Sander-Steffen

Steffen Sander

Biography

Born and raised in Germany, Steffen moved to Taiwan at an early age where he learned to enjoy and appreciate food. At the age of 17 he began a three-year apprenticeship at a traditional family owned Black Forest Hotel in Germany. Following that he moved back to his hometown of Berlin to work as a commis de cuisine for two years before he decided to further his experience at the Hyatt Regency Crystal City in Virginia in 2007. In 2009 Steffen joined the crew of the Seabourn Spirit sailing the Mediterranean and circumnavigating South... READ MORE

Born and raised in Germany, Steffen moved to Taiwan at an early age where he learned to enjoy and appreciate food. At the age of 17 he began a three-year apprenticeship at a traditional family owned Black Forest Hotel in Germany. Following that he moved back to his hometown of Berlin to work as a commis de cuisine for two years before he decided to further his experience at the Hyatt Regency Crystal City in Virginia in 2007. In 2009 Steffen joined the crew of the Seabourn Spirit sailing the Mediterranean and circumnavigating South America experiencing the cuisines of the different countries first hand. This led him to move to New York City in 2010 to help open Heartbreak Restaurant as Chef de Cuisine. In the following years he helmed the Kitchen at restaurants such as Boukies, Wallse and Hudson Clearwater before he became the Executive Chef at Gran Morsi in 2018.

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What is your favorite NYC restaurant? And what is your go-to dish? Favorite Restaurant: Xi’an Famous Food Go to Dish: Stewed Pork Burger, Spicy Cumin Lamb Noodles

What is your ultimate meal? Slow braised beef cheeks, potato puree, root vegetables

What three things are always in your pantry? Mustard, Extra Virgin Olive Oil, Sea Salt

If you weren't a chef, what would you be? Professional Traveler

If you could cook with anyone, who would that be? Massimo Bottura

Pulled Lamb Sandwich with Mint Yogurt

Ingredients:

 For Lamb
1 bone in lamb shoulder 8-10lbs
Salt
2 Carrots diced ,
1 Spanish onion diced,
1 small celeriac diced,
5 garlic cloves,
½ cup tomato paste,
1 quart red wine
2 quarts vegetable stock,
2 sprig rosemary,
5 sprig thyme,
2 bay leaves
2 sprig oregano
1 cinnamon stick,
3 pieces allspice
10 pieces peppercorns.

For Mint yogurt
2 cups thick greek yogurt
10 mint leaves
3tbsp extra virgin olive oil
2tsp raz al hanout spice (marrocan spice mix)
Salt and pepper to taste
Small pocket Pitas

Directions:

First season the lamb with salt and roast it to give it a nice color and some extra flavor all around. Then take it out of the roasting pan, add the diced vegetables to that pan and roast them as well, but be careful not to burn the vegetables. 

When they have a nice color add the garlic, the spices and the tomato paste and caramelize a little with the vegetables. Deglaze everything with the red wine afterwards and reduce 2/3rds of it. Now add the vegetable stock, bring mix to a boil and place the lamb shoulder and all the herbs in the braising liquid. Cover the pan with aluminum foil or a lid and put in the oven for about 4 hours at 325 F. The lamb shoulder is done when you can easily pull it off the bone. 

Now remove the lamb from the pan and strain and reduce the braising liquid to make a sauce out of it. Pull the lamb into small pieces and mix with the sauce. To make the Mint yogurt add Yogurt, Mint, Olive Oil, Raz al Hanout, Salt and Pepper into a blender and mix until smooth.

To serve, stuff the pulled lamb into the small pocket pitas and serve the mint yogurt on the side.