Roast with Malt Beer Sauce

by Editorial Staff

Summary

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

Ingredients

Instructions

Peel and halve the onions and cut into wedges. Wash the meat and pat dry. Cut the rind into a diamond shape or into strips (or have the butcher make it).
Rub the meat with salt and pepper.
Place onions, bay leaves and meat on the drip pan or in a flat roasting pan. Pour in the malt beer and fry in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 1 1/2 hours.
After about 30 minutes, gradually pour in the broth. Pour the meat stock over the roast several times in between. Remove meat and keep warm.
Degrease the stock, remove the bay leaves, bring to the boil, sprinkle in the sauce thickener and let the sauce simmer a little. Season to taste with salt and pepper.
Goes well with Brussels sprouts and dumplings (or to taste)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.