Ingredients

Steps

• Place the beef roast in the center of a heavy casserole pot.
• Add the onions, fennel, beets, red cabbage, coriander seeds, parsley, and bay leaves around the meat.
• Pour in 1 liter of stock and 300ml of red wine.
• Cover and bring to a boil, then simmer slowly for 2 to 2.5 hours.
• Chill the meat and remove any solidified surface fat.
• Reheat the dish gently before serving.
• Arrange the beef on a platter surrounded by the cooked vegetables.
• Serve with baked potatoes and additional green vegetables.