Rindfleisch mit Senf geschmort


  • 1.5 kg beef roast (such as chuck or brisket), cut into chunks
  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 500 ml beef broth
  • 250 ml dry red wine
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Chopped fresh parsley for garnish (optional)


  1. Preheat the oven: Preheat your oven to 160°C (320°F).
  2. Brown the beef: In a large, oven-safe pot, heat the vegetable oil over medium-high heat. Brown the beef chunks on all sides until they develop a nice sear. Work in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.
  3. Sauté onions and garlic: In the same pot, add the chopped onions and sauté until they become translucent. Add the minced garlic and continue cooking for another minute.
  4. Add flour and mustard: Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes until the flour is lightly browned. Add both Dijon and whole grain mustards, stirring to incorporate them evenly.
  5. Deglaze the pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the mixture to simmer for a few minutes to reduce slightly.
  6. Combine beef, broth, and herbs: Return the browned beef to the pot. Pour in the beef broth, and add bay leaves and dried thyme. Season with salt and pepper to taste. Bring the mixture to a simmer.
  7. Braise in the oven: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the beef is fork-tender.
  8. Serve: Once done, remove the pot from the oven. Discard the bay leaves. Adjust the seasoning if needed. Serve the Rindfleisch mit Senf geschmort over mashed potatoes, noodles, or with crusty bread. Garnish with chopped fresh parsley if desired.

Enjoy your delicious German-style Braised Beef with Mustard!

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