Two ingredients, some spices and patience: your Shpondra casserole for the weekend

You don't need more than 2 ingredients for Ayala Jenny's casserole recipe - just a piece of pounded and kohlrabi.

What is needed is patience.

The long cooking brings out wonderful flavors from them, which blend together perfectly.

There is now a great kohlrabi in the markets, want to try it

Voila system!

Food

10/20/2020

Tuesday, October 20, 2020, 08:10

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share by email

• Share in general

• Comments

  Comments

Chunks of Pondera with kolorbi, which were cooked slowly without liquids, but only in their own juices (Photo: Walla! system, Ayala Jenny)

Those who have not yet tried roasting kohlrabi or adding it to stews do not know what they are missing.

Before the Corona period, I asked to document mothers in their kitchens, each one with her flagship recipe.

Fortunately, one of those I got to know is Alice Cohen - a beautiful and incredibly sweet woman, who was not satisfied with one recipe and sat me down at her kitchen table, as she pulled out steaming pots and let me taste more and more flavors.

One of them was a meat pot of pieces of pounda (asado) with kohlrabi, which were slowly cooked without liquid, but only in their own juices.

The taste of the kohlrabi in the long cooking yielded a sweet and delicious taste that went well with the soft and juicy piece of spondra.

There is now a great kohlrabi in the markets, want to try it.

Shpondra (asado) and kohlrabi stew

Recipe by: Ayala Jenny, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• Four hours total

• piece of cake

• 5 diners

• fleshy

• meat

• vegetables

• Casserole dishes

• Shabbat recipes

• kosher

The kohlrabi gets a sweet taste that goes well with the soft and juicy piece of shpondera (photo: Ayala Jenny)

Ingredients

• • 1.500 kg gasado cut into 5x5 cm chunks

  • ⅓ cup olive oil

  • 5-4 kohlrabi cut into quarters

  • 1 head of garlic

  • 1 tablespoon of fresh thyme leaves (or half a tablespoon of dried thyme leaves)

  • Salt

  • black pepper

  • 1-2 bay leaves

  • 5 whole peppercorns

• For the conversion table click here >

Preparation

How do you make a soupndara (asado) and kohlrabi stew?

• 1 Heat the oven to 200 degrees.

• 2 Heat over medium-high heat, a heavy pot that is suitable for putting in the oven.

  Pour the olive oil and when it is hot, put in the pieces of meat.

  Sear the pieces well until nicely browned on all sides.

• 3 Add the kohlrabi quarters on top of the charred pieces, place the head of garlic in the center and season.

• 4 Close the pot tightly with baking paper and on top of two sheets of aluminum foil for complete sealing.

  Close with a lid and put in the hot oven for 45 minutes.

• 5 Lower the oven heat to 160 degrees and continue roasting at low heat for about 3 hours, until the meat is very soft.

  Patience pays.

  Cook soft asado and kohlrabi (photo: Walla! system, Ayala Jenny)

More meat recipes

• Roasted kohlrabi with Caesar dressing

• From kohlrabi meat filling

• Chowder with pieces of Shpondra

• Asado in the oven easily

• Sirloin with pumpkin and honey

• Veal neck stew with eggplant and chickpeas

• Zucchini boats stuffed with meat

• Beets stuffed with minced meat

• Prasa meatballs

• Eggplant slices with meat in tomato sauce

• Potato and bolognese pastry

• Chopped liver with eggplant

• Kebab and roasted vegetables

• Cicetti's Vitello Tonto

• Food

• recipes

• Latest recipes

Tags

• Asado

• meat

• Shpondre

• kohlrabi

• cauldron

• recipe