Sauté the onion in fat until translucent and cool. Soak the bread in the hot milk, squeeze and add to the lukewarm onions. Mix well. Add the eggs and the herbs. Season with salt and pepper. Fill the beef belly with it. If the stuffing is still too liquid, add a little breadcrumbs.
Sew up the beef belly. Brown the meat in fat in a cast iron saucepan. Sprinkle sugar on top and caramelize.
Add the beets and potatoes, fill up with the stock until the pot is half full. Cover and steam in the oven heated to 200 degrees for 1 1/2 hours.
Cut the beef belly and arrange on the slices of turnip.
Our tip: It is best to use fresh herbs for extra flavor!
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