Pour the beer into the Römertopf. Put the chopped onions and the garlic as well as the bay leaves and juniper berries in the römertopf.

Season the meat with pepper and paprika and rub the mustard. Then put the herbs on top.

Put the meat in the Römertopf and cook in the oven at about 190 degrees for about 1 hour. Galloway meat doesn't take as long as regular beef.

My Roman pot had to be watered beforehand.

We had dumplings and Brussels sprouts as a side dish. Spaetzle also taste very tasty. It's all a matter of taste.

For the sauce, pass the liquid through a sieve and only season to taste. I hardly thicken sauces myself. Stir another spoonful of cream into the sauce. Otherwise thicken with a little potato flour.