Clean and chop the vegetables. Heat some clarified butter in a saucepan or roaster and add the cloves. Turn several times until they crack and their aroma goes into the fat, then remove the cloves. Fry the carrots and celery from the soup greens until they take on some color and develop toasted aromas. Add the onions and the leek from the soup greens and fry them too.
Just before the end of the sauce, add the tomato paste and fry, it loses the acidity and ensures that the sauce becomes creamy. But it must not burn, otherwise it will be bitter. Deglaze with beer and add the Kassler in one piece. Pour in the wine and add the rest of the beer so that the Kassler is almost covered. Bring to the boil briefly and then cover and simmer for 2 - 3 hours, turning every now and then until the meat can be easily torn with two forks. If too much liquid evaporates during cooking, add a little water.
Finally, season to taste - with or without the use of sugar, depending on the type of beer. Be careful when using salt. Kassler usually adds enough salt to the sauce. If the Kassler was used with bones, the bones loosen.
I recommend bread dumplings as a side dish.
Caution: The black beer must not become bitter when cooked. The varieties specified in the list of ingredients have been tested. If this is not known: Heat approx. 100 ml of beer in a small saucepan and reduce the liquid by half. Taste now whether it has become bitter.
Tip: If you want it quick and easy, you can omit the soup greens (searing the carrots and celery) and the cloves and use twice as many onions, the preparation then only takes a few minutes.
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