Pickled beef with vinegar


  • Serves: 4
  • Preparation: 30 min
  • Cooking: 2h30 (50 minutes in a pressure cooker)

800 g of lodging with walnut
3 tablespoons old wine vinegar
2 big onions
1 clove of garlic
120 g of cream
1 tablespoon flour
1 tablespoon of sunflower oil
1 bouquet garni (laurel, thyme)
salt pepper


Put the beef 48 hours in advance in a marinade consisting of 3 glasses of water, vinegar, peeled onion and peeled garlic, peeled garlic and pressed, bouquet garni and a few grains of pepper. Place the meat in the refrigerator.
In a heavy-bottomed casserole, brown the meat in the oil. Once the meat is golden, add the onions of the marinade and salt.
Simultaneously, boil in another saucepan for 5 minutes the liquid of the marinade to reduce slightly. Pour it on the meat and on the golden onions. Boil gently for 2 hours.
At the end of cooking, add the beaten cream with the flour, mix and cut the heat. Correct the seasoning if necessary before serving.
Serve with mashed red beets and mashed potatoes, and Cahors or mercurey wine.