Brisket with Dill Sauce and Fried Kohlrabi
Cut the kohlrabi and the onion into even slices. Cut then the shallots and the dill finely.
Sauté the kohlrabi in a butter-oil mixture first on high heat and then reduce heat. Add the onion slices after 10 minutes and stir regularly until the kohlrabi is a little soft and colored.
While the kohlrabi is frying, salt the brisket and fry in oil on both sides. Then place in the oven at 150°C. In the same pan, add some butter and fry the chopped shallots. Then pour in the cream. Add the chopped dill and simmer at shallow heat. After a few minutes, pour the sauce over the brisket in the oven and cook until done.
If you can tolerate a little carbohydrate, feel free to replace the side dish with fried potatoes or spaetzle.
This dish finds perfect harmony with this refreshing and profound Pinot Noir from Patagonia.