1 1/2 kg of pork (beef or pork cutlet) or beef, salt to taste, coarsely ground green peppercorns, 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, 1 small cabbage, 2 small carrots, 3 small onions, 3 small potatoes
1 1/2 kg of pork (beef or pork cutlet) or beef, salt to taste, coarsely ground green peppercorns, 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, 1 small cabbage, 2 small carrots, 3 small onions, 3 small potatoes
Season the meat with salt, olive oil, bay leaves, and ground peppercorns
Spread the mustard and drizzle with vinegar
Cover with plastic wrap and marinate in the refrigerator for a day
Put the meat in a pot and cover with water
Cook over low heat until the meat is tender
If necessary, add hot water
Partially cook the beets
Drain and reserve
When the meat starts to get tender, put it in the pot with the remaining vegetables
First combine the cabbage and carrots, wait 15 minutes and then add the onion
Wait another 10 minutes and add the potato
When everything is tender, incorporate the beet and let it warm up well.
