German Beef Recipes

German cooking is hearty and warming, balancing rich roasted and braised meats with the sharp lift of vinegar, mustard and pickles. When German cooks work with beef, they reach for caraway, mustard, vinegar, onions, juniper and cured pork, and the techniques that come up most across these recipes are simmering, braising, searing and boiling.

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 onion, red wine vinegar, dry red wine, bay leaves, black peppercorns and tomato paste. The dishes here span german classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.