Mahlzeit - Food without Borders

On Facebook I saw a picture that showed layers of beef with filling in between. I was not sure, if that was a joke or not. It intrigued me. I decided to invent something like that. For the beef layers: thinly sliced beef chuck not (not more then 3 mm thick) 1/2 slice of bacon per beef slice sliced onions mustard salt and pepper tooth picks for skewers Lay out the beef slices, salt and pepper them and drizzle some mustard over it on all of them but 2. Those 2 will become the top layer. I used Dion, but any mustard will do. Add the half slice of back on it and sprinkle some beef slices. Add the next layer on top of it.  I had an uneven number of slices, so my layers were 3 and 4. Tuck them together on the long side with the tooth picks for the skewers. In a Dutch Oven melt 2 tbsp of margarine. Add the 2 packets of beef and sear from both sides to get some color. Then add  2 cups of water 1 tsp of ground all spice 2 bay leaves 1 tsp of thyme slices of 1 medium onion 15 slices of Famous Da

The original recipe is  here  . I changed it a bit.  I used 2 lbs pork shoulder with bone in, in 1 piece 2 big onions, coarsly chopped 1.5 tsp of ground piment 14 cloves  10 bay leaves 1 cup lager or pilsner beer 35 black pepper corns, lightly crushed 2 tbsp margerine 2 clove of garlic, cut in half 1 cup of buttermilk water Wash the meat and pad dry slightly. Generously salt and pepper from all sides and set aside. In a Dutch Oven melt the margarine, add the onions and let them get translucent. Move the onions to the side and add the meat. Sear from all sides. Deglaze with the beer and let it cook for a few minutes. Turn on the oven to 350F. Add 1 cup of water and all the spices to the DO, cover and let it simmer. When the oven is on temperature, uncover the DO, add some more water and put it uncovered into the oven. Let it roast for 1.5h with convection on. Check every 15-20 minutes to make sure that there is enough liquid in the pot. Pour some of the liquid over the meat to keep it m

I had a couple of pork loins in the freezer, that I wanted to use. I really only wanted to use 1 of them. They were packed separate, but connected. Unfortunately the seal between them didnt seal properly. So I had to defrost both of them. First I thought, I have not used the smoker in a long time, but it was rain in the forecast for all Friday. Ok, regroup, and I made them on the stove/oven. Friday morning they were defrosted, One of the loins was pretty flat, so I just butterflied it. A have a salt free Dash Garlic & Herb seasoning. This went very generously inside as well as a large clove of garlic slices on both parts of the butterfly with some salt, pepper and garlic powder. After flipping over the other the other side, I used some butcher twine to bind it. Set aside. The second loin was more round. I cut it so it would end up like a flat piece of meat. of course it was not perfect. I will roll it back together at the end. Once laid out flat, some salt and pepper, not to much.