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

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

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

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

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

Clean the Brussels sprouts and gently cook about 500 grams in salted water for about 20 minutes ... quench and toss in butter

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

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