|500 g||beef (e.g., sirloin, tenderloin)|
|200 g||pork belly|
|400 g||beets (pre-cooked)|
|100 g||celery root|
|500 ml||beet juice|
|5 tbsp||red wine vinegar|
|sour cream for serving (optional)|
|vegetable oil for frying|
A Cru Bourgeois or a similar cuvee can be found anywhere. Beetroot and celery pair extremely well with red wine. However, be careful with the chili, as too much may conflict with the tannins.
Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.
In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 - 30 min.
In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 - 7 min. until tender.
Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 - 15 min.