Czech Beef Recipes

Czech cuisine — Svíčková, goulash, koláče — hearty Bohemian cooking with bread dumplings and Pilsner — brings its own distinctive techniques and seasonings to every ingredient it touches. When Czech cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, braising, caramelising and searing.

A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with fine sea salt, bay leaves, tomato paste, onion, white wine vinegar and garlic. The dishes here span czech classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.