Fry the beef in hot clarified butter
Add onion, carrot then tomato paste and fry.
Pour port wine on, reduce,
Pour red wine on, reduce, refill meat stock. Add spices. Stew the meat for about 2 hours.
Clean the white cabbage, cut into small pieces, cook in a little salted water, drain.
Spin with the meat grinder.
After 1.5 hours, put the potatoes on the table.
Peel the potatoes, cut into cubes, wash, cook in salted water in a large saucepan. About 20 minutes. Then drain the water except for a small amount.
Steam the onion until translucent.
Add the onion and cabbage to the potatoes. Bring to the boil, season, mash. If you like, you can add some liquid butter.
Finish the sauce: Mix up, season to taste.