Featured Meat Recipes
1. Dutch Veal Ribeye with Herb Butter
Cut: Veal ribeye steak, 250–300 g per portion
A classic premium veal steak, grilled or pan-seared and finished with a simple Dutch-style herb butter. Ideal for restaurants and high-end retail concepts.
Ingredients (4 portions)
- 4 veal ribeye steaks, 250–300 g each, trimmed
- 2 tbsp vegetable oil or clarified butter
- Salt flakes and freshly ground black pepper
- 80 g soft butter
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp chopped chives
- 1 small garlic clove, finely grated
- 1 tsp lemon zest
Preparation
- Remove the veal steaks from the refrigerator 30 minutes before cooking to temper.
- Mix the butter with parsley, chives, garlic and lemon zest. Season lightly with salt and pepper and set aside.
- Pat the veal dry with paper towel. Season on both sides with salt and pepper.
- Preheat a grill or heavy pan to medium-high heat. Lightly oil the grates or pan.
- Sear the veal 2–3 minutes per side for a nice crust, then move to indirect heat or reduce to medium.
- Cook until a core temperature of 54–56 °C (medium rare) or 58–60 °C (medium) is reached.
- Rest the steaks 5–7 minutes, loosely covered with foil.
- Top each steak with a slice of herb butter before serving.
Cut & Alternatives
Veal ribeye offers a good balance of tenderness and flavour. Alternatives include veal striploin or veal sirloin steak, using the same cooking method and target core temperatures.
2. Low & Slow Dutch Beef Brisket for Slicing
Cut: Whole beef brisket (packer), 4–6 kg
Inspired by BBQ brisket but adapted to European kitchens and smokers. The result is juicy, sliceable beef with a pronounced smoke ring and deep flavour.
Ingredients
- 1 whole beef brisket, 4–6 kg, trimmed but with a thin fat cap
- 40 g coarse salt
- 30 g freshly cracked black pepper
- 20 g sweet paprika
- 10 g garlic powder
- 10 g onion powder
- Yellow mustard (for binder, optional)
Preparation
- Trim any thick or hard fat from the brisket, leaving a 4–5 mm fat cap.
- Mix salt, pepper, paprika, garlic and onion powder to create a dry rub.
- Lightly coat the brisket with mustard if using, then apply the rub generously on all sides.
- Preheat smoker or BBQ to 110–120 °C with indirect heat. Use oak or beech wood for a mild smoke profile.
- Place the brisket fat side up in the smoker. Cook until the internal temperature reaches 70–75 °C.
- Wrap the brisket tightly in butcher paper or foil. Continue cooking until 92–95 °C core temperature.
- Remove from the smoker and rest in an insulated box or warm oven (60 °C) for at least 1–2 hours.
- Slice against the grain into 5–8 mm slices and serve.
Cut & Alternatives
Brisket is ideal for low & slow applications. For smaller concepts, beef neck or chuck roast can be used, with similar cooking temperatures but shorter total cooking time.
3. Dutch Pork Collar Steaks with Mustard Marinade
Cut: Pork collar (neck), sliced 2–2.5 cm
A versatile everyday pork steak with a slightly marbled structure. Perfect for retail BBQ packs and casual dining menus.
Ingredients (6 steaks)
- 6 pork collar steaks, 180–200 g each
- 3 tbsp coarse mustard
- 2 tbsp sunflower or rapeseed oil
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Preparation
- Whisk mustard, oil, honey, vinegar, thyme and smoked paprika together. Season lightly with salt and pepper.
- Place the pork steaks in a shallow tray and coat with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat grill or BBQ to medium heat (180–200 °C).
- Grill the steaks 4–5 minutes per side, turning once, until a core temperature of 68–70 °C is reached.
- Rest the meat for 3–5 minutes before serving.
Cut & Alternatives
Pork collar is forgiving and juicy due to its marbling. Alternatives include pork shoulder steaks or thick-cut pork loin, with slightly reduced cooking time for leaner cuts.
4. Pulled Pork Shoulder “Dutch Style”
Cut: Bone-in or boneless pork shoulder / Boston butt, 3–5 kg
Classic pulled pork prepared for sandwiches, food trucks and retail meal concepts, using a mildly spiced rub suitable for European consumers.
Ingredients
- 1 pork shoulder, 3–5 kg
- 40 g salt
- 30 g brown sugar
- 20 g sweet paprika
- 10 g smoked paprika
- 10 g garlic powder
- 10 g onion powder
- 1 tsp ground cumin
- Apple juice or apple cider for spritzing (optional)
Preparation
- Trim excess surface fat from the shoulder, leaving a thin layer for protection.
- Combine salt, sugar, both paprikas, garlic, onion powder and cumin.
- Rub the mixture thoroughly over the pork shoulder. Refrigerate for at least 2 hours or overnight.
- Preheat smoker or BBQ to 110–120 °C.
- Place the shoulder in the smoker and cook, spritzing occasionally with apple juice during the first few hours.
- When the core temperature reaches 70–75 °C, wrap tightly in foil or butcher paper.
- Continue cooking until 94–96 °C core temperature. The bone should move freely.
- Rest at least 1 hour before pulling. Shred with forks or meat claws and season to taste with cooking juices or BBQ sauce.
Cut & Alternatives
Boston butt / pork shoulder is standard for pulled pork. For faster cooking, pork neck can be used; reduce total cooking time and pull at 92–94 °C core temperature.
5. Veal Ossobuco with Root Vegetables
Cut: Veal shank, sliced 3–4 cm thick
A traditional braised veal dish suitable for both foodservice and premium ready-meal production, with a rich yet delicate sauce.
Ingredients (4 portions)
- 4 veal shank slices (ossobuco), 250–300 g each
- 2 tbsp flour
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 1 stick celery, diced
- 2 cloves garlic, sliced
- 150 ml dry white wine
- 400 ml veal or beef stock
- 200 g diced root vegetables (parsnip, celeriac, carrot)
- 2 sprigs thyme
- 1 bay leaf
- Salt and pepper
Preparation
- Season the veal shanks with salt and pepper and dust lightly with flour.
- Heat olive oil in a heavy casserole and brown the meat on both sides. Remove and set aside.
- In the same pan, sauté onion, carrot, celery and garlic until lightly coloured.
- Deglaze with white wine and reduce by half.
- Add stock, root vegetables, thyme and bay leaf. Return the veal to the pan.
- Cover and simmer gently on low heat or in the oven at 150 °C for 1.5–2 hours, until the meat is tender but not falling apart.
- Adjust seasoning and serve with mashed potatoes or polenta.
Cut & Alternatives
Veal shank is ideal for slow braising. Beef shank or beef cheeks can be used as alternatives, increasing cooking time as needed to reach fork-tender texture.
6. Dry-Aged Beef Ribeye on the Bone
Cut: Dry-aged beef ribeye, bone-in, 800–1000 g (sharing steak)
A showpiece steak for steakhouses and premium retail. The dry-ageing process intensifies flavour and improves tenderness.
Ingredients
- 1 dry-aged bone-in ribeye, 800–1000 g
- 2 tbsp neutral oil
- Salt flakes
- Freshly ground black pepper
- Optional: knob of butter, crushed garlic clove and thyme sprig for basting
Preparation
- Temper the steak at room temperature for 45–60 minutes before cooking.
- Preheat grill or pan to high heat.
- Pat the meat dry and rub lightly with oil. Season generously with salt and pepper just before searing.
- Sear on all sides, including the fat edge, to create a deep crust.
- Move to indirect heat or a 150 °C oven and cook to a core temperature of 52–54 °C for rare, 55–57 °C for medium rare.
- Optionally baste with butter, garlic and thyme during the final minutes of cooking.
- Rest 10 minutes before slicing off the bone and carving into thick slices.
Cut & Alternatives
Bone-in ribeye (côte de boeuf) is traditional for sharing steaks. Alternatives include striploin or T-bone steaks, adjusted for thickness and cooking time.
7. Pork Tenderloin Medallions with Creamy Mustard Sauce
Cut: Pork tenderloin, trimmed and sliced into medallions
A quick-cooking, lean pork dish suitable for bistros and convenience meals, with a familiar mustard cream sauce.
Ingredients (4 portions)
- 2 pork tenderloins, 400–450 g each
- 2 tbsp oil
- Salt and pepper
- 1 shallot, finely chopped
- 100 ml white wine or stock
- 150 ml cream
- 1–2 tbsp Dijon mustard
- 1 tsp wholegrain mustard (optional)
- 1 tbsp chopped parsley
Preparation
- Trim the tenderloins and cut into 3–4 cm medallions. Press each piece gently to flatten slightly.
- Season with salt and pepper.
- Heat oil in a pan and fry the medallions 2–3 minutes per side until golden and a core temperature of 63–65 °C is reached.
- Remove the meat and keep warm.
- In the same pan, sauté the shallot briefly.
- Deglaze with wine or stock and reduce by half.
- Add cream and both mustards. Simmer until slightly thickened and season to taste.
- Return the medallions to the pan, coat with sauce and finish with chopped parsley.
Cut & Alternatives
Pork tenderloin is lean and ideal for fast cooking. Pork loin medallions or veal tenderloin can be used with the same sauce, adjusting cooking times slightly.
8. BBQ Beef Picanha with Sea Salt
Cut: Beef rump cap / picanha, 1–1.5 kg, with fat cap
A popular Brazilian-inspired cut increasingly used in European BBQ concepts. The characteristic fat cap delivers flavour and protects the meat.
Ingredients
- 1 picanha, 1–1.5 kg, trimmed but with full fat cap
- Coarse sea salt
- Freshly ground black pepper (optional)
Preparation
- Score the fat cap lightly in a cross pattern without cutting into the meat.
- Season generously with coarse sea salt (and pepper if desired).
- Preheat BBQ to medium heat (180–200 °C) with two zones (direct and indirect).
- Sear the fat side down over direct heat until the fat is golden and crisp.
- Move the picanha to indirect heat, fat side up, and cook until a core temperature of 52–54 °C (medium rare) is reached.
- Rest 10 minutes, then slice thinly across the grain, starting from the narrow tip.
Cut & Alternatives
Picanha is taken from the rump cap. Alternatives include rump heart or sirloin cap, using the same grilling technique. For skewered service, the picanha can be cut into thick strips and skewered in a “C” shape.
9. Veal Schnitzel “Dutch-European Style”
Cut: Veal topside or veal leg, sliced and pounded thin
A breaded and pan-fried veal schnitzel, suitable for casual dining and ready-to-cook retail formats.
Ingredients (4 portions)
- 4 veal schnitzels, 140–160 g each, 5–6 mm thick
- Salt and pepper
- 60 g flour
- 2 eggs, beaten
- 120 g breadcrumbs (fine or panko)
- Butter and oil for frying
- Lemon wedges to serve
Preparation
- Season the veal with salt and pepper.
- Prepare three shallow dishes with flour, beaten eggs and breadcrumbs.
- Coat each schnitzel in flour, dip in egg and then coat thoroughly with breadcrumbs. Press gently to adhere.
- Heat a mixture of butter and oil in a wide pan over medium heat.
- Fry the schnitzels 2–3 minutes per side until golden brown and a core temperature of 65 °C is reached.
- Drain briefly on paper towel and serve with lemon wedges.
Cut & Alternatives
Veal topside or leg is standard for schnitzel. Pork loin or turkey breast can be used as alternatives for mixed meat concepts, with similar breading and frying method.
10. Smoked Sausage Trio with Sauerkraut
Cuts: Assorted smoked sausages (pork, beef, mixed) – fresh or pre-cooked
A rustic platter showcasing different Dutch and European-style smoked sausages, served over warm sauerkraut. Ideal for winter menus and beer-focused concepts.
Ingredients (4 portions)
- 800–1000 g assorted smoked sausages (e.g. pork rookworst, beef sausage, coarse grill sausage)
- 500 g sauerkraut, rinsed and drained
- 1 onion, sliced
- 1 tbsp oil or butter
- 150 ml white wine or apple juice
- 2 bay leaves
- 4 juniper berries (optional)
- Salt and pepper
Preparation
- In a pan, sauté the onion in oil or butter until soft.
- Add sauerkraut, wine or apple juice, bay leaves and juniper berries. Simmer gently for 20–25 minutes, adding a splash of water if necessary.
- Meanwhile, heat the sausages according to their specifications: gently poach pre-cooked sausages in 80–85 °C water, or grill raw sausages over medium heat to a core temperature of 72 °C.
- Season the sauerkraut with salt and pepper to taste.
- Slice the sausages into generous pieces and arrange on top of the sauerkraut.
Cut & Alternatives
Any high-quality smoked sausage assortment works well. Concepts can be tailored using regional specialities, such as Dutch rookworst, German-style bratwurst or Polish kielbasa.
