Ingredients (4 portions): 1,6 kg of beef with a shoulder, 20 a dag of smoked bacon, 1/2 glasses of white wine, 2 garlic cloves, po 2 sprigs of rosemary, sage and marjoram, salt, 1 a teaspoon of peppercorns, 2 large pores, 1 kg of Italian cabbage, 80 a dag of carrots, 1 baguette, 2 spoons of butter, 1 a bunch of parsley.
PREPARATION: Bring to a boil in a large pot 2 liters of water, put in the washed beef and smoked bacon. Bring to a boil, removing the foam formed on the surface of the brew (put the meat directly into the boiling water, so that the juices do not flow out of it). Pour in the wine, bring the whole thing to a boil again. Peel the garlic, divide into quarters. Put it in the meat with the sprigs of herbs, salt and peppercorns, cook over low heat, covered 2 i 1/2 hours. Clean vegetables thoroughly, wash (peel the carrot). Divide into large pieces, put into the meat about an hour before the end of cooking. Take the beef and bacon out of the stock. Cut the meat into thick slices, diced bacon. Drain the vegetables in a strainer, season the broth.
So prepared beef in vegetables, is a dish of French cuisine. It is usually prepared the day before administration. First, a hot broth is served with croutons browned in butter (or baked with cheese), then slices of meat with vegetables and various toppings. In addition to chopped parsley, coarse salt should be given, pepper, cornice, horseradish, mustard, mixed pickles and currant jelly.
