Chefs Eduard Frauneder and Wolfgang Ban of Michelin-starred Seasonal Restaurant & Weinbar
and the beloved Austrian tavern Edi & the Wolf
, both in New York City, serve this dish alongside Kaiserschmarren, a favorite Austrian dessert of light, caramelized pancakes. The chefs love using Ceylon cinnamon because it's one of the oldest known spices, and has been used in Viennese cooking for over 300 years. Frauneder also suggests refrigerating this stew and using it later as a jam.
Printed from Oprah.com on Monday, December 9, 2013
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