At the beginning there is the chopping work. Cut the onions into rings. This has the advantage that you can grill them later if necessary. Cut the garlic cloves into small cubes. Finished chopping.
A suitable shape should now be provided (if necessary a baking dish or a similar flat container, a bowl will certainly do too). Cover the bottom of the vessel with a few onion rings. Now the meat is briefly washed off and dabbed dry and then covered on both sides with a thin layer of mustard. Layer in the mold. Onion rings and meat alternate layer by layer. I recommend a strong pinch of salt and pepper per shift.
At the end you sprinkle the garlic cubes over it and pour the beer over it. You can also put the garlic between the layers. How much beer you use depends mainly on the size of the shape. The meat must be covered!
In principle everything is ready now. From experience I claim that a rest period of at least 12 and a maximum of 24 hours in the refrigerator is okay. Personally, I tend to prefer the 12 hours.
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