Crown meat

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Location of the Hampe (Kronfleisch)
Crown meat in the Korean banquet Bulgogi

In Bavaria and Austria in particular, the muscle meat in the diaphragm is called crown meat . According to Hering's dictionary of the kitchen , it is narrowed down to the beef's diaphragm .

The offal , coarse-grained and dry meat is usually used as simple soup meat , as an ingredient in brisket or as goulash . One section, the diaphragmatic pillar, is called an onglet in French cuisine and is mainly prepared as a briefly grilled steak . The crown meat is hearty and less fat than entrecôte, for example . It is therefore usually eaten “bloody” (saignant) . In English this piece is called skirt steak . In Korean cuisine , it is the basis of bulgogi . In Japanese cuisine, it is called Harami (ハラミ) and is a popular component of a yakiniku menus. In Mexico, crown meat is known under the name "Arrachera".

As a Bavarian crown meat , it is briefly cooked in broth so that it is still pink inside. In the Munich kitchen it is served as a breakfast dish and snack in the morning with freshly grated horseradish , strong, dark mixed bread , mustard , coarse salt , pickles and chives . In the Fichtelgebirge , crown meat is served for dinner on the day of slaughter , i.e. one day before the slaughter bowl . For Sour Crown Meat, the meat is cut into sheets, sautéed with chopped onions , dusted with flour , deglazed with vinegar and broth, seasoned with caraway seeds , marjoram , thyme and parsley , steamed soft and refined with sour cream .

Web links

Commons : Kronfleisch  - album with pictures, videos and audio files

Individual evidence

  1. Crown meat . In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen . Fachbuchverlag Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-86820-344-8 , p. 388 (licensed edition Nikol, Hamburg 2016).
  2. American Grill. Retrieved June 27, 2019 (fr-fr).