Posted On: 2016-07-11 08:08:08
Olive oil
2 onions, finely sliced
3 large beetroot, washed, peeled & shredded or diced roughly
Half a small Savoy cabbage, finely sliced
2 bay leaves
A few sprigs of rosemary
600 grams beef brisket, shin or cheek, chopped into smallish pieces
2 tomatoes, roughly chopped
2 litres beef or vegetable stock
Salt and pepper
100 grams sour cream

In a large saucepan over a moderate heat, add a glug of oil, let it heat up a little.
Add the sliced onion, beetroot, cabbage, bay leaves & rosemary. 
Let everything sweat down for 5-6 minutes until the beetroot & onion are soft. 
Follow with the beef, chopped tomatoes & stock.
Season well & bring everything up to a steady boil.
Once it is bubbling away, bring it down to a low heat. 
Cover with a lid & let it simmer for at least an hour, 
until the meat is tender & falling apart.
Taste & adjust the seasoning with salt & pepper, then serve up in warmed bowls with a generous dollop of sour cream.

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