Siedfleisch
One of the most popular posts on my blog is my guide to Swiss Cuts of Beef. I’m glad for this because it means I am not the only one struggling to find the right cuts of meat (I’ve got your Swiss Cuts of Pork covered too).
Swiss meat can be expensive, so cheaper cuts are a great option if you have the time and know-how to prepare them. One of the (few) kinds that I have a handle on and have added to my repertoire over time is Siedfleisch, boiling beef.
This cut comes from the Brust /Federstück (brisket/thin rib in the UK, and plate/rib in the US) and it’s the same part of the cow that you would use to make dishes like brisket, pho, corned beef or pastrami.
At our house, if Sam isn’t throwing it onto the smoker for some grade-A brisket, we like it boiled and served with horseradish cream and crusty bread—then use any leftovers to make Siedfleischsalat.
Although it takes a little time to make, the meat usually lasts for a couple of meals, and you can also use the broth. I learned the onion trick from this great post by Schweizer Fleisch.
cooking oil
2 onions, halved but not peeled
3 carrots, peeled and cut into slices
2 tbsp salt
3 cloves
1 bay leaf
5 peppercorns
800 g Siedfleisch
horseradish cream to serve
In a small frying pan heat a little oil, then fry the onions face down until browned.
In a large pot, add the browned onions, carrots, seasonings and Siedfleisch.
Cover with water and bring to a boil. Skim the frothy white foam off the top, then turn the heat down. Simmer over low heat for about two hours, or until the meat is cooked (when poked with a knife it should easily slide off).
Remove the meat from the liquid, place on a cutting board and trim off any excess fat.
Slice and serve with horseradish cream and the carrots and onions from the broth.
Reserve the broth for future use.
We ate ours with the cooked vegetables from the pot, crusty bread and a beet salad.
The broth can be used in soups and stews. Taste, and if necessary add a little more seasoning.
Now in a salad?
Siedfleischsalat
