Summary

Ingredients

• 1 kg roast beef (shoulder)
• 1 bunch soup vegetables
• 1 tablespoon mustard
• 1 tablespoon tomato paste
• 1 tablespoon sugar, brown
• 1 slice bread (s), dark
• 1 bouquet garni
• 400 ml veal stock
• 4 medium onion (s), white
• 0.5 liter ½ malt beer
• 0.5 liter ½ beer, red Irish (Kilkenny)
• Balsamic, mild wine or champagne vinegar
• salt and pepper
• butter

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Instructions

1. Heat neutral vegetable oil in a heavy-bottomed saucepan, fry the chopped vegetables with the tomato paste in them so that they take on color. Deglaze with Kilkenny and boil down, deglaze with malt beer and boil down, deglaze with balsamic vinegar and boil down again. Pour the veal stock on top and let it simmer softly in front of you.
2. Cut the beef into large cubes of approx. 5 x 5 cm, fry in butter in a roasting pan, season with pepper and salt. Remove from the roaster and fry the onions cut into fine strips in the gravy. Pour in the sugar and 0.3 liters of malt beer and Kilkenny each, put in the bouquet garni, crumble the slice of bread very finely, stir in the mustard, put the pieces of meat back in the broth and simmer at low temperature for at least 3 hours.
3. At the end of the braising time, press the vegetable stock through a pointed sieve and place in a saucepan. Extend with a dash of balsamic vinegar and reduce to approx. 100 ml so that it has a syrupy consistency. Then add this brew to the meat. If necessary, season with salt and pepper.
4. A potato and carrot mash tastes good with it.
5. There is of course the Irish beer to drink, which was also used in the cooking. I like the Kilkenny because it has malt and toasted flavors that go very well with the meat.