Summary

Ingredients

• 2 beef shank (s)
• 150 g pork belly, rouhly diced
• 1 large onion (s), red
• 2 spring onion (s)
• 2 cloves garlic
• 2 chilli pepper (s)
• 2 red pepper (s)
• 250 ml beef broth
• 250 ml beer, dark
• 1 large potato (s) mainly waxy (or sweet potato)
• butter
• salt and pepper
• oil

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Instructions

1. Place the Dutch Oven (FT3) on the fireplace. Pour in some oil and fry the leg slices briefly and spicy. Then take it out again.
2. Cut the onion, spring onions and potatoes into not too thin slices, cut the bell pepper into strips.
3. Place the vegetables with the bacon in the Dutch Oven and fry them. Top up with broth and beer. Add the ground chillies and crushed garlic cloves. Place the leg slices on top. They should be lightly covered with the liquid. Cover and place 4 coals under the oven and 8 on top. Let simmer for about 2.5 hours. Occasionally check the liquid and top up if necessary. At the end there should be enough liquid left that you can mash it with about 1/3 of the vegetables to make a creamy sauce. Season to taste with salt and pepper.
4. Take out the leg slices with 2/3 of the vegetables and keep warm. Mash the rest to a creamy sauce with a good dollop of butter and stir.
5. Arrange everything on plates. Connoisseurs can sprinkle wild thyme and / or marjoram on top.