Köstritzer dark beer roast

Ingredients for 4 servings:

• 2 onions
• 1 bunch of soup vegetables
• 4 juniper berries
• 4 slice(s) of beef, from the leg, approx. 250 g each
• 3 tbsp oil
• e.g. salt and pepper
• 2 bay leaves
• 2 bottles of beer, Köstritzer Schwarzbier (0.5 liters each)
• 1 bunch of parsley
• e.g. sour cream, for refining the sauce
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious things from Thuringia

Peel the onions and slice into rings, clean, wash and chop the vegetables, and crush the juniper berries. Season the beef with salt and pepper, heat the oil in a casserole dish, and sear the meat vigorously on both sides. Add the onions, vegetables, juniper, and bay leaves to the pot and immediately deglaze with dark beer. Make sure the meat is covered in beer. Season again with salt and pepper and bring to a boil. Then cover (important!) and simmer in a preheated oven for about 1.5 hours at either 200°C (top/bottom heat), 180°C (fan oven), and gas mark 3. Wash the parsley, shake dry, pick off the leaves, and finely chop. Remove the meat from the sauce and keep warm. Strain the sauce through a sieve, season to taste, and thicken slightly with a sauce thickener if desired. Adding sour cream makes it creamier, but it’s not a must. As a side dish, I recommend Thuringian dumplings and red cabbage, of course. But you can vary it.