Preheat your pan and fry the beef shin whole on high heat in light olive oil for about 7 minutes per side and until nice and brown on both sides and set apart to cool down.
Add the onions to fry in the same pan to recuperate the juices of the meat, then add the celery and carrots. Fry the whole for about 5 minutes and add the tomato paste. Let the tomato paste stick to the pan without burning it and keep on scraping it off for about 10 minutes (this will reduce its acidity) add the garlic and fry in the mixture for a few minutes. Add about 2.5 liters of water and put in a large casserole. Add bay leaves, salt & pepper, but not too much the final adjustments come at the en. Add the meat which has been cut in little cubes once cooled down and simmer for 2 hours or until meet is soft.
Separately cook the beetroot in a small casserole in little water and vinegar until cooked but still "al dente".
When meat nearly ready, add the beetroot, tomatoes and cabbage and continue simmering until ready. Add the broccoli 5 minutes before serving... they need to be crunchy still. Check the salt. add the parsley. Serve with sour cream and parsley
Beef shin is the best meet to use for this dish because of its cartilage... will remain juicy
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 24 (43%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.1mg||1 %|
|Sodium 54.1mg||2 %|
|Potassium 234.3mg||6 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.5g|
|Protein 1.5g||2 %|
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Calories per serving: 56
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