Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

The book to the Beefer

TheBeefer has pretty much changed the way we grill today. Almost every professional kitchen has at least one copy of the small, 800-degree metal box. The infrared burner is the perfect tool for achieving a crispy, crunchy Maillard reaction.But the Beefer is more than a mere meat finisher. A book just published shows what else you can do with the little box.

Chefs such as Björn Freitag, Tim Mälzer, Stefan Marquard, Ludwig Maurer and Veronique Witzigmann have long since recognized the advantages of the Beefer and are each represented in the book with a personal Beefer recipe. A total of sixty recipes, developed specifically for 800-degree top heat, demonstrate the many uses of Beefers.

Recipes for the Beefer

U.S. flank steak with radish ginger topping, T-bone steak with saltine butter and wax bean salad, U.S. boiled beef with apple celery salad, pork tenderloin with caramelized grape chorizo thyme salsa, wild boar T-bone with beet salad Asia style or Ibérico Secreto Bellota with herb aioli on baguette and wild herb salad are just a few of the many meat recipes included in the book.


Beefer is more than just a meat processor. It also gives fish, seafood, vegetables and even desserts that special kick: bacon-wrapped scallops on lentil salad with avocado and mango, tuna steak with blueberry-blood orange chutney, rustic tarte flambée, watermelon with currant seed oil and vanilla ice cream or crème brûlée give an idea of how versatile the use of the beef cooker is.

The book tells the whole story behind the development of the beefer – from the idea to its own production. In this interview, the three inventors tell us how the Beefer has turned their lives upside down. In addition, there are numerous tips and tricks as well as a detailed description of the functions of the Befefer.

A separate chapter is devoted to the scientific aspects surrounding the topic of 800 degrees: “What happens in the Maillard reaction?”, “What happens when the fat in the meat melts off?” or “Salt before or after?” are just some of the questions that the scientist and passionate amateur chef Professor Thomas A. Vilgis answers in a separate chapter.

The book, of course, is aimed squarely at the market of beefer customers. And quite rightly so. An extensive collection of recipes, relevant tips & tricks, and interesting background on the infrared burner actually make this work indispensable. By the way, also for all those who are still before the purchase decision.

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