Danish

[English]

Terms in Danish 1011-1020 of 1524

oksekød

[Danish]

Beef

oksekød culotte

[Danish]

Beef rump and sirloin

oksekød fars

[Danish]

Minced (US: ground) beef.

oksekød inderlår

[Danish]

Beef topside. A lean, boneless joint from the top of the long muscle which runs down the inside of the hind leg. Inclined to dryness, as has no marbling. It is better for braising and pot roasting than roasting. Ideally it should be carved and served after the joint has completely cooled. Sometimes fabricated into round steaks and Hugh Fearnley-Whittingstall uses it for making bresaola.

oksekød mørbrad

[Danish]

Beef fillet or tenderloin

oksekød skank

[Danish]

Thick flank (US: beef knuckle).

oksekød tyndstegsfilet

[Danish]

Beef sirloin

okse kotelett

[Danish]

Beef rump and sirloin

Oktober

[Danish]

October

øl

/ohl/
[Danish]

Beer