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Beinfleisch mit Meerrettich

Serves 4 to 6 Entree meat

Beinfleisch mit Meerrettich

Beinfleisch mit Meerrettich captures the heart of Bavarian home cooking. This dish is a staple in many German households, particularly favored during the colder months when a hearty meal is most appreciated. Traditionally, it is prepared with care, using butter or clarified butter to enrich the beef shank, and seasoned with a practiced hand that measures salt by intuition rather than precision. The recipe reflects the way families have enjoyed it for generations, unpretentious and inviting.

The flavor of this dish is robust and comforting, with tender beef shank yielding easily to the fork. The vegetables—carrots, celery root, and onion—lend a subtle sweetness, while the bay leaf infuses a gentle earthiness. The freshly grated horseradish adds a sharp kick, balancing the rich and savory notes. Each bite is a celebration of simple ingredients treated with respect, embodying the essence of a German kitchen without apology for a second helping.

Ingredients

  • 1.5 kgbeef shank
  • 2carrots
  • 1celery root piece
  • 1onion — studded with cloves
  • 1bay leaf
  • horseradishfreshly grated, to serve
  • to tastefine sea salt

Method

  1. Begin by seasoning the 1.5 kg beef shank generously with fine sea salt. Allow it to sit for at least 30 minutes to let the salt penetrate the meat, enhancing its flavor and tenderness.
  2. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of clarified butter. Once the butter is hot and shimmering, brown the beef shank in batches. Ensure each piece is well-browned on all sides, developing a deep, rich color. This step adds depth to the dish's flavor.
  3. While the beef is browning, peel and roughly chop 2 carrots, 1 piece of celery root, and 1 onion. These aromatics will provide a flavorful base for the braise.
  4. Once all the beef is browned, remove it from the pot and set aside. Add the chopped vegetables to the same pot, stirring them in the remaining fat. Cook until the onion becomes translucent and the vegetables start to caramelize, releasing their natural sweetness.
  5. Return the browned beef to the pot, nestling it among the vegetables. Add enough water to just cover the meat and vegetables, and include 1 bay leaf for additional aroma. Bring the mixture to a gentle simmer.
  6. Cover the pot with a lid and reduce the heat to low. Allow the beef to braise slowly, checking occasionally. The meat is done when it is fork-tender and easily pulls apart, which indicates it has absorbed the flavors of the broth and vegetables.
  7. Once the beef is tender, skim off any excess fat from the surface of the broth. Taste the broth and adjust the seasoning with more fine sea salt if necessary.
  8. Serve the Beinfleisch with freshly grated horseradish on the side, allowing each person to add it to their taste. Accompany the dish with potatoes, Spätzle, or fresh bread to soak up the flavorful broth.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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