Rating: 3.53 / 5.00 (19 Votes)

Total time: 5 min

Servings: 4.0 (servings)


Side dish (per person):


You will probably have to order the cured beef a few days in advance, because hardly any butcher has it in stock. Cut it into three pieces and put it into boiling water, together with two peeled and clove-spiked onions and bay leaves. Cook gently over low heat until the meat is cooked in about an hour.

Rinse the beet, soften it with water and a small dash of vinegar in it also for about an hour, put on the potatoes as cooked, peeled potatoes.

Dice the remaining two onions very finely and soften them in a little bit of lard until they are soft. Cut the cooked meat and one of the cooked beet (without peel) into small pieces and put them through the coarse wheel of the meat grinder. If you don’t have a meat grinder, “shred” the meat as finely as possible with a kitchen knife and fork, shave the beet into very thin slices on a vegetable slicer, cut them into very fine strips and then chop them as small as possible.

Peel and mash the potatoes, then add the meat and the beet, stir everything together thoroughly, season with salt, pepper and a little vinegar if necessary. Add a little beef broth to “adjust” the firmness of the mixture, so that the lamb chow is nice and smooth. To sip

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