Stuffed Beef Belly – Alsace

Steam onion cubes until translucent, cool. Soak bread in hot milk, squeeze out, mix with lukewarm onions. Add eggs and finely chopped kitchen herbs, season with salt and season with pepper.

Fill the beef belly with the mixture, if it is still too liquid, add a little bread crumbs. Sew up the beef belly. Brown the meat in a cast iron pot in a little bit of fat. Sprinkle sugar on top and caramelize.

Add peeled beet slices. Fill up to halfway with stock. Cover and steam in oven at 200 °C for 1 1/2 hours. Arrange sliced beef belly on top of beets.

For more information on the source, see recipe ‘Bäckeoffe (Alsace)’.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!

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