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Old Viennese Hafnerfleisch | Tender Braised Beef Stew
(0)
125 min
Masterpiece
Gurkerl Küche
Zartes Rindfleisch, saftige Erdäpfel und buntes Wurzelgemüse, langsam und schonend im geschlossenen Schmortopf im Backrohr gegart – ein traditionsreicher Altwiener Eintopfklassiker für kalte Tage.
Ingredients
Preparation method
Preparation
Preheat the oven to 160 °C top/bottom heat. Pat the stewing beef dry and cut into bite-sized cubes, if necessary. Season with a little salt and pepper. Peel and finely chop the onions and garlic.
Peel the potatoes, carrots, and celeriac and cut into approx. 2 cm cubes. Wash the leek thoroughly, slice in half lengthwise, and cut into rings.
Searing & Building the Base
Heat the clarified butter in a heavy, ovenproof Dutch oven. Sear the meat in batches all around until nicely browned, then remove briefly.
Chef's tip
Traditionally, Hafnerfleisch used to be cooked in the oven in a clay pot sealed airtight with a dough rim – today, a tight-fitting cast-iron Dutch oven achieves the same wonderfully juicy braised result.
Like almost all classic Viennese braised dishes, Hafnerfleisch tastes even more aromatic when reheated the next day, as the delicate flavors infuse perfectly overnight.
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