Meat: Roast Rosemary in Beer Sauce with Honey Spaetzle

• Grind the rosemary, pepper and salt in a mortar and rub the meat on all sides.
• Now let the meat rest in a freezer bag for about three hours in the refrigerator.
• Heat the olive oil in a pan (heat-resistant) and sear the meat on all sides.
• Peel and roughly dice the onion. Add to the pan and roast. As soon as it starts to brown, pour some beer and reduce it. Pour in a little more beer and let it boil down as well. Repeat this process about four times.
• Now mix the honey with a dash of beer and salt.
• Pour the rest of the beer onto the meat, put the rosemary sprigs in the pan, close the lid and put it in the tube. (Approx. Two hours at 175 degrees lower / upper heat).
• Half an hour before the end of the roasting time, remove the lid and brush the meat with the beer and honey broth every five to six minutes (set the egg timer).
• Remove the meat, cut it into slices and keep it warm in the switched off oven.
• Pass the sauce through a sieve and strain the onions so that the sauce gets the necessary binding. Season to taste with salt, pepper and sugar.

the spaetzle

• Put the eggs, honey and salt in a bowl and stir in enough flour to make a tough, elastic dough. Let it soak for 15 minutes.
• Bring the water to the boil, add salt and use a spaetzle slicer to put the dough into the boiling water.
• As soon as they rise, take them out and serve with the meat and sauce on preheated plates.
• For recipes: smoked beer is a Franconian specialty and is brewed using smoked malt. It has a slightly sweet taste and is amber to light brown in color.