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Alt-Eifel Pork Braised Beef with Baked Potatoes and Brussels Sprouts

5 from 4 votes
Total Time 5 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 89 kcal

Ingredients
 

Side dishes

  • Salt and pepper
  • Oil
  • 4 piece Onions
  • 1 sheet Laurel
  • 4 piece Allspice grains
  • 5 tbsp Wine vinegar
  • 1 liter Malt beer
  • 5 tbsp Honey
  • 750 g Potato
  • 50 ml Olive oil
  • Coarse sea salt
  • 500 g Brussels sprouts fresh
  • Salt and pepper

Instructions
 

  • Rub the meat with salt and pepper. Swing out the roasting pan with oil and add onion rings to taste. Add the bay leaf and allspice. Put meat on top. Mix vinegar, malt beer and honey, pour into the saucepan so that the meat is half covered. Put the lid on the roasting pan and in the oven. Turn the roast every 30 minutes. Stew the roast for 2 hours at 200 degrees.
  • If liquid has to be added, simply use the gravy. After two hours, squeeze the liquid and half of the onions into the sauce in a brisk lot. Pour the sauce over the meat again and keep warm. If the meat is left to stand for two more hours (or longer), the roast will gain flavor. The meat must no longer be able to be sliced, but has to disintegrate when being cut, then it is optimal!

Side dishes

  • For the baked potatoes, cut the potatoes into small pieces. Spread olive oil on an ovenproof dish and sprinkle with coarse sea salt. Bake the potatoes in it for 1 hour, stirring every 20 minutes so that they become crispy on all sides.
  • Boil the Brussels sprouts in water with a little salt and pepper and you're done.

Nutrition

Serving: 100gCalories: 89kcalCarbohydrates: 9.4gProtein: 7.4gFat: 2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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