Stewed Kohlrabi with Beef
6 servings
90 minutes
Braised kohlrabi with beef is a classic dish of German cuisine that combines the tenderness of meat with the rich, slightly sweet flavor of kohlrabi. Historically, kohlrabi was widely used in Germany due to its availability and nutritional properties. Beef braised in aromatic broth with bay leaves becomes tender, while the vegetables gain depth of flavor. The onion-carrot sauté with tomato paste adds a slight tang and richness to the dish. Fresh black pepper and parsley finish off the taste, highlighting traditional German spice notes. This dish is perfect for cold weather, warming with its cozy texture and rich flavors. It can be served as a standalone dish or with bread, creating a hearty and homely meal that conveys authentic German culinary traditions.
1
Cut the beef into small cubes and boil on high heat for 20 minutes. Skim off the foam and add salt to the broth along with a bay leaf. Simmer for another 20 minutes.
- Beef: 1 piece
- Bay leaf: 1 piece
- Coarse salt: to taste
2
Peel one large kohlrabi and cut it into cubes. Add the kohlrabi to the beef. Cook for 30 minutes.
- Kohlrabi: 500 g
3
Clean the onion and carrot. Cut the onion into cubes, grate the carrot on a coarse grater. Fry in vegetable oil with tomato paste. Add to the beef and kohlrabi.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 1 tablespoon
- Tomato paste: 3 tablespoons
4
Add ground black pepper and finely chopped parsley 5 minutes before it's done.
- Ground allspice: pinch
- Parsley: 50 g
