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Tyrolean Beef and Cabbage Stew | Hearty Mountain Stew
(0)
120 min
Masterpiece
Gurkerl Küche
Ein echter Tiroler Hüttenklassiker aus einem Topf: Zart geschmortes Rindfleisch trifft auf feines Weißkraut, speckige Erdäpfel und aromatischen Kümmel. Herzhaft, wärmend und herrlich unkompliziert gekocht.
Ingredients
Preparation method
Preparation
Pat the goulash beef dry and cut into approx. 3 cm bite-sized cubes. Peel and finely chop the onions. Peel and finely slice or chop the garlic.
Remove the core from the white cabbage and cut it into finger-wide strips or bite-sized pieces. Peel the potatoes and cut into approx. 2 cm cubes.
Searing & Braising
Heat the clarified butter in a large, heavy casserole or Dutch oven. Sear the beef in batches over high heat until well browned on all sides and roasted aromas develop. Remove from the pot and set aside briefly.
Chef's tip
The Tyrolean cabbage stew tastes almost better warmed up the next day, as the flavours of caraway, cabbage, and beef have infused perfectly by then.
A fresh, crusty farmhouse bread or a crispy bread roll goes wonderfully with this for dipping into the savoury sauce.
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