preparation
IN ALL OJO DE AGUA WINE & BEEF KONTOREN, THE MEAT IS NOT GRILLED OR FRIED, BUT AFTER ROASTING IT IS COOKED TO PERFECTION IN SPECIAL OVENS – CALLED HOLD-O-MATS – AT LOW TEMPERATURE.
This gives it its unique taste, which is pure and pure and is not overpowered by roasted or grilled aromas. Before that, the meat is trimmed clean by us, i.e. freed from all fat, tendons and the silvery head. We use tenderloin, roast beef and rump.
ROAST BEEF
& FILLET
THE ROAST BEEF IS CUT FROM THE PIECE AND SERVED WARM IN THIN SLICES, THE FILLET IN THICKER SLICES.
Both are lightly salted. We serve this with salad, bread and various sauces. We follow the motto: concentration on the essentials.
Tatar
Concentrating on the essentials - this also applies to our tartare that we have always cut by hand. This gives it its special, slightly melting consistency. We use fillet, roast beef and rump for the tartare. Our homemade sauce gives the tartare its inimitable taste. We refrain from using egg yolk and anchovies.
