Summary

Ingredients

• 1 kg potato (s)
• 2 large parsnips
• 3 medium onion (s)
• Butter, for frying
• 5 large beef roulade (s), large
• salt and pepper
• 200 ml veal stock
• 1 teaspoon beef broth (instant)
• 400 ml beer (Altbier)
• 0.5 tablespoon ½ thyme, dried
• 2 sprigs thyme, fresh
• 3 bay leaves
• 9 juniper berries
• 3 tablespoon parsley
• 1 medium shallot (s)
• 1 ½ tablespoon cornstarch
• 2 tablespoon mustard (Dijon)
• salt and pepper
• sugar

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Instructions

1. Peel the potatoes and parsnips and cut or slice into 5 mm thick slices. Peel the onions, cut in half and cut into thin half rings. Heat a little butter in a casserole and fry the onion rings in it. Transfer to a bowl and set aside.
2. Sear the meat first (if necessary in several courses), remove it, season with salt and pepper, boil the roast with a little water and then remove it from the stove.
3. Layer the meat, onions, potatoes and parsnips alternately. Heat the veal stock and stir in the beef stock. Add the herbs and pour in the broth and beer. Bring to the boil, reduce the heat and close the pot with the lid. Simmer everything for about 1 hour.
4. Preheat the oven to 160 ° C.
5. Finely chop the parsley, peel and dice the shallot.
6. When the meat is tender, strain the brew into another saucepan and put the roaster in the oven. Bring the garsud to the boil and thicken slightly with the cornstarch mixed in a little water. Season the sauce with mustard, salt, pepper and sugar and pour over the meat.
7. Finally, sprinkle the dish with parsley and diced shallots and serve in the saucepan.
8. Just enjoy it or serve it with some cranberry compote.