Tipp No. 105: “Home-made Rye Noodles with Beer-Braised Beef” – Norwegian Recipe


Ingredients (Serves 4-6) :

  • 1 parsnip
  • 1 onion
  • 1 carrot
  • ¼ cup oil + 1 Tb
  • 1 Tb butter
  • 1 kg (2.2 lb) beef (slow cooking beef, i.e. chuck roast or brisket)
  • 18 oz good ale (a typical bottle of beer is 12oz, so you will use around 1 1/2 bottles)
  • Salt & pepper

Rye Noodles

  • 2 cup (240g) fine rye flour
  • 2 cup (280g) flour (if using all purpose, then you will need to sift it first)
  • 4 eggs
  • 10 Tb water
  • hard goat cheese (optional)


  • Chop the parsnip, onion and carrot finely.
  • In a large, heavy-bottomed pot, heat the oil over medium heat and add the chopped vegetables.
  • Sauté the vegetables until softened and golden, about 10 minutes.
  • Remove from the pot and set aside.
  • Turn up the heat and add 1 Tb of butter and 1 Tb of oil to the pot.
  • Pat the meat dry and cut the meat into four equal pieces.
  • Place the beef in the pot and sear all sides until browned.
  • Add the vegetables back into the pot and gently pour the ale over everything.
  • Add 1 Tb of salt and give it a nice stir.
  • Turn the heat to low, cover with a lid and let it simmer for around 3-4 hours (checking once every hour or so to turn the meat).

In the meantime, prepare your noodles.

  • In a bowl, blend the fine rye flour and white flour (tipo 00 is a good choice) together.
  • Pour out onto a clean surface. Make a well in the middle of the flour with your fingers and crack both eggs inside. Add 5 Tb of the water. With a fork, begin to whisk the eggs gradually adding a little flour from the sides of the well from time to time until it makes sense to stop using the fork and dive in with your hands.
  • Add the remaining water as you go along if the dough is too dry (you might find you need more or less liquid depending on the size of your eggs, the humidity, etc.). Begin kneading the dough by hand until it is firm, but smooth and elastic. It should take you about 10 minutes.
  • Let the dough rest, covered with a cloth, for at least 30 minutes.
  • Divide the dough into 4 pieces.
  • Flatten the first dough, just thin enough to fit through the first setting on a pasta machine. You will want to make your way through each setting a couple of times (folding the dough in half per setting) until you make your way to the third to last setting (#3 if using a 1-7 setting machine). You’ll notice the dough getting quite a bit longer as you proceed. And you will probably only need to put the pasta through one or two times on the final settings. Keep some flour on hand to lightly sprinkle across the dough if it begins to get a little sticky as you pass it through the machine. Repeat with the remaining pieces of dough.
  • Cut each rolled-out dough in half.
  • Sprinkle a little flour over each one.
  • Take one section of dough at a time and begin to roll it from the shorter side over. You should end up with a 5/6 inch wide scroll.
  • Take a sharp knife and cut 2/3 inch strands.
  • Unravel each strand and repeat with the remaining dough. Cover.

Back to the meat

  • After 3-4 hours, check the tenderness of the meat. It’s ready when it easily pulls away with a fork.
  • Take out all the meat pieces and shred them coarsely with two forks.
  • Return the meat back to the pot and bring everything to a boil, uncovered, to allow most (but not all) of the liquid to evaporate. You will want enough liquid to make a nice sauce – not too thick, but not too thin.

Back to the Pasta

  • Place a large pot of water on the stove over high heat. Add a tablespoon of salt and toss in your homemade pasta.
  • Cook until al dente, about 1 minute.
  • Drain the pasta.
  • Toss it in the pot with the beer-braised beef and mix well. Serve immediately.

Note: This dish goes well with grated hard goat’s cheese.

Ähnliches Foto

Insight No. 21: German Bread & Beer – A True Love Affair (Deutsches Brot & Bier)

Insights, Reisen, Tipps, Travel

BREAD – The homesickness factor No.1 of Germans abroad.

Did you know that you are able to chose among more than 3.200 (registered) bread types in Germany?

German bread-related proverbs:

  • “Something to share = Bread”
  • “A table without any bread on top of it, is just a plank.”
  • “Old bread isn´t hard; life without any bread is hard.”

Not to forget the famous German Beer, of course.

The number of registered German types of beer is About  >5.000 – 7.500, while there are about 10.000 – 15.000 beer brands known worldwide.

PROST! (= Cheers!)

Oktoberfest 2015 - General Features Day 1

Shared No. 71: “About the October Festival in Munich” – Zum Oktoberfest in München by Roland Risch

Food, humor, Insights, Reisen, Tipps, Travel


Rolands funny post provides you with a few images to point at (to ease the communication with locals) for survival in the event that you`re planning to attend the famous OKTOBERFEST in Munich next year. Below the images you will find the accordant vocabulary in the unique Bavarian dialect….


Daten zu 2018 / Data 2018:

6,3 Mio. Besucher / 6,3 mio visitors

14 Festzelte / 14 pavilions

7,5 Mio. Mass Bier à € 11,50 verkauft / 7,5 mio Mass Beer (1 Mass = 1l) for € 11,50 (USD 13,-) each Mass sold

123 Ochsen aufgegessen / 123 oxes were eaten

Haxe € 19,00 / one joint € 19,- (= USD 21,60)

Halbes Hendl € 12 / half chicken € 12,- (= USD 13,60)

1 Liter Wasser € 10,00 / 1l water € 10,- (= USD 11,40)

Postcard No. 9: “Lübeck” – The Queen of the Hanseatic League …and Cradle of Marzipan

Food, Reisen, Tipps, Travel

Lübecker Holstentor mit Löwe 193


It is some time ago since I`ve visited the Northern Beauty Lübeck last time.

Actually, Lübeck is a city that triggers many positive associations, such as…

  • Lübecker Marzipan
  • Literature: Thomas Mann, Günther Grass
  • The Holsten Gate (see above) and other wonderful old architecture like the Heiligen-Geist-Hospital (Hospital of the Holy Spirit), the town hall, the main station etc.
  • Local Holsten Beer Brewery
  • The Lübecker Christmas Market
  • her history as leading member city of the “Hanseatic League” (a trade union that connected the cities located along the route from London to Novgorod)
  • Sea Resort and port at the Baltic Sea
  • Travemünde beach (City beach)
  • Sailing Competitions and beach volleyball tournaments

Probably, I will visit the city during Christmas time again in order to enjoy the traditional Christmas market and for shopping in the traditionally decorated medieval city centre.

Of course, I´ll take some Fresh Marzipan Potatos to feed my brothers addiction with me. Lübeck is namely very famous for ist traditional Marzipan production.
According to a local legend, marzipan was first made in Lübeck, possibly in response either to a military siege of the city or a famine year. The story, perhaps apocryphal, is that the town ran out of all food except stored almonds and sugar, which were used to make loaves of marzipan “bread”.

Others believe that marzipan was actually invented in Persia a few hundred years before Lübeck claims to have invented it.

The best known producer is Niederegger, which tourists often visit while in Lübeck and globally provides companies with customized marzipan Gifts & giveaways for clients & business Partners in addition to their numerous lines of Marzipan specialties. Niederegger runs an own café & shop opposite to the town hall. In the city centre, there are 4 marzipan magazines located. Consequently, no excuses will be accepted if I come home without any Marzipan.

Lübeck is scheduled.