Bavarian Beef Schnitzel with Warm Tangy Slaw
Thin, tender Top Round Steaks get the German treatment with bread crumbs and smoked paprika. Round out the dish with a quick warm slaw.
Items that work well with this recipe
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$20.00 — available on subscriptionThe 7-bone roast is one of the most classic chuck roasts, hearkening back to a time when Americans ate a lot of beef and had plenty of time to cook a roast that required three hours of braising. The 7-bone roast is a cut of beef from the chuck section, featuring a distinctive bone shaped like the numeral “7.” It’s known for its rich flavor and is best suited for slow-cooking methods like braising due to its toughness.
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$22.00 — available on subscriptionChuck blade steak is a cut of beef that comes from the shoulder area of the cow, known for its rich flavor and tenderness when cooked properly. It is often used for grilling or slow cooking and is considered an economical choice compared to more expensive cuts.
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$30.00 — available on subscriptionChuck eye beef, often referred to as “the poor man’s ribeye,” is a cut from the upper shoulder of the cow, known for its rich flavor and tenderness. It is a more affordable alternative to ribeye steaks, making it a popular choice for budget-conscious meat lovers.
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$30.00 — available on subscriptionCoulotte roast, also known as picanha, is a flavorful cut of beef from the top sirloin, characterized by its triangular shape and a thick fat cap that enhances its juiciness. It is versatile for cooking methods such as roasting, grilling, or smoking, and is popular in Brazilian cuisine.
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$28.00 — available on subscriptionThough people in more northern climates are getting wise to the Coulotte cut, don’t expect to go to your supermarket and see a steak by that name in the butcher’s section. Coulotte steak, also known as top sirloin cap steak, is a tender and flavorful cut of beef that comes from the top part of the sirloin. It is best cooked using high-heat methods like grilling or broiling, and should be cooked to medium-rare for optimal tenderness and flavor.
