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Old Viennese Beef and Tomato Cabbage Stew | Tenderly Braised
(0)
135 min
Masterpiece
Gurkerl Küche
Traditioneller Altwiener Eintopfklassiker neu interpretiert: Zartes Rindfleisch und feines Weißkraut schmoren langsam in aromatischer Paradeissauce mit Kümmel und Erdäpfeln. Wärmende Hausmannskost für den goldenen Herbst.
Ingredients
Preparation method
Preparation
Pat the beef dry and cut it into roughly 3–4 cm goulash cubes. Season with fine salt and ground black pepper. Remove the core from the white cabbage and cut the cabbage into finger-thick strips.
Peel the potatoes and cut them into approx. 2 cm cubes. Finely chop the onions and garlic cloves.
Searing & braising
Heat the clarified butter in a large, heavy stewing pot. Sear the meat in batches over high heat on all sides until well browned. Remove and set aside on a plate.
Chef's tip
Tomato cabbage benefits greatly from the delicate balance of apple cider vinegar and a pinch of granulated sugar – the acidity wonderfully highlights the natural sweetness of the braised white cabbage and tomatoes.
Like many traditional Austrian stews, this beef stew tastes almost better reheated the next day, once the flavours of caraway and tomatoes have fully melded.
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