Ingredient list

Becherovka is a traditional Czech herbal liqueur produced in Karlovy Vary since 1807. It is made according to a secret recipe containing over twenty herbs and spices, with the exact composition known only to a very small number of people. It has a characteristic bittersweet flavour with prominent notes of cinnamon and cloves, and comes in its iconic dark green bottle. In the kitchen it is used as an aromatic ingredient in marinades, sauces, desserts and baked goods, it pairs wonderfully with apples, chocolate or game. It is also popular in cocktails. the best known is the Beton, made with Becherovka and tonic water.

Beef is one of the most widely used and versatile ingredients in kitchens around the world. It comes from domestic cattle and encompasses a broad range of cuts with varying textures, fat content and cooking methods, from lean tenderloin and sirloin to richly marbled rib-eye and collagen-packed shank. It is an excellent source of protein, iron, zinc and B vitamins. Beef suits grilling, braising, roasting, boiling and even raw preparations such as steak tartare or carpaccio. Each cut has its ideal cooking method, and choosing the right one is the key to a successful dish. From everyday family meals to fine dining, beef remains a cornerstone of global cuisine.

Beef brisket is a large pectoral muscle from the front of the cow. As one of the hardest-working muscles, it contains significant connective tissue that transforms into collagen during long, slow cooking, making the meat incredibly juicy and tender. It is the cornerstone of American barbecue and Texas-style smoked meat, but is also traditional in Central European cuisine as a base for beef soup. Brisket is excellent for slow smoking, braising, boiling, and slow cooker preparations. Cooking time typically ranges from five to twelve hours. In Jewish cuisine, it is used to make pastrami and corned beef. Brisket is a source of protein, iron, zinc, and B vitamins.

Beef belly, often referred to as brisket in barbecue contexts, is a fatty and juicy cut from the abdominal area of cattle. It features alternating layers of meat and fat, which make it wonderfully moist and flavorful after cooking. It is most commonly prepared by slow braising, smoking, or boiling. Thanks to its rich fat content, it is the cornerstone of American BBQ-style brisket, where hours of smoking result in melt-in-your-mouth tenderness. It is also used in broths and soups to enrich their depth of flavor. In some cuisines, thinly sliced and marinated cuts are quickly pan-fried or grilled.

Beef broth is a cooking liquid made by slowly simmering beef bones, meat and root vegetables. It serves as a base for soups, sauces, risottos and braised dishes. Quality homemade broth has a golden colour and clean flavour. Cooking takes three to six hours, with longer times extracting more collagen and producing a richer body. Compared to commercial stock cubes, homemade broth contains less sodium and no artificial additives. It keeps in the refrigerator for up to five days or can be frozen for several months.

Beef cheeks are the facial muscles of the animal, a cut renowned for its extraordinary tenderness when cooked slowly. They have a high collagen and connective tissue content, which transforms during long braising into silky gelatin, making the meat melt-in-the-mouth soft. The flavour is exceptionally rich and deep. Beef cheeks are a staple of French and Spanish cuisine and have gained growing popularity in modern fine dining worldwide. They pair wonderfully with red wine, dark beer or a robust stock-based braise. Once considered an overlooked offcut, they are now celebrated as a true delicacy by chefs and food lovers alike.

Beef forequarter refers to cuts of meat from the front portion of beef cattle, encompassing the shoulder (chuck), neck and brisket areas. This meat has more connective tissue and marbling than hindquarter cuts, which breaks down during slow cooking to create rich, flavourful and succulent dishes. In Central European cuisine, forequarter beef is essential for preparing goulash, braised meats, soups and hearty stocks. Slow cooking transforms the tougher meat into tender, delicious results.

Beef hindquarter refers to cuts of meat from the rear portion of beef cattle, encompassing the round, rump and sirloin areas. It is lean, high-quality meat with a fine texture and robust beef flavour. In Central European cuisine, hindquarter cuts are among the most popular, suitable for preparing classic roasts, steaks, goulash and braised dishes. Meat from the hindquarter is generally more tender and less marbled than forequarter cuts, making it well suited for both quick and slow cooking methods.

Beef oxtail is a cut of meat taken from the tail of cattle. It is a fatty, collagen-rich cut that is best suited for slow cooking and braising. During prolonged cooking, the collagen breaks down into gelatin, giving dishes a rich, full-bodied flavor and silky texture. Oxtail is traditionally used for making hearty broths, soups, and stews such as oxtail ragù. Once cooked, the meat falls easily off the bone and is wonderfully tender and juicy. It is also a staple ingredient in Asian and Caribbean cuisines, where slow-cooked oxtail dishes are especially popular.

Beef roštěná, known in English as ribeye or striploin, is a premium cut taken from the back of cattle along the spine. It is prized for its tenderness, fine texture, and bold beefy flavor. It is ideal for quick preparation in a pan, on the grill, or roasted in the oven. When properly cooked, the meat should be pink and juicy inside. It forms the basis of classic beef steaks such as entrecôte and rib-eye. The natural fat marbling throughout the cut ensures a fragrant and flavorful result. It is also excellent in warm sandwiches or meat-based salads.