Beef leg slices in dark beer

Ingredients for 5 servings:

• 3 large beef leg slices (approx. 1.5 kg)
• 200 g carrot(s), roughly diced
• 200 g celeriac, roughly diced
• 100 g leek, roughly chopped
• 100 g shallot(s), roughly chopped
• 3 cloves garlic, finely diced
• 50 g dried tomatoes, finely diced
• 15 g ginger, finely diced
• 1 medium-sized lemon(s), untreated, grated peel
• 300 ml dark beer
• 50 ml Madeira
• 750 ml meat broth or vegetable broth, unsalted
• 75 g Dijon mustard
• 1 tsp, levelled peppercorns, coarsely crushed
• 10 allspice berries, roughly crushed
• 10 juniper berries, crushed
• 2 bay leaves, dried, shredded
• n. B. Salt
• some clarified butter

Instructions

Working time approx. 35 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 40 minutes

a wonderful festive feast, prepared in the oven

Place the prepared vegetables, shallots, garlic cloves, sun-dried tomatoes, and ginger in a covered container. Mix the spices and lemon zest with the mustard. Rinse the leg pieces, remove any bones, pat dry, and sear them on all sides in clarified butter in a greased roasting pan. Remove and cover to keep warm. Fry the vegetables from the container in the cooking fat, stirring frequently, until the mixture begins to brown. Stir in the mustard and lemon spice mix and continue roasting until a mixture forms. Deglaze with beer, loosen the mixture in the roasting pan, and allow the beer to reduce completely. Now deglaze with the stock, stir, season with salt, return the leg pieces to the roasting pan, close the lid, and place on the middle shelf of a preheated oven at 180°C (top/bottom heat). The leg pieces should be fully cooked in 2.5 – 2.75 hours. The meat will then be buttery soft, tender, and fall off the bone easily. Remove the meat and let it rest briefly in the turned-off oven. Strain the sauce through a sieve and season with salt if necessary. Serve the meat with the sauce and serve with potato dumplings, boiled potatoes, or spaetzle.