Last Recipes



Number of persons

500 g of beef

1 onion

20 g margarine

500 g beetroot

2 tablespoons red wine vinegar

250 g tomato

200 g white cabbage

125 g carrot

125 g celery

125 g fine sausage




Parsley (fennel or laurel)

12.5 cl fresh cream

Total Time: 3 hrs
Preparation: 30 min
Cooking time : 2h30
Place the whole meat in 1.1/2 litres of boiling salted water and leave to cook for 70 minutes.
Remove the meat and cut it into pieces.
Cut the onions into quarters and brown them in margarine.
Then add the chopped beetroot, simmer a little and moisten with vinegar.
Season with salt and pepper and add a pinch of sugar.
Mix the peeled and chopped tomatoes with the preparation.
Moisten with the stock and cook in the oven for 50 minutes.
Pour in the remaining liquid and add the cabbage cut into strips, peeled carrots cut into sticks, celery, pieces of meat, sliced sausage, parsley and bay leaf (or fennel).
Continue cooking in the oven for 25 minutes.
Remove the bay leaf.
Serve the preparation in a dish, sprinkle with chopped parsley.
Serve the sauce separately.

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