PREPARATIONS

• Place the beef shanks on a rack over a drip tray or a deep baking sheet lined with parchment paper. Roast in the oven at 250°C on the grill setting for about 25 minutes, until browned and starting to render fat.
• Meanwhile, cut carrots, onions, and celery into large chunks. Sauté the veggies with crushed coriander seeds and peppercorns in a large pot with a bit of olive oil. Stir in tomato paste and cook for another 1–2 minutes.
• Add water to the pot and toss in bay leaves.
• Remove the beef shanks and bones from the oven and add them to the pot. Cover with the lid and simmer for about 2 hours.
• Once the cooking time is up, strain the broth through a sieve into a measuring cup. Discard the vegetables and bones, and set the meat aside in a bowl. If you want to go the extra mile, strain the broth through a cheesecloth, though it’s not essential for this recipe. You’ll need 600 milliliters of broth and all the meat for this cottage pie.

INSTRUCTIONS

1. Peel and halve the potatoes, then place them in a medium pot with cold water. Bring to a boil and cook until soft, about 20 minutes.
2. Meanwhile, gently heat milk and butter in a small pot until the butter melts. Grate Parmesan and slice chives into fine rings—set both aside. Finely dice the onion, peel the garlic, and dice the carrots into small cubes. Weigh the peas and set everything aside.
3. Once the potatoes are soft, drain the water. Add the warm milk-butter mixture and mash the potatoes. Stir in cream cheese and Parmesan, then season with nutmeg, salt, and pepper. Finally, fold in the chives. Cover and set the pot aside.
4. Heat olive oil in a large pot or ovenproof pan. Sear the ground beef, remove it, and set aside.
5. Add the onions and carrots to the pan and sauté briefly. Press or finely grate the garlic, sauté for a moment, then stir in tomato paste and cook briefly as well.
6. Dust with flour and stir well. Add the ground beef and beef shank meat, then deglaze with the beef broth. Stir in Worcestershire sauce, bay leaves, thyme, rosemary, paprika, cinnamon, brown sugar, nutmeg, salt, and pepper. Simmer for about 20 minutes or until the carrots are soft. While it simmers, finely chop the parsley.
7. Once the carrots are soft, stir in the peas and parsley. Preheat the oven to 180°C. Spread the meat mixture evenly into an ovenproof dish. Smooth it out, then spread the mashed potatoes on top, smoothing and optionally decorating the surface.
8. Bake for 15–20 minutes, until the edges are bubbling. Switch to the grill setting and cook for 5–7 minutes until the mashed potato topping turns golden brown. Let the cottage pie rest briefly before serving.

1. First, peel the onion and garlic cloves and set them aside. Finely chop the parsley and dill, placing them in a medium bowl. Add the ground meat, breadcrumbs, egg, Dijon mustard, nutmeg, salt, and pepper. Grate the onion and garlic finely and add them to the mixture as well. Mix everything thoroughly and form the mixture into small balls, about 40g each, roughly the size of a ping-pong ball.
2. Heat a large pan over medium-high heat with a bit of clarified butter, and sear the meatballs on all sides until they are nicely browned. They don’t need to be fully cooked through yet, as they’ll finish cooking in the sauce. Be careful not to let them get too dark, as this can cause bitterness in the final dish.
3. While the meatballs are cooking, wash the potatoes, dry them well, and cut them in halves or quarters, depending on their size. Set them aside.
4. Once the meatballs are seared, remove them from the pan and set them aside on a plate. Return the pan to the stove and deglaze with white wine, scraping up any browned bits with a wooden spoon. Let it reduce for about 5 minutes. Strain the liquid through a sieve to remove any larger bits, then set this liquid aside.
5. Now, place the pan over low heat, melt the butter, and whisk in the flour to create a roux, stirring constantly until you have a smooth, creamy paste. Let it cook for a few minutes, stirring continuously to remove any raw flour taste. Gradually add the beef broth in several stages, whisking each time until the sauce is smooth and comes to a light boil before adding the next portion. Finally, pour in the reserved liquid and the cream, stirring well. Season the sauce with Dijon mustard, Worcestershire sauce, salt, and pepper.
6. Add the prepared potatoes to the sauce, cover, and let them simmer over medium heat for about 20 minutes, or until they are tender.
7. While the potatoes are cooking, place the frozen peas in a small bowl, cover with hot water, and let them sit for about 5 minutes. Drain the peas and set them aside. Finely chop a bit more parsley and dill for garnish, and prepare the lingonberries and crème fraîche.
8. Once the potatoes are soft, return the meatballs to the sauce, stir everything together, and let it simmer for an additional 10 minutes, or until the meatballs are fully cooked through and heated.
9. To serve, divide the potatoes, meatballs, and sauce among deep plates. Top with peas, a dollop of crème fraîche, a spoonful of lingonberry jam, and fresh herbs. Enjoy!

PREPARATIONS

• Peel the potatoes and cut into medium-sized pieces.
• Peel the onions and cut into small pieces.
• Cut the pickles into small pieces.
• Cut the chives into small rolls.

INSTRUCTIONS

1. Cook the potatoes in a large pot filled with salted water until done.
2. Meanwhile, fill a small pot with water and bring to the boil. As soon as the water boils, add the eggs and cook for 8 minutes until firm. Drain the potatoes and eggs and set both aside to cool. It’s best to let the eggs cool in an ice bath to prevent them from cooking further.
3. Caramelize the onions in 1 tbsp butter and a bit of salt in a pan for about 30 minutes. Remove the onions from the pan and fry the bacon until crispy. There may be a residue – the best way to deglaze this is with a dash of white wine or stock to release the wonderful aromas from the bottom of the pan.
4. Now peel the eggs and separate the yolks from the whites. Cut the egg whites into small pieces and set aside. Place the egg yolks in a medium-sized bowl. Add the fried bacon, caramelized onions, chives, pickles, dijon mustard, mayonnaise and white wine vinegar to the bowl. Stir everything together and season to taste with salt and pepper. Fold in the chopped egg white pieces. The mixture should taste very over-seasoned, as the potatoes will take away a lot of the flavor when they are mixed in later.
5. When the potatoes are cooled cut them in coarse pieces, add them to the salad cream and mix everything well. Season to taste and serve.

PREPARATIONS

• The pork tenderloin should be at room temperature, so take it out of the fridge about 1 hour before cooking.
• Here is the recipe for the Green Apple Oil. You’ll need about 4-5 tablespoons of it.

INSTRUCTIONS

1. First, prepare the Parmesan herb crust. Finely chop parsley, chives, rosemary, thyme, and walnuts. Grate the Parmesan finely. Mix everything together with panko, Dijon mustard, and melted butter in a medium-sized bowl until you get a crumbly mixture. Set aside.
2. Finely chop the parsley and place it in a small bowl. Peel the garlic clove, grate it finely, and add it to the parsley. Halve the lemon and add the juice of one half. Now add the Green Apple Oil and mix everything well. Season with salt and pepper. Set aside.
3. Next, fill a medium-sized pot with cold water. Peel the potatoes, cut them into large pieces, and place them in the water. Boil the potatoes for about 20 minutes.
4. Meanwhile, preheat the oven to 150°C / 300°F. Wash the pork tenderloin and dry it well. Trim the meat, removing the silver skin and any white fat with a sharp knife. Rub a little salt all over the meat and set aside.
5. Heat some clarified butter in a pan and sear the meat on all sides. Remove the meat from the pan and place it on a baking sheet. Spread the herb crust evenly over the entire meat and press it down well. Place the meat in the oven and cook for about 20 minutes until the internal temperature reaches about 55°C / 131°F.
6. In a small pot or microwave, warm the milk and butter until the butter has melted. Set aside. Once the potatoes are soft, drain the water and pour the warm milk and melted butter over the potatoes. Mash the mixture with a potato masher. Season with salt, white pepper, and grated nutmeg. If you want the mash to be even finer, you can push the potato mixture through a fine sieve. Keep the mashed potatoes warm.
7. When the meat has reached its internal temperature, take it out of the oven and let it rest for 3-5 minutes. During this time, the internal temperature will rise to about 60/61°C /140/142°F, making it tender and slightly pink inside.
8. While the meat is resting, divide the mashed potatoes among the plates. After the resting time, cut the meat into thick slices with a sharp knife and place them upright next to the mashed potatoes. Spread the gremolata over the mashed potatoes. Finally, drizzle a little Green Apple Oil on the plate for garnish.

1. Peel the potatoes and carrots and chop them into bite-sized pieces. Set aside.
2. Wash the leek and cut it into thin strips.
3. Peel the onion and garlic cloves and dice them. Set aside.
4. Finely chop the parsley.
5. Slice the sausages. Set aside.
6. Dice the bacon.
7. Put the bacon in the cold pot and heat it over medium heat. This way, the bacon fat renders out nicely. Then remove the bacon and set it aside for later and leave the fat in the pot.
8. Now add the onions, garlic and leeks to the pot and sauté for 2-3 minutes, then add the potato and carrot pieces. Sauté everything for about 5 minutes.
9. Then add the vegetable broth and simmer with the lid on for 15 minutes. Now, add marjoram, bay leaf and nutmeg, season with salt and pepper, and simmer for another 15 minutes with the lid on.
10. Now add the bacon, sausage slices, and cream to the soup and simmer for another 5 minutes without the lid, until the sausages are heated through. Finally, season with salt and pepper.
11. Serve the soup in deep plates and garnish with a bit of freshly chopped parsley and optional baguette.

1. Peel the carrots and cut them into bite-sized pieces. Peel the onions and chop them into small pieces. Pat the beef dry, remove any silver skin if necessary, and cut it into roughly 4×4 cm pieces. Beef brisket or shoulder (also known as “falsches Filet” in Germany) works best. Cut the pancetta into strips. Peel the garlic cloves. They’ll be pressed into the pot later. Open the bottle of wine. Pick a Pinot Noir, Merlot, or Cabernet Sauvignon all work great. A bold, fruity red wine is ideal.
2. Place the pancetta in a cold Dutch oven. Slowly heat it over medium heat and fry until crispy, allowing the fat to render out. Remove the pancetta and set it aside, leaving the bacon fat in the Dutch oven. If the bacon fat isn’t enough, add 1 tbsp of clarified butter and let it melt. Sear the beef in batches on both sides over high heat to create a nice crust. Remove the beef from the pot. Add the carrots, onions, and tomato paste to the Dutch oven. Press the garlic through a garlic press into the pot and stir everything well. Sauté for about 5 minutes, then sprinkle 1 tbsp of flour over the vegetables and mix well.
3. Pour in about 1/4 of the red wine, stir, and let it reduce over medium heat without a lid until almost no liquid remains (about 5 minutes). The wine and flour should form a creamy texture with the veggies. Return the seared beef to the pot, pour in the remaining wine and the beef stock, and stir well. Place thyme sprigs and bay leaves on top, cover, and bring to a boil. Then reduce to low heat and simmer with the lid on for 2.5-3 hours.
4. Meanwhile, peel the pearl onions carefully without cutting through them. Set them aside in a bowl. Next brush the mushrooms clean with a pastry brush or peel them directly, then quarter them. Set them aside as well. Next to prepare the mashed potatoes peel and quarter them. Fill a large pot with water, add the potatoes and 1 tsp salt and boil until soft. Drain the water and keep the potatoes covered. Heat a small pan over medium heat, melt 1 tsp of clarified butter, and sauté the pearl onions for about 5 minutes, stirring frequently, until they turn golden brown. Deglaze with white wine, add thyme, parsley, and a bay leaf on top, cover, and simmer for about 25 minutes until the wine has mostly evaporated and the onions are soft. Remove the herbs before serving and keep the onions warm on the stove. Season with salt & pepper.
5. To thicken the Boeuf Bourguignon sauce, prepare a beurre manié. Mix 2 tbsp of softened butter with 2 tbsp of flour into a creamy paste. Add it gradually to the stew about 30 minutes before the end of the cooking time to thicken the sauce. Stir the beurre manié into the Dutch oven in portions and bring everything to a quick boil.
6. After about 1.5 hours of simmering, sauté the quartered mushrooms in a large pan with 1 tsp of clarified butter until golden brown. While they’re cooking, prepare an espresso. Add the mushrooms, pancetta, dark chocolate, and espresso to the Dutch oven. Stir well and let it simmer for at least another 30 minutes.
7. For the mashed potatoes, warm milk and butter in a small pot until the butter has melted. Add the mixture to the potatoes, grate in some nutmeg, and mash everything into a chunky texture. For a smoother mash, pass the potatoes through a sieve or food mill. Season with salt and pepper, then stir in crème fraîche. To serve, spoon the mashed potatoes onto plates, top with Boeuf Bourguignon, and add some pearl onions. Garnish with fresh chives.