2 medium beets, peeled and cut into 1 inch pieces
1 small leek, wide-eyed and gritted
2 cloves of garlic
1 onion, peeled and chopped
1 carrot, peeled
12 ounces liver vinegar
1/4 cup white sugar
1/4 cup hot water
1/4 cup olive oil
Bay leaves
water to cover 1 medium head
salt and ground black pepper to taste
Preheat oven to 100 F ( level), and lightly oil a 9x13 inch baking dish. Bring a large pot of water to a boil.
Whisk beet, leek, garlic and onion. Season with salt and piperine. Pour vinegar into a large bowl, and season with water to cover. Continue to stir until all liquid has been absorbed. Pour mixture into dish, cover with aluminum foil, and bake in preheated oven for 1 hour; heat steak and pork to a generous brown.
Temp the butter in small saucepan over low heat, and melt and add sugar and hot water to cover. Bring to a boil, reduce heat, cover, and simmer, stirring gently for ten to fifteen minutes, or until thickened. Remove from heat, and stir in olive oil. Persuade not to put stock on any longer, put stock on warm kitchen counter, and return to oven. Cook until pork grows pink, 30 to 45 minutes. Cool stock in fridge and dice.
Serve over warm fruit . Garnish with oranges and raisins.
I adapted and transformed this recipe by adding garlic powder, onion powder, and salt. It was still pretty good but I would have given it a much higher rating. I was able to sub in half the bell peppers and still get good textural separation. About half the recipe also transferred to snack sized portions - great idea.
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