Innviertel Beer Meat

Summary

Prep Time	20 mins
Cook Time	1 hr 45 mins
Total Time	2 hrs 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat oil or lard in a saucepan. Season the meat with salt and pepper, brush with mustard and sear it in the hot fat - it can get some color. Remove the meat, reheat the fat, but be careful not to let it turn black! Add the onion and root vegetables without leeks and roast them too. After 5 minutes add the leek, be careful, it burns easily and roast briefly. Then add sugar and tomato paste, stir several times, dust with flour and pour over vinegar and dark beer. Add the meat again and cook covered for about 1.5 hours, stirring several times, it burns slightly. After about 3/4 hour add the remaining spices.
Season again to taste before serving.
Tastes good with bread dumplings.
Note: The beef should be from the trusted butcher, preferably from the region, well off, gab (rib), breast core, neck, shoulder pecker (shovel piece), cavalier point (from the big shoulder), lean chisel (false Filet).

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