Braised Beef with Malt Beer Sauce

Wash the meat, pat dry and rub salt and pepper.

Heat the clarified butter in a casserole, put in the meat and fry it vigorously on both sides, then turn the temperature down (electric stove, setting 4) and add onion (sliced), bay leaf and allspice grains. Let the whole thing stew until the onions are translucent.

Put vinegar, beer and honey in a saucepan and heat. Mix until the honey has melted.

Then pour the liquid over the roast and close the saucepan. So let the roast stew over a low heat for about 60 minutes.

Take out the meat and let it cool down and then cut it open so it does not disintegrate as if the meat is still hot.

Sieve the frying liquid and bind it in the flour or sauce thickener.