azado Grill Tuesday Lunch 28, Boiled Beef with Savoy Cabbage and Bacon Crêpes
Today, Andreas prepares a Tafelspitz (boiled beef) on the azado. As a side dish, there are airy crêpes with a creamy savoy cabbage and bacon filling.
Ingredients:
- 1 Tafelspitz (boiled beef) à 500g
- half a head of savoy cabbage
- half an onion
- 4 slices of bacon
- olive oil
- salt, pepper, nutmeg
- cream
- 60g flour
- 1 egg
- 1.5dl milk
Preparation:
Sear the Tafelspitz on the hot grill grate at full heat on the lid side. After 2-3 minutes, turn it slightly to create a nice cross pattern.
Meanwhile, fry 4 slices of bacon on the grill plate. Once they are fried, they can be set aside.
Once one side of the Tafelspitz has a nice, brown color, it can be turned. Now the second side is seared.
Fry the savoy cabbage and half an onion on the grill plate with a little butter or olive oil. Season with salt, pepper, and nutmeg.
Once the Tafelspitz is seared on both sides, the grill grate can be cranked up a bit. The Tafelspitz will now be cooked slowly at a lower heat. To achieve the optimal core temperature, we recommend a core temperature probe, such as our SteakChamp.
Cut the fried bacon into small pieces and put it in a pot together with the savoy cabbage and onion. Add some cream to the pot and mix everything. Let the savoy cabbage and bacon mixture simmer covered over low heat.
A crêpe batter is made with flour, egg, and milk. Mix all ingredients for this. For each crêpe, a small amount of batter is fried with a little butter on the grill plate. Fry the batter on both sides until a beautiful golden-yellow color is achieved. The crêpes can then be filled with the savoy cabbage and bacon mixture.
Serve the pink-roasted Tafelspitz with the savoy cabbage and bacon crêpes.
We wish you a lot of fun grilling and bon appétit.
