Beef aged for 4 months in beeswax
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Flank tempura, miso eggyolk sauce & Karachi mustard
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Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.
Just outside of Vienna, not far from Ernst’s Mangalitza producer, Helga raises maybe the world’s only biodynamic wagyu. She has crossbred purebred wagyu cows with heritage mountain breeds like Prinzgauer to produce an incredibly special product – one with the unctuous fattiness reminiscent of wagyu, but with a distinct beefy quality that can almost be lost in the more textural typical beef in Japan.
The animals are raised on pasture in the hills and finished on her own blend of alfalfa and other grains that she grows herself. Her on-site slaughtering and partnership with master butcher Wolfgang gives the utmost respect to the animals. With just 6 animals per year being slaughtered, we felt incredibly lucky to try this premium beef and who better than the Ernst team to treat this product with the respect it deserves. It was a fantastic evening and me and Hayley felt very lucky to be there.
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Michelin Guide - ⭐️
OAD - 23
W50B - 55
Best Chef Awards -
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