Urmelis Beer with Potatoes and Carrots
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,500 roast beef, not too lean, e.. shoulder, bow
- 100 grams flour
- 2 tablespoons oil
- 30 g butter
- 1 bunch soup greens
- 4 medium potato (s)
- 2 large carrots
- 3 medium onion (s)
- 1 teaspoon peppercorns, black
- 500 ml beer (black), e.g. Köstritzer
- 250 ml malt beer
- 3 bay leaves
- 400 ml beef stock
- 2 tablespoon soy sauce
- 1 teaspoon Worcester sauce
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 2-3 cm cubes, place in a bowl with a lid, sprinkle the flour over it, close the lid and shake well so that all pieces of meat are lightly coated with flour. Knock off any excess flour and remove from the bowl.
- Dice or chop the soup greens (leek, carrot, celery, parsley). Peel the potatoes and cut into approx. 1.5 cm thick slices (so not too thin!). Also cut the carrots into not too thin slices. Halve the onions and divide into rings.
- Preheat the oven to 180 ° C top and bottom heat.
- Heat butter with oil in a pan and fry the meat in portions until golden brown, drain and collect the meat juice. Roast the soup greens briefly, except for the parsley.
- Put the meat in a large casserole, pour the soup greens over it. Layer the potato slices, onion rings and carrot slices on top of each other. Spread the peppercorns and bay leaves on top. Pour the beer, stock, meat juice and soy sauce over it. Put the pot in the oven without the lid and cook for 1 3/4 - 2 hours. For the last half an hour, turn the temperature down slightly (160 ° C), pour the chopped parsley over it and finish cooking with the lid on.
- Then take it out of the oven, let it cool down a bit, add Worcestershire sauce and possibly a little pepper to taste. Add 1-2 tablespoon sauce thickener, heat again briefly so that it thickens.
- Serve with fresh bread.
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