Chef Heinz Reitbauer – Steirereck’s Secret Recipe to Success

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Steirereck is one of the best restaurants in Austria. Of course, you would likely have someone arguing that this is the best restaurant in the country. It is hard to refute such claim once you have tried the culinary creations of chef Heinz Reitbauer.

Reviewing the Restaurant

Before we talk about the genius slaving away in the kitchens of Steirereck, let’s take a look at what this restaurant has to offer. Why was it chosen as one of the best restaurants in the world? How did it manage to win the 30^th spot in this year’s list? There must be something special about it – and indeed, there is.

Steirereck offers a fairly rustic, warm, inviting and intimate atmosphere. You will find traditional dishes in its menu; although there are a few modern Austrian dishes. You can always choose to start with the roasted turbot with fennel. As an appetizer, this does the job. You will be so hyped up and ready to devour the next dish. As for the main course, you could try the prime Styrian roast beef, and you will find yourself in seventh culinary heaven.

Everything dish is carefully prepared. Of course, you can’t always expect to find the same things in their menu because the dishes are changed everyday according to the availability of ingredients. Still, you will always end up with the most amazing meals that you can rave and boast about for years to come.

The Story of Heinz Reitbauer

Like other great chefs, Chef Heinz was exposed to culinary arts at a very young age. His parents love good food. His family ran their own restaurant and he would find himself traipsing around the world with his parents looking for culinary inspirations. Gourmet trips occur quite and it was inevitable that he would catch the “cooking bug.”

Unlike other chefs, however, who served as apprentice for world-famous chefs, Chef Heinz pursued his culinary career by undergoing training in his parents’ hotel and later on in his brothers’ hotel. Looking back, he considered these years as the most vital part of his culinary education. He believes that it was during these times that he developed his own basic cooking style. After completing his training with his brothers, he went to London and studied under Alain Chapel and Anton Mosimann. These two men served as his mentors.

In 1996, he took a big step and opened a restaurant in Steiemark. This was the first Steirereck. It was here that he first worked as an executive chef. The success of this restaurant prompted them to operate their own farm where they could most of the ingredients they would use at Steirereck. He had helped from his brother. The success of the restaurant can’t be credited solely to him. Still, he contributed largely to its success. He believes that if one wants the best outcome, one must insist on the best ingredients. There should never be compromises in his recipes and menus.

Chef Heinz Reitbauer’s Boiled Beef with Picked Vegetables and Pumpkin Seed Oil

Ingredients

3 tablespoons unsalted butter

2 onions, peeled and cut in half

3 ribs celery, trimmed

3 carrots, peeled and trimmed

3 parsnips, peeled and trimmed

2 leeks, ends trimmed, thoroughly washed, and cut into 4-inch pieces

2 bay leaves

1 teaspoon whole black peppercorns

4 whole allspice berries

3 quarts beef stock or good-quality canned beef broth

3 pounds boneless beef bottom round, rump, or shoulder roast

Salt

Freshly ground black pepper

1/2 cup Dijon mustard

1 cup fresh white bread crumbs

1/4 cup minced parsley leaves

Pickled Vegetables, recipe follows

Pickled Pumpkin, recipe follows

4 tablespoons vegetable oil

Pumpkin seed oil, for garnish

Toasted shelled pumpkin seeds, for garnish

Alfalfa sprouts or micro or baby greens, for garnish

Directions

To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat. Add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes. Add the bay leaves, peppercorns, allspice, and beef stock. Bring to a boil, skimming away the froth that rises to the surface. Add the beef and reduce the heat to a simmer. Season with salt and pepper. Cook the beef until tender, 2 to 3 hours.

Remove the beef from the stockpot and let it rest for 15 minutes. Cut the meat crosswise, against the grain, into 1/2-inch-thick slices. Spread a thin layer of mustard on one side of each slice of beef. On a plate, stir together the breadcrumbs and minced parsley. Dip the mustard side of the beef slices into the mixture and press to thickly coat with crumbs.

In 2 separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin. In each of 2 separate medium saute pans, heat 2 tablespoons of oil over medium heat. Carefully place the beef slices in the pan, crumb side down, and saute until golden in color, 30 seconds to 1 minute. With a spatula, carefully turn the slices over and cook just until reheated, 30 seconds to 1 minute more.

To serve, place a generous spoonful of the heated pickled vegetables and pumpkin on each heated serving plate. Arrange 2 to 3 slices of beef on top, crumb-sides up. Drizzle pumpkin seed oil around the beef slices and sprinkle with toasted pumpkin seeds. Garnish with alfalfa sprouts or micro greens. Serve immediately.

Image Credit World’s 50 Best

Recipe via Food Network

Popularity: 31% [?]

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