The French say, “beef is king among the meats and meat for kings”. But to deserve this award, the following conditions must be met:
According to the French way, the meat is cut into 32 parts, each of which has its specific use in the cooking. Matured young beef meat can be prepared in a wide variety of steaks.
We use the following parts to prepare our steaks:
Although steaks have been the most popular on the menu for nearly 20 years of the restaurant existence, “Bila krava” restaurant is not only a steak restaurant.
It would be a shame not to try parts of meat that must be prepared for a longer time. These parts are great slowly baked, stewed or braised at low temperatures. Cooking in vacuum at low temperatures, sous-vide method, has also proved to be very efficient and it is popular in recent years.
These famous traditional meals are offered as “Monthly special offer”. You can try either Beef Bourguignon, Charolais beef cheeks, Beef Osso Buco or Oxtail. Slowly stewed Onglet or Bavette are outstanding.
Fresh herbs, fine wines and full flavour vegetable are an inseparable part of these French delicacies.
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