Season the meat with salt and pepper. Fry brown all over in the lard, add the onions, garlic and tomato paste to the meat and roast for a few minutes, then deglaze with black beer and add the bay leaf. Put the lid on the roasting pot and put it in the oven for 45 minutes, check the liquid in the pot from time to time, add a little more black beer if necessary.
When the meat is done, take the saucepan out of the oven and strain the sauce through a sieve and reduce to the right consistency.
This goes well with red cabbage and dumplings or boiled potatoes and salad.
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