopoly.

Johanna Nußbaumer is a born hostess. Although she grew up in a family of artists, she soon realized that it was her dream to become a chef. Nußbaumer grew up with her grandparents in the countryside near Salzburg. It was there that she developed her special appreciation for nature - and for good food.

Johanna Nußbaumer in front of her grandmother's portrait (Photo: Lena Ganssmann)

Johanna Nußbaumer

Her upbringing also engendered in her a deep respect for the animals slaughtered for food. Johanna Nußbaumer trained at Castle Fuschl in Austria, which is famous for its appearance in the Austrian films about the princess "Sissi." It was love that drew the Austrian to Berlin in 2001. Seven years later, she opened up her restaurant, Nußbaumerin, near Kurfürstendamm. 

Nußbaumerin in Berlin's Charlottenburg district.

The restaurant is a true gem - comfortable, friendly, and with a menu full of well-crafted meals. Here, Johanna Nußbaumer cooks using traditional Salzburg recipes. And the guests are grateful: since its opening, the restaurant has been booked every single evening.

 

 

 

Salzburg Bierfleisch

Serves 4

Ingredients: 

  • 600 g veal
  • 75 g bacon
  • 100 g soup vegetables
  • 150 g onions
  • 1 small garlic clove
  • 1 slice course rye bread
  • 15 g lard
  • 500 ml malty, dark ale
  • 625 ml stock 
  • 4 T potato starch
  • 1 t black peppercorns
  • ½ t caraway seeds
  • ½ t elderberries
  • ½ t sea salt
  • 1 t marjoram
  • 25 g fresh coriander
  • 2 small bay leaves
  • 1 carrot for garnish

Preparation: 

Sauté onions, garlic, soup vegetables, and bacon in a pan at high heat, and then deglaze with dark ale and vegetable and meat stock. Crush elderberries, caraway seeds, and pepper, and add to pan together with salt, marjoram, bay leaves, chopped coriander, and cubed bread. Allow to marinate overnight.

The next day, chop veal into 2-cm cubes and sauté in oil. Strain vegetable-spice stock through a sieve, and cook meat in broth until tender. When meat is cooked through, remove from broth. To thicken, gradually add potato starch and remaining 200 ml beer to broth until desired consistency has been achieved. Finally, season with salt and pepper to taste. Wash carrots, then slice and blanch. Serve Bierfleich with blanched carrots and a side dish, such as dumplings.

 

Restaurant Nußbaumerin
Leibnizstraße 55
10629 Berlin

Tel.: +49 30 50178033

Nussbaumerin website
 

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