Innviertel beer meat

Ingredients for 4 servings:

• 1 kg beef for braising, roughly diced
• 300 g vegetables (carrots, celery, leeks, parsley root), preferably fresh from the garden, roughly diced
• 300 g onion(s), roughly diced
• 100 g tomato paste
• 10 g flour
• 50 g brown sugar
• 2 tbsp vinegar (beer vinegar)
• 500 ml beer, dark
• Oil or lard for the pot
• salt and pepper
• 1 bay leaf
• some nutmeg, freshly grated
• some clove powder
• some juniper berries, crushed
• Caraway seeds
• marjoram
• Mustard (possibly beer mustard)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Cooking with beer

Heat oil or lard in a pan. Season the meat with salt and pepper, brush with mustard, and sear all over in the hot fat until browned. Remove the meat, reheat the fat, but be careful not to let it blacken! Add the onion and root vegetables, except the leek, and sear briefly. After 5 minutes, add the leek. Be careful, it burns easily; fry it briefly. Then add the sugar and tomato paste, stir several times, dust with flour, and pour in the vinegar and dark beer. Return the meat to the pan, cover, and braise for about 1.5 hours, stirring frequently; it will burn easily. After about 45 minutes, add the remaining spices. Season again before serving. Tastes good with bread dumplings. Note: The beef should come from a trusted butcher, preferably from the region, well isolated, suitable cuts are gab (prime rib), breast core, neck, shoulder blade (shoulder cut), cavalier tip (from the thick shoulder), lean chisel (false fillet).