800 g of beef brisket
3 onions
1 carrot
1 celery stalk
2 slices of whole wheat bread
150 g of crispy pork cracklings
2 cups of beef broth
1 sprig of rosemary
1/4 cup of sour cream
4 potatoes
Wheat flour for dusting
Salt and black pepper to taste
Oil
800 g of beef brisket
3 onions
1 carrot
1 celery stalk
2 slices of whole wheat bread
150 g of crispy pork cracklings
2 cups of beef broth
1 sprig of rosemary
1/4 cup of sour cream
4 potatoes
Wheat flour for dusting
Salt and black pepper to taste
Oil
Cut the beef into thick slices
Season as desired, coat with wheat flour, and fry in oil. Reserve
For a portion, cut the onions, carrot, and celery into thin strips. Reserve
Also cut the bread into small cubes. Reserve
In a large terra cotta pot or Dutch oven, arrange the crispy pork cracklings
Top with 1 piece of fried beef and 1 cup of sautéed vegetables
Repeat this process one more time
Add the beef broth to the pot, bring to a simmer, and transfer to the preheated oven
Bake for 2 hours
With 15 minutes left, add the sour cream
Serve with boiled potatoes.
