tag:blogger.com,1999:blog-4406252458975415348.post2184554572819696720..comments2022-11-09T06:57:27.904-08:00Comments on Eating Every Day: Tri-tipCharles Sherehttp://www.blogger.com/profile/10480432901356490235noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4406252458975415348.post-52097180241897008302011-07-03T01:42:20.766-07:002011-07-03T01:42:20.766-07:00In this part of Germany and mostwheres farther Sou...In this part of Germany and mostwheres farther South, this cut is called the <i>Tafelspitz</i> and while I prefer a good grilling, the best local preparation is boiled and thinly sliced alongside Frankfurter Grüne Sauce (<i>Griesoß</i> in Hessisch), based on at least seven herbs (typically selected from borage, sorrel, dill, chives, watercress, pimpernel, parsley, lemon balm, chervil).Daniel Wolfhttps://www.blogger.com/profile/09093101325234464791noreply@blogger.com