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Bamberger Rindfleisch

When published this recipe for beef with wheat beer, the most read Czech food blogger reminded me about an idea that had been going around my mind for quite some time, to try to make something like Beef Bourguignon, but with beer instead of wine.

Unlike the above linked recipe, I hadn't thought of using wheat beer, but a dark smoked one (hence the name, because I am that creative, yeah) and I must say it was better than lovely.

This is an easy recipe, great for a weekend. It doesn't need too much time to prepare and once you put the thing in the oven you can leave it alone until it's almost ready.

It's better for it to use a cheap cut of beef, it will roast for a couple of hours, so it should be really tender and, also, the fattier the meat, the tastier the sauce will be.

One of the ingredients is celeriac, which is a common root vegetable here, but I don't know how easy it can be to get in other countries. If you can't find it or can't be arsed with looking for it, you can use another root vegetable or more carrot.

So, take your notepad and a pen, here it goes.
Bamberger Rindfleisch (serves several)

1kg beef, cut in pieces like for a stew or a guláš
50g of bacon, diced
1 medium sized onion, coarsely chopped
2 garlic cloves, coarsely chopped
2-3 smallish carrots, diced
100g (approx.) celeriac, diced
1/2l dark smoked beer
1/3 cup tomato puree
Soy sauce (only a few drops), salt, pepper
Sage, rosemary, thyme, bay leaves
Cooking oil
A bottle of a not too strong, not too intense beer to sip while preparing everything.

In a roasting pan that can be covered or a pot that can go into the oven heat some oil. Lightly coat the beef with the flour and toss it in the hot oil. Don't put it all at once, do it a few pieces at a time. When they get brown on all sides take them out and keep them apart.

Once done with the beef, put the veggies, bacon and herbs, add a dash of the beer to scrape what is left on the bottom of the pan/pot and mix. Let it cook until the onion starts getting a bit of colour and put back the beef. Mix some more and add the beer, soy sauce and tomato. Let it boil for about a minute, cover it and put it into an oven preheated at 170ºC. Roast it for two, two and a half hours, or until the meat is really tender. And that's it.
We ate it with a pumpkin puree that I finished with nutmeg and sour cream. It was some really über-awesome grub, I swear.

Na Zdraví! a Dobrou Chuť!


  1. I've been called many things, names that would make any decent grandmother scream in disgust, but never, ever have I been called magnificent bastard! And bly me if I don't love it! :)

    Hope the beef comes out fine on Sunday.

  2. PF -- celeriac is reasonably easy to get in the UK, sometimes marketed as "the ugly one" (seriously!).


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