Crispy, Juicy and Tender - The Secrets of the Genuine Wiener Schnitzel | Food Secrets

Sep 4, 2020 | Schnitzel is eaten all around the world and prepared differently in every locality. But what makes for a genuine Wiener schnitzel? Our series "Food Secrets" delves into the secrets of the one and only Wiener Schnitzel.

Kaiserschmarrn: How the Original Austrian One Is Made

Apr 32, 2022 | Kaiserschmarrn is perhaps Austria's most popular dessert – and rightly so!

There are various legends around its origins, but they all agree on one thing: The name refers to Kaiser Franz Joseph I.

His wife, Empress Elisabeth – known to most as Sisi – was reportedly the first person to be served Kaiserschmarrn.

We traveled to the Austrian capital of Vienna to find out how the imperial dish is prepared.

Sachertorte Inspired by the Hotel Sacher [in Vienna and Salzburg, Austria] | Denise Castagno

May 6, 2022 | The Sacher Torte Recipe, made with the Public Recipe of the Sacher Hotel website in Vienna, made in a relaxing context. All the sounds of a Refined Pastry Shop will accompany you throughout the video, with an ASMR effect guaranteed.

Mount Salem Kitchen: How to Make Tafelspitz the Classic Austrian Way

Tafelspitz nach österreichischer Art

INGREDIENTS:

-1 large yellow onion, halved horizontally (unpeeled)
-1 lb. beef bones, roasted at 400F [200C] for 30 minutes
-1 tri-tip (beef triangle), about 1½ lbs. (substitute with top round sirloin)
-2 large carrots (or 4 narrow ones), peeled and cut
-2 medium parsnips, peeled and sliced
-1 small celery root, peeled and sliced
-1 T. sea salt
-15 black peppercorns
-4 juniper berries
-1 t. mustard seed
-2 bay leaves
-2 cloves garlic, peeled
-1 leek, rinsed of soil and sand, sliced
-8 ‘branches’ flat-leaf parsley, tied

METHOD:

1. Slice onion in half (don’t peel it) and place it cut-side down on a hot skillet; sear until blackened. While this is happening…

2. Rinse beef bones and tri-tip (beef triangle) in cool water; roast beef bones as directed, then place them and the beef Triangle in a pot large enough to hold them; fill ¾ with cool water, turn heat on high, and add the blackened onions.

3. Prepare the carrots, parsnips, celery root as directed, and separate into two equal parts; place half of each vegetable into the pot and set the rest aside. Add the Sea Salt, black peppercorn, juniper berries, mustard seed, bay leaves and garlic cloves.

4. When the pot is in a rolling boil, skim the scum that rises to the surface during the first 15 minutes; reduce heat to a simmer, and cook for 1 ½ hours, or until the beef is tender.

5.When the beef is almost tender, remove it from the pot and strain all the solids out (consider serving the beef bones with a knife and toasted bread: spread the morrow and enjoy). Return the broth to the pot with the beef, and then add the reserved vegetables (carrots, parsnip, celery root) as well as the sliced leeks and the parsley. Simmer for 20 minutes, or until the vegetables are tender.

6. Remove the beef and slice it against the grain. Onto each plate or bowl, lay several slices of beef and then use a slotted spoon to add vegetables from the pot; spoon broth over the top and then garnish: add 2 T. of the apple/horseradish on top of the beef, then sprinkle minced chives and the dill fronds. Serve immediately.