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Manzo con sugo di Barbabietole (Fillet of Beef)
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Ingredients:
2 - 3 lb beef rump steak
3 beetroots
Salt to taste
Preparation:
- Cut up three raw beetroots
put them into an earthen ware pot and cover them with water.
- Keep them in some warm place,
and allow them to ferment for five, six, or eight days according to the
season; the froth at the
top of the water will indicate the necessary fermentation.
- The take out the pieces of
beetroot, skim off all the froth, and into the fermented liquor put a good
piece of tender rump steak or fillet seasoned with some salt. Braize for four hours
and serve with your favourite side dishes.
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