Upper Palatinate Zoigl beer roast

Ingredients for 8 servings:

• 1.8 kg beef (e.g. false loin)
• 1 tbsp salt
• 1 tsp pepper
• 2 tbsp fat for frying
• ¼ liter of beer (dark Zoigl beer)
• 250 g onion(s)
• 1 tsp honey
• ½ liter meat broth
• 500 g carrot(s)
• 150 g prunes without stones
• 1 tsp pepper, crushed
• 200 g sour cream
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

braised beef

Wash the meat and pat dry with a kitchen towel. Rub with salt and pepper. Heat the fat in a roasting pan and sear the roast well on all sides. Remove the seared meat from the roasting pan. Mix the Zoigl beer with honey. Sauté the onions in the roasting juices and gradually deglaze with the Zoigl beer/honey mixture, allowing the liquid to evaporate completely each time (glaze). Return the meat to the roasting pan, pour in the stock, and cover the roast and braise in the oven at 160°C for about 1.5 hours. Meanwhile, peel and slice the carrots. Rinse the prunes in a sieve with hot water and let them drain. Add the carrot slices and prunes to the meat, season with cracked pepper, and cook for another 30 minutes. Remove the roast and let it rest. Meanwhile, mix the sour cream with the flour and stir into the sauce. Let it simmer for a few minutes, season to taste. Then slice the roast, return it to the sauce, and heat briefly. Arrange it on a platter with the sauce. Serve with potato or bread dumplings and a mixed salad. Note: Zoigl beer is a dark, bottom-fermented beer from the Upper Palatinate region. Many other dark beers are also suitable.