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Traditional Pierrade recipe

Traditional Pierrade recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Rump steak

The Pierrade refers to a make of hot stone grill, which is always a safe bet for entertaining. It is sure to be a lot of fun!

11 people made this

IngredientsServes: 6

  • 200g rump steak
  • 200g beef fillet
  • 200g chicken mini fillets
  • 200g duck
  • 400g veal fillet
  • a few parsley leaves for decoration
  • a few cherry tomatoes for decoration
  • a small jar of pickled onions
  • a variety of sauces (béarnaise, garlic, cilantro, Asian, barbecue)
  • salt and pepper to taste

MethodPrep:20min ›Ready in:20min

  1. Slice the meat and poultry into thin slices (no more than 4mm thick). Arrange on 2 or 3 serving dishes, make sure that every dish contains an assortment of meat and poultry. Garnish with parsley, tomatoes and cocktail onions.
  2. About 20 minutes before dinner, heat the stone. When it is hot, pour some salt on the stone. That way, the food won't stick to the stone while cooking.
  3. Put the sauces in small bowls then everyone can help themselves with meat, poultry and sauces.

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Planning a ski holiday to the French Alps but wondering about the best ski food to eat?

The French Alps is known for its ski food and hearty style of cooking. Most alpine dishes contain heavy ingredients like cream and local cheese. You’ll often find wild game, foraged mushrooms, fresh fish, and mountain berries on the menu too.

French Alps food really sticks to your ribs and warms you up from the inside out. It mainly consists of flavourful stews, grilled meats, and creamy potato dishes that will fill you up and satisfy you. It’s just the kind of food you need when you’re spending long days out on the cold, snowy slopes.

You’re probably familiar with the most popular mountain dishes like fondue and blueberry tarts. But there are many lesser-known dishes, such as pierrade and raclette, that are equally delicious. To ensure that you don’t miss out on any of the local specialities, we’ve created this list of the best ski food and the restaurants that serve them.

Easy Traditional Irish Champ

The Irish love potatoes and there are numerous traditional recipes utilizing the spuds. Champ, like colcannon, can be a great way of using up potatoes either fresh or leftover. This Irish champ recipe shows just how easy it is to make from scratch, even if you don't have leftover cooked potatoes lying around.

Champ was originally made with stinging nettles instead of green onions, but over the years the onions have become standard. The scallions add a nice flavor to the dish, and the greens decorate the top. Floury potatoes like russets are best for this dish—avoid waxy potatoes like Yukon golds and red potatoes—for the best possible texture. If you're using leftover cooked potatoes, simply heat them with the butter and milk, and mash.

Champ is a great side dish that can be served as is or treated like bubble and squeak—with a runny fried egg on top. Serve alongside roast beef, sausages or bacon, or other vegetables like cabbage. A little gravy on the side is a nice touch.


In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.

Adjust oven rack to lower middle position and preheat oven to 300°F. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer to a large bowl and set aside. (If not using duck fat, cook pork with no additional fat.)

Season chicken pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.

Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.

Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes.

Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.

Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.


Follow along with Frank’s Kraut on their social media to get delicious recipes all year long. Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut!

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Summer is here, and so is one of the most adventurous times of the entire year: camping season, of course. Whether you're tent camping, taking an RV, or doing something a little more glam, there are few better ways to enjoy the beautiful weather than by spending as much time as you can outside. We love getting our boots muddy and exploring the outdoors all day, followed by a relaxing evening by the campfire, eating some well-earned dinner and roasting marshmallows.

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Glühwein is a traditional German holiday drink that tastes just like Christmas. Basically, it&rsquos red wine, infused with the festive flavors of cloves, cinnamon, and citrus.

It&rsquos served piping hot in a glass, and it&rsquos everything you need in your life.

This traditional German glühwein recipe is perfect for holiday parties, or simply sitting by the fireplace. And it&rsquos super simple to make, too.

If you have 12 minutes to spare, and some typical pantry ingredients, you&rsquoll be sipping on your own glühwein in no time!


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Traditional Gluehwein Recipe

The mulled wine (Gluehwein) is a popular beverage and known for being served at Christmas markets in Germany. Follow the smell of spices, oranges, and wine, and you will find a Weihnachtsmarkt. This traditional Gluehwein recipe – mulled wine is easy to prepare. Preparations can be done ahead of time and the mulled wine may be stored in the refrigerator. Just take the wine out of the refrigerator when you want to serve it and reheat.

Ingredients for Traditional Gluehwein Recipe:

  • 2 bottles of dry redwine (I used Merlot) OR 1 l (1.05qt) of red wine and ½ l (0.52 qt) of spring water
  • 4 anise stars
  • 3 cinnamon sticks
  • 12 whole cloves
  • 6-8 whole coriander
  • 8 whole cardamom
  • 250 g (8.81 oz) of brown sugar
  • 2-3 tablespoons of cognac OR brandy (optional)
  • juice of 1 orange
  • grated peel of 1 orange

Preparation of Traditional Gluehwein Recipe:

Mix wine or wine-water mixture, orange juice, brandy and sugar and pour into a saucepan. Add spices and orange peel. Mix ingredients with a whisk and slowly heat the liquid to the boiling point while stirring occasionally. When you reach the boiling point turn the heat off. Remove the wine mixture from the stove, cover the saucepan and let it stand for about 30-60 minutes, depending on how strong a spice flavor you want.

Pass the prepared wine mixture through a fine mesh sieve lined with cheesecloth. Reheat the mixture for immediate use. (Do not boil!)

The Gluehwein can be stored for a few days in the refrigerator and reheated when needed.

To find the recipe for the Fresh Eggnog click here, for the Fire Tongs Punch click here, and for the Holiday Apple Punch Recipe click here.

Authentic Gluhwein Recipe


  • 2 bottles of red wine (a dry wine is the norm. Nothing expensive or fancy)
  • 2 cups of water
  • 150 grams of sugar
  • 6 whole cloves
  • 3 whole cinnamon sticks
  • Peels from 2 oranges

1.Boil the water with the sugar until the sugar is dissolved

2. Reduce the heat until no longer boiling, then add the cinnamon, cloves, and orange peel.

3. Reduce the heat to a simmer, then add the wine. Simmer for a minimum of thirty minutes, or up to a couple of hours. Don’t let it boil- it will boil off the alcohol.

For the best way to serve this gluhwein, you need proper mugs.

SPECIAL Christmas mugs. After all, I bet that this gluhwein recipe will now be a part of your holiday traditions. It’s a part of mine!

For some cute/fun Christmas mugs, try these reindeer mugs

Or, if you love National Lampoon, then you totally need these moose mugs.

Watch the video: Recipe Traditional Pierrade