- This topic is empty.
-
Posts
-
Specifically decent turkey or roast beef. I’m from the East Coast US, and in the normal grocery stores, usually buy Boar’s Head — really high quality roasts. The turkey I have found so far is so obviously an afterthought — really fatty and highly processed. Is there anywhere that has high-quality turkey/roast beef/chicken cold cuts?
In this heat, I just want an easy sandwich, nothing to cook… and I can’t eat pork products every meal!
Try the cold cut counter at Merkur Markt – sometimes they have roast beef and then you just tell them how much you want them to slice for you…
At a normal Spar? Not an Interspar or whatever the other one is? I have a Spar close to me, but it is tiny and doesn’t have a great selection… I can find others.
Roast beef you can get from http://www.radatz.at/filialen which I find is far better than merkur or spar roast beef. If you haven’t tried the spanish “putenbrust” than that’s about as good as it gets I’m afraid. You can always get a frozen 4kg French young turkeys from Billa for about €20 and roast it breasts down in one of those roasting bags for about 3 hours. You’ll have turkey sandwiches for the whole week!
*sigh* I was hoping to avoid making the apartment any hotter…
But it turns out there is a Radatz close to me! I’ll have to check it out.
@snowdog wrote:
Gourmet Spar at the meat counter. I have most of the product superior to Boars Head.
ah, Gourmet Spar *IS* a special Spar. And there is one near me, w00t!
Roast beef is also very easy and you can keep for several days on a sandwich binge. Costing about half as much, it tastes better if you make it yourself. Here is the easy way:
At Merkur they have in the beef (Rind) section 800g-1kg cuts of “Beiried”. It costs about €15-18. A kilo of roast beef in the deli (Feinkost) would cost you up to €30.
Beiried
Preheat the oven to 200C.
Meanwhile let the meat warm up to room temp (15min) then rub it with salt, coarsely ground pepper, thyme and pan sear it fat side first then rotate it until brown all over.
Put it in the oven for 30 min (rare) or 45 min (medium) on top of some onion, garlic and a drizzle of olive oil.
Take it out, cover and rest for 15 min.
Eat warm for an open face sandwich with pan juices and drippings while slicing or put in the fridge until cold for deli cuts.
- The forum ‘Food and Drink’ is closed to new topics and replies.