1 and 1/2 kg of beef or pork cutlet
Coarse salt and green peppercorns to taste
1 cup of olive oil
2 bay leaves
2/3 cup of mustard
1/2 cup of vinegar
2 liters of water
2 small beets, whole
1 small cabbage, chopped into pieces
2 carrots, chopped into pieces
3 small onions, whole
3 medium-sized potatoes, chopped into pieces
1 and 1/2 kg of beef or pork cutlet
Coarse salt and green peppercorns to taste
1 cup of olive oil
2 bay leaves
2/3 cup of mustard
1/2 cup of vinegar
2 liters of water
2 small beets, whole
1 small cabbage, chopped into pieces
2 carrots, chopped into pieces
3 small onions, whole
3 medium-sized potatoes, chopped into pieces
Season the beef with salt, olive oil, bay leaves, and ground peppercorns
Spread the mustard and drizzle with vinegar
Cover with plastic wrap and let marinate for a day in the refrigerator
Place the beef in a Dutch oven and cover with water
Cook over low heat until the beef is tender
If needed, add hot water
For another part, cook the beets
Drain
Put the remaining vegetables in the Dutch oven
Add the cabbage and carrot
Wait 15 minutes and then add the onion
Wait another 10 minutes and then add the potato
Once everything is tender, incorporate the beets and let it warm up well.
