Saarland Beer Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 beef (hip), or roulade meat
- 500 g onion (s)
- 250 g bacon, lean, diced
- 4 clove (s) garlic
- 600 ml beer (black beer)
- 250 ml meat broth
- 0.5 tablespoon ½ flour
- some thyme
- Pepper, black, freshly ground
- a bit salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °, gas stove mark 3.
- Cut the meat into strips and fry them in clarified butter. Add the bacon and stew for about 5 minutes. Add the onions and garlic and let steep for another 5 minutes.
- Dust everything evenly with the flour, pour on the beer and broth, season well with thyme and black pepper, only add salt very sparingly, as broth and bacon are also very salty.
- Cover and bake in the oven for 90 minutes. DO NOT take it out of the oven or try it before the end of the cooking time (important!)
- Serve with fresh spaetzle or raw dumplings and red cabbage.
- Experience has shown that the dish is only optimal in a solid cast roasting pan and it tastes even better if it is prepared the day before.
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