Summary

Ingredients

• 1 kg beef for braising, roughly diced
• 300 g veetables (carrots, celery, leek, parsley root), as fresh as possible from the arden, chopped into lare cubes
• 300 g onion (s), rouhly diced
• 100 g tomato paste
• 10 grams flour
• 50 g suar, brown
• 2 tablespoon vinegar (beer vinegar)
• 500 ml beer, dark
• Oil or lard for the pot
• salt and pepper
• 1 bay leaf
• some nutmeg, freshly grated
• clove some powder
• some juniper berries, bumped
• Caraway seed
• marjoram
• Mustard (possibly beer mustard)

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Instructions

1. 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.
2. Season again to taste before serving.
3. Tastes good with bread dumplings.
4. 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).