German Gems
Helmed by German Master Butcher LEONHARD WEBER, Pan Pacific Singapore’s butchery offers more than 30 varieties of aromatic ham, sausage and charcuterie, handcrafted from top-quality meat and natural spices according to Leonhard’s recipes. You’ll also find German salamis, meatloaf and liverwurst. Signatures include a housemade sausage platter ($15) with four sausage varieties and cornichons; and a cold cut platter ($18), which includes a selection of his own salamis and hams. We asked the master butcher to share some of his top meat and sausage recommendations.
What are your top three favourite meat dishes to make?
1. Nürnberger sausage, a fairly coarse blend of pork flavoured with marjoram. It’s best served either grilled or pan-fried, and is an ideal tapas snack with beer. 2. Bierschinken, a smooth cold cut with cubes of pure muscle meat for more texture. It’s a popular choice in Germany! 3. Virginia ham, a signature and best-selling item at Pan Pacific Singapore. This ham is glazed with honey and known for its sweetness. Note: These handcrafted products are all available for takeaway at Pacific Marketplace, the gourmet grocer and café on Level One of Pan Pacific Singapore.
Tell us about some of the sausages you make.
Some of our signature varieties are bockwurst with paprika and nutmeg, pork bratwurst infused with lemon-roasted onions, smoked garlic sausages and Emmental cheese sausages.
What’s the key to making an excellent sausage?
Using fresh, lean meat seasoned with salt and spices. The sausages at Pan Pacific Singapore are filler-free, and made according to original recipes.
Where do you go to get a good steak here in Singapore?
Black Angus Steakhouse.
Chuck
If you’ve got a crowd to feed and you want something easy, making a big batch of stew or pot roast is often the way to go, and the chuck cut is perfect for this. This economical cut has a good amount of flavour and fat, but will be tough if not cooked right – so it’s best to go slow and low in the crockpot.
Brisket
Brisket is great on the grill as it has a decent layer of fat on it. If it’s done right – slowly and for a long, long time – it develops a real melt-in-the-mouth texture. Otherwise, it will turn out tough, as it’s taken from the lower portion of the cow and has a lot of connective tissue. This cut is also easy on the wallet, making it a great option for outdoor barbecue parties.
(rib section)
Also known as the entrecôte, the rib eye is popular for being a juicy and tender cut with a decent amount of fat marbling. It’s an excellent choice, with loads of great flavour.
short plate) (rib and
Often marinated and used for Korean barbecue, short ribs are best cooked over a long period of time to break down the connective tissues in the meat. Slow-cooking, braising and stewing are great ways to prepare the ribs and make them tender.
T-bone (short loin)
The T-bone is great if you’re really hungry, as it’s typically served as a big portion. The meat near the bone tends to cook more slowly than the rest of the steak – something to remember when grilling it at home.
Tenderloin Sirloin Round (near the middle of the sirloin)
Also known as filet mignon, the tenderloin has an extremely tender, almost buttery texture. Because of its low fat-to-meat ratio, this cut is best pan-fried or grilled and tends to cook faster than other steaks. Pile on the sauces and butter for greater flavour!
Also known as rump, this is not as tender as the loin cuts. However, it’s a pretty popular cut that’s served at many restaurants. Best cooked on the grill, sirloin can also be sautéed or pan-fried.
Flank
One of the toughest cuts of meat, the flank is often used in Asian and Mexican cuisine as finely sliced stir- fry or fajita beef. Braising and other moist cooking methods work best for this cut.
Shank
The shank is another great one for soups, stews and braises. Under long, low and slow heat, the dense muscle fibres break down and soften, giving you a tender and rich texture similar to that of pulled pork.
Cut from the animal’s hind leg, the round steak is lean and will be tough unless it’s prepared using a slow, moist-heat cooking method such as braising. The round is also often used to make beef jerky.