Roast Beef in Dark Beer Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg roast beef in one piece, boneless (e.g. from the loin, shoulder)
  • 350 ml beer, dark
  • 75 ml syrup, (black currant syrup)
  • 100 ml soy sauce
  • 1 teaspoon thyme
  • 6 juniper berries
  • 6 grains black pepper
  • 2 cubes meat stock
  • 2 cloves garlic
  • 1 large onion (s)
  • 5 tablespoon flour
  • 200 ml cream
Roast Beef in Dark Beer Sauce
Roast Beef in Dark Beer Sauce

Instructions

  1. Choose a saucepan that just has space for the roast (not too big!). Put the beer, currant syrup and soy sauce in the pot, as well as the herbs and bouillon cubes, the garlic cloves and onion in large pieces. Boil the whole thing. Then put the meat raw in the beer sauce. Cover and simmer over low to medium heat. Depending on the size, the roast takes 1.5 - 2 hours in total, turning twice during the cooking time. At the end of the cooking time, remove and keep warm.
  2. Puree the gravy as desired with the magic wand (this way the ingredients stay in the sauce and add their flavor) or pour through a sieve.
  3. Then mix the flour with the cream, stir the flour mixture into the warm gravy. Let the sauce cook for 3-5 minutes. Don`t be surprised, there is a lot of sauce, but that is exactly what is so unique! Cut the meat into thin slices and serve with the sauce.
  4. This is best served with bread dumplings, spaetzle or potatoes.

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