| Ask your butcher to tie up the beef into a roast,
without barding it. Heat up 1 tablespoon of lard in a frying pan and brown
the meat on all sides. Add 4 thinly sliced onions, the cloves, the bay
leaf and season with salt and pepper. Add water up to the lid, cover and
cook for 2 1/2 hours. Meanwhile, peel, seed and dice the tomatoes. In a
shallow casserole, put the rice with 1 tablespoon of lard, and with the
remaining chopped onion and the diced tomato. Stir and cook until the rice
turns opaque. Add boiling water up to the rice, season with salt and pepper,
cover and cook on a low heat for 20 minutes. Prepare the cabbage, detach
the leaves one at a time, saving only the nicest ones and trimming the
edges. Finely shred them and prepare a large frying pan with 2 tablespoons
of lard, set aside. About 15 minutes before the meat is cooked, remove
the lid and let the juice reduce, turning the beef over several times,
so that the juice coats the meat while caramelizing. When about to serve,
fry the shredded cabbage leaves in the lard for approximately 5 minutes.
Lay the cabbage leaves onto a serving dish, lay the beef over the cabbage
and serve the rice on the side.
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Ingredients
2 1/4 lb beef shoulder
Preparation Time 30 mn
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