Meat, Beef: Roast Beef with Beer-chili Sauce on Dumplings and Brussels Sprouts

flesh

1. Clean the beef shoulder … Put the piece of meat in a saucepan and pour the bock beer over it … Let it manrinate for 48 hours and turn it once after 24 hours

preparation

1. Clean and roughly dice the carrots … Peel and roughly dice the onion … Core the peppers and cut into large pieces

Cook

1. Fry vegetables, spices and meat (without beer) in oil in a casserole for about 10 minutes … Pour in 100 ml of beer and reduce about halfway … Fill up with 200 ml of beer and 250 ml of water and bring to the boil … approx. Let the lid simmer gently for 60 minutes … Turn the meat and simmer for another 45 minutes … in the pot and on the stove that is switched off, leave to cool overnight / 12 hours
2. Take the meat out of the pot and divide it into approx. 2 cm thick slices … Equip a saucepan and sieve and pass the beer-chilli sauce through a sieve … Put the vegetable-spice mix through a sieve with a spoon until only a third is present in the sieve … Bring the sauce with the vegetables and 200 ml bock beer to the boil … approx. Let it boil down for 5 minutes and bind with butter … Put the beef roast slices in the hot sauce and gently warm up for about 10-15 minutes and let it steep

Side dishes

1. Clean the Brussels sprouts and gently cook about 500 grams in salted water for about 20 minutes … quench and toss in butter
2. Toasting and dicing the bread roll … Divide the dumpling dough into eight doughs, put the core of the bread cubes and shape into dumplings … let simmer in hot water for about 10 minutes … remove from the water

Serve

1. Place a slice of beef beer roast on a flat plate with dumplings and Brussels sprouts and serve with beer and chili sauce