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Ingredients
- 1.5 kg piece chuck steak
- 1.5 kg fresh beetroot, finely grated
- 500 g red cabbage, finely chopped
- 500 g carrots, grated
- 3 onions, finely chopped
- 1–2 cloves garlic, crushed
- 2 tablespoons tomato paste
- 3 tablespoons soft brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon lemon juice
- 6 potatoes, diced and boiled, to serve
Method
1. Place the meat in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 1 hour. Skim any scum from the surface and turn the meat every 15 minutes.
2. Add the beetroot, cabbage, carrot, onion and garlic, and simmer for 1 hour.
3. Add the tomato paste, sugar, cider vinegar and lemon juice, and season to taste with plenty of salt and freshly ground black pepper. Simmer for 30 minutes, or until the meat is tender.
4. Remove the meat and break up into chunks, then return to the pan. Serve over hot boiled potatoes.
