Our favorite beef cuts and their recipes
The best cuts of beef are not the most expensive or the best known. Sharing an animal gives you access to the whole animal, so let's take the opportunity to discover all its pearls.
In this article you'll find all our favourite recipes to learn how to cook them!
- Flank steak with shallots
- Flank steak with blue cheese cream
- Flat ribs marinated in soy sauce
- Asian braised ribs
- Rump steak with Béarnaise sauce
- Beef and vegetable stir-fry
- Cradle bone
- Saddle-bone broth
- Roasted baronet's aiguillette
- Aiguillette baronne with vermouth and porcini mushroom sauce
- Heart of beef in curry sauce
- Heart of beef with fennel
- Shredded beef
- Iberian stew with chorizo
1. Flank steak with shallots
Ingredients:
- 800gr sirloin steak
- 60gr butter
- 16 shallots
- 30cl red wine
- 2 tablespoons balsamic vinegar
- salt and pepper
Instructions:
- Finely chop shallots
- Sauté the shallots for a few minutes in half the butter, season with salt and pepper.
- Pour in the red wine, add the remaining butter and cook over a low heat for 10 minutes, stirring regularly.
- Cook the flank steak in a frying pan with a little fat.
- Remove the flank steak from the pan and deglaze the cooking juices with the balsamic vinegar.
- Add the recovered juice to the shallot mixture
- Pour the shallot sauce over the meat and enjoy!
Sirloin steak, 9,40 CHF / 200g
1
(200g)
2. Flank steak with blue cheese cream
Ingredients:
- 800gr sirloin steak
- 150gr blue cheese
- 30cl fresh cream
- Nutmeg
- salt and pepper
Instructions:
- Using a fork, mash the Bleu cheese on a plate.
- Place the crème fraîche in a saucepan with the Bleu and heat for 10 minutes over low heat, stirring regularly.
- Season with nutmeg, salt and pepper.
- Cook the flank steak in a frying pan with a little fat.
- Serve the sauce while still hot over the meat and enjoy!
Sirloin steak, 9,40 CHF / 200g
1
(200g)
3. Flat ribs marinated in soy sauce
Ingredients:
- 2 rib steaks
- 2 onions
- 15cl water
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tbsp sesame oil
- 1 tablespoon rice vinegar
- 3 cm fresh ginger
- 4 garlic cloves
- 1 tablespoon cayenne (or Espelette) pepper
Instructions:
- Grate the garlic and ginger and mix the paste with the brown sugar, soy sauce and rice vinegar, diluting the sugar as much as possible.
- Add the oil and chilli pepper and mix well.
- Place the steaks in an ovenproof dish, coat with the marinade prepared earlier and leave to marinate for at least 30min.
- Preheat oven to 220°C
- Peel onions and cut into 8 pieces
- Place the onions around the rib dish, pour the water over the bottom of the dish and cover with aluminium foil.
- Bake at the bottom of the oven for 10 minutes, then lower the temperature to 120°C and leave to cook for 4 hours.
- Turn the meat over, pour in a further 10cl of water and cook, covered, for a further 2 hours.
- Once the time has elapsed, remove from the oven, cut along the bones and enjoy.
Flat rib, 12,50 CHF - 13,00 CHF / 500g
1
(500g)
4. Asian braised ribs
Ingredients:
- 1 boneless rib steak
- 2 tablespoons sushi vinegar
- 100ml rice alcohol
- 2 spring onions
- fresh coriander
- 1 red pepper
- 1 red onion
- 2 garlic cloves
- 1 stalk lemongrass
- 1 tsp candied ginger
- 60ml ketjap manis sauce
- 50ml soy sauce
- 20ml ketchup
- 10ml ginger syrup
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 1 tsp curry powder
Instructions:
- Cut the meat into 2cm cubes
- Chop and mix marinade ingredients (chili pepper, red onion, garlic, lemongrass, candied ginger, ketjap manis sauce, soy sauce, ketchup, ginger syrup, mustard, brown sugar and curry powder).
- Dip the meat in the prepared marinade and refrigerate for 24 hours.
- Brown the meat and remaining marinade in a large frying pan and moisten with the sushi vinegar and rice wine.
- Slice the spring onions and finely chop the coriander.
- Serve the meat with a sprinkling of spring onions and coriander, and enjoy!
Flat rib, 12,50 CHF - 13,00 CHF / 500g
1
(200g)
5. Rump steak with Béarnaise sauce
Ingredients:
- 800gr Rump steak
- 0.5dl white wine vinegar
- 1 shallot, finely chopped
- 4 white peppercorns, crushed
- tarragon
- 2 egg yolks
- 100gr cold butter in pieces
- salt and pepper
Instructions:
- Heat 2 tablespoons of oil in a frying pan and bring the white wine vinegar, wine, shallot, pepper and tarragon to the boil.
- Strain the liquid, return it to the pan and add the egg yolks.
- Beat the heated mixture at 80°C in a bain-marie until the liquid becomes octuous.
- Still in a bain-marie, add the butter and stir until melted.
- Add chopped tarragon and season with salt and pepper.
- Brown the rump steak in a frying pan with a little fat, serve with the sauce and enjoy!
Rump steak, 14,20 CHF / 200g
1
(200g)
6. Beef and vegetable stir-fry
Ingredients:
- 500gr Rump steak
- 1/2 tbsp chopped garlic
- 1 carrot
- a few mushrooms
- 1 onion
- 1/2 tbsp grated ginger
- a few heads of broccoli
- 1 tablespoon oyster sauce
- 1 tablespoon cornflour
- 3 tablespoons soy sauce
- oil
- salt and pepper
Instructions:
- Thinly slice beef and marinate in 2 tbsp soy sauce, garlic, ginger, salt and pepper.
- Slice the carrot, mushrooms and onion.
- In a bowl, combine the oyster sauce and cornstarch, and dilute with a little water.
- Place meat and vegetables in a saucepan of water and bring to the boil.
- When the water boils, leave to cook for 1 minute and then remove (the vegetables should still be crunchy and the meat just coloured).
- Heat the oil in a wok and quickly stir-fry the meat, then add the vegetables.
- Add soy sauce, oyster sauce and cornstarch and cook for 2 minutes.
- Serve with rice and enjoy
Rump steak, 14,20 CHF / 200g
1
(200g)
7. Cradle bone
Ingredients:
- 1 soft bone, 20cm long (sawed in half)
- 1/2 teaspoon thyme
- salt and pepper
Instructions:
- Preheat oven to 220°C
- Place marrow bone halves in an ovenproof dish and season with pepper.
- Bake for 25min
- Take the marrow bones out of the oven, sprinkle with thyme and salt and enjoy!
Marrow bone, 5,00 CHF / 500g
Available soon
8. Saddle-bone broth
Ingredients:
- 1 soft bone, 20cm long (sawed in half)
- 1/2 teaspoon thyme
- salt and pepper
Instructions:
- Bake the bones at 180°C for 45min.
- Place the bones in a casserole dish, fill to the brim with cold water, add the vinegar and leave to stand for 30 minutes (without turning on the hotplates).
- Wash, peel and chop vegetables
- Add the vegetables, garlic cloves, peppercorns and coarse salt to the casserole.
- Cook for 6 to 12 hours at a gentle boil, skimming regularly and adding water.
- Strain the broth through gauze and a chinois, and allow to cool to room temperature.
- Leave in the fridge for 6 hours and degrease.
- Use in all preparations that require broth and enjoy!
Marrow bone, 5,00 CHF / 500g
Available soon
9. Roasted baronet's aiguillette
Ingredients:
- 1.5kg aiguillette baronne
- 40gr butter
- 1 garlic clove
- salt and pepper
Instructions:
- Preheat oven to 240°C
- Rub the aiguillette with the peeled garlic clove, season with pepper and salt.
- Place the aiguillette in a buttered ovenproof dish and bake for 40min.
- Once cooked, leave to rest for 10min in the oven, door open.
- Remove the roast, deglaze the cooking juices with 10cl boiling water and scrape off the juices.
- Boil and reduce the juice for 5 minutes, season with salt and pepper.
- Remove from heat and add 20gr butter
- Cut up the meat, salt it, add the cooking juices and enjoy!
Aiguillette baronne, 22,00 CHF / 500g
1
(500g)
10. Aiguillette baronne with vermouth and porcini mushroom sauce
Ingredients:
- 800gr aiguillette baronne
- 1 tablespoon vegetable oil
- 1 tablespoon olive oil
- 2 shallots
- 50ml white wine
- 100ml vourmouth
- 1 teaspoon cornflour
- 1 teaspoon mustard
- 1 handful dried porcini mushrooms
- 1 tsp basil or tarragon
- 20cl fresh cream
- salt and pepper
Instructions:
- Place the porcini mushrooms and hot water in a bowl and allow to rehydrate.
- Heat the olive oil in a frying pan and add the chopped shallots.
- Add the white wine, vermouth and mustard, stir and reduce by half.
- Extract 2 tablespoons of the mixture, mix with the cornflour, pour back into the pan and mix well.
- Add the rehydrated porcini mushrooms and basil (or tarragon), season with salt and pepper.
- Add the cream and cook for 2 minutes
- Cook the aiguillette in a little fat.
- Serve with sauce in a dish and sliced meat on top and enjoy.
Aiguillette baronne, 22,00 CHF / 500g
1
(500g)
11. Heart of beef in curry sauce
Ingredients:
- 1 beef heart
- 1 shallot, chopped
- 2 garlic cloves, minced
- curry powder
- 500ml coconut milk (or liquid cream)
- olive oil
- salt and pepper
Instructions:
- Dice the heart, sauté in a drizzle of olive oil and set aside.
- Sauté the chopped shallot and garlic in a drizzle of olive oil.
- Add 1 1/2 tablespoons of curry powder and sauté briefly.
- Pour in the coconut milk (or cream), bring to the boil and simmer.
- Add the beef heart pieces to the sauce and simmer for a few minutes.
- Serve with rice and enjoy
Beef heart, 12,50 CHF / 500g
1
(500g)
12. Beef heart with fennel
Ingredients:
- 1 beef heart
- 1 tsp colombo spice powder (turmeric, coriander, cloves, cumin, pepper, mustard seeds and garlic)
- 1 tsp. heavy cream
- 2 onions
- 4 garlic cloves
- olive oil
- 1ocl water (or wine)
- 2 tomatoes
- 1 fennel
- salt and pepper
Instructions:
- Peel and roughly cube the tomatoes, and do the same with the onion and garlic cloves.
- Cut beef heart into cubes
- Chop the fennels and blanch in salted water for 30 min.
- In a frying pan, add the olive oil, meat and onion, stir and cook for 15min.
- Add the tomato, garlic, water (or wine) and spices, mix well and cook for 40 minutes over low heat, adding the fennel towards the end of cooking.
- Serve hot and enjoy!
Beef heart, 12,50 CHF / 500g
1
(500g)
13. Beef shreds
Ingredients:
- 800gr chuck
- 2 dl barbecue sauce
- 2 tablespoons roasting butter
- 3 tablespoons honey
- 2 tbsp paprika
- 2 cloves garlic, pressed
- 1-2 tbsp thyme
- salt and pepper
Instructions:
- Mix all ingredients except beef.
- Dab the meat with kitchen paper, coat with marinade, wrap tightly in cling film, place in a dish and marinate overnight in the refrigerator.
- Preheat oven to 130°C
- Remove the cling film, place the meat in a gratin dish and cover with aluminum foil.
- Cook for 6-7 h at the very bottom of the preheated oven (test with a fork, the meat fibers should separate easily, if not, cook for a further 30 min).
- Remove the meat from the oven and leave to rest for 20 minutes, covered.
- Flake the meat with a fork, mix with the cooking juices and enjoy!
Shoulder roast, 20,00 CHF - 21,00 CHF / 500g
1
(500g)
Ask for Paleron in order notes
14. Iberian stew with chorizo
Ingredients:
- 750gr chuck
- 10 slices chorizo
- 450gr mushrooms
- 1 onion
- 1 garlic clove
- 1 can peeled tomatoes
- 30cl beef stock
- 1 1/2 tablespoons flour
- 30gr butter
- 1 tablespoon oil
- salt and pepper
Instructions:
- Peel and slice the onion and remove the skin from the chorizo.
- Cut the meat into regular cubes and flour.
- Heat the butter in a casserole dish and brown the onion and beef.
- Add the chorizo, stir, then pour in the stock and wine, bring to the boil and season.
- Add the tomatoes and simmer for 2 hours until the meat has melted.
- Clean the mushrooms, cut them into large chunks and drain them in a frying pan with the oil.
- Peel and chop the garlic clove, add to the mushrooms once the water has evaporated, season and cook, stirring, for 5min.
- Add the mushrooms to the casserole and cook for a further 30min.
- Pour the stew into a dish and enjoy!
Shoulder roast, 20,00 CHF - 21,00 CHF / 500g
1
(500g)
Ask for Paleron in order notes
