REISFLEISCH - A DEFINITION

Reisfleisch is a speciality of Austro-Hungarian Cuisine, probably of hungarian or serbian providence. Main ingrediants are (surprise:) Rice and Pork meat. Also: onions, garlic, tomatoe concentreate, paprika (powder), salt, pepper, majoranm, cumin, etc etc.

In Hungary the dish is called Rizseshús, in Serbia it is known as Djuveč. But only in Vienna is Reisfleisch real Reisfleisch, and here also only in special hidden places, that we find out for you! And we describe the full variety Reisfleisch will be flavoured, from sticky to crunchy, from mild to spicy and so on.

Thursday, November 4, 2010

HOW TO


Check out this video from Immervoll and Pöschl on how to prepare Reisfleisch: http://www.vienna-podcast.at/topic/rezept-reisfleisch/

Actually Immervoll has left the restaurant leaving Pöschl alone with the Reisfleisch. And with the new Name of the Restaurant: "Pöschl".

I tasted the Reisfleisch last week and, yes, quite good: tasty and traditionally served with Blattsalat; The rice was just right only the meat was a bit too dry. Qute: 85 out of 100 "Poidl" points!

Or try out yourself:

Gasthaus Pöschl (vormals Immervoll)

1010 Wien, Weihburggasse 17
Telefon: 01/513 52 88

Täglich 12–24, warme Küche 12–22.45.
Schanigarten für 40 Personen.

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REAL VIENNESE REISFLEISCH

Junior Co-taster and Reisfleisch Specialist Selina at work. Not in the picture, Martin -Senior Reisfleisch Expert who rated this Reisfleisch:
3 out of 5, Rice too soft, Parmesan bad idea, consitency good, Selina liked it.
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