Eifel Wild Boar – Braised Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 0.25 liter ¼ beer (Pils)
- 2 kg game meat (wild boar)
- 60 g lard
- 2 onions)
- 2 tablespoon jam (currant jelly)
- 20 g cornstarch
- 3 tablespoon heavy cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the meat well under running water, dry it and rub it with salt and pepper. Pour hot fat over the roasting pan and fry briefly. Then pour in hot water and some Pilsner beer and simmer the meat covered with regular scooping for about 90-120 minutes. Braise the coarsely chopped onions for the last 20 minutes.
- If necessary, degrease the sauce and fill up with hot water, strain and thicken with the cornstarch mixed in cold cream. Stir in the currant jelly and the rest of the beer, cook well and season to taste with salt and pepper.
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