- 700g piece of bacon
- 1 big parsnip
- Few red cabbage leaves
- 2 onions
- 1 big yellow and 1 big red beetroot
- Salt, pepper
- Olive oil
- Few tablespoons grainy mustard
- Few tablespoons butter
- 400ml beef broth
- 400ml red wine
- Your favourite herbs
1. Mix 1 litre of water together with 100g of salt, herbs and spices (i.e. garlic, cardamom, bay leaf, aromatic pepper, nutmeg, etc). Bring it to a boil, then allow to cool. Dip the bacon into this mixture and leave overnight. Drain the meat and coat in a spice and herb mixture (garlic and onion powder, mustard grains and caraway) and place on a wooden plate on a pre-heated ceramic grill at 100-120 °C for 2 hours.
2. Cut the parsnip into four equal pieces, remove the core, rub with olive oil and salt and place in a pre-heated oven at 180 °C for 10-15 minutes.
3. Cut the onion in half. Sprinkle with salt and pepper, then add a piece of butter to each half and sprinkle with rosemary and thyme and bake in a pre-heated oven at 180 °C for around 15 minutes (you can bake together with the parsnip). You can fry the onions in a pan just before serving.
4. Cut the circles from the leaves of red cabbage and parboil briefly in boiling water. Warm them up in a pan with butter and salt just before serving.
5. Cook the beetroots. Slice the yellow beetroot and soak in a marinade made of sugar, water and balsamic vinegar (even parts). Allow to marinate for 2–3 hours. Warm them up in the marinade just before serving. Slice the red beetroot and fry in butter.
6. Make the gravy. Add all the required ingredients in a saucepan and bring it to a boil until the liquid evaporates and thickens to a saucy consistency.
7. Serve the piece of meat on a plate, add the prepared vegetables on the side and gravy.