Beef juices \"brewmaster\"

Name: Beef juices \"brewmaster\"
Cook time: 3 h
Total time: 3 h
Yield: 7
Ingredients: 2 kg Braised beef (leg or shoulder); 6 Onions, 4 garlic cloves; 3 TABLESPOONS clarified butter, salt, pepper; 1 1/4 l clear soup; 1/2 l pale ale; 7-10 Tbsp ground caraway; 1 TABLESPOON tr. marjoram, 1 bay leaf; 1 large stick of leek (leek); 750 g Carrots; 30 g butter/margarine, 30 g flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 7

2 kg Braised beef (leg or shoulder)
6 Onions, 4 garlic cloves
3 TABLESPOONS clarified butter, salt, pepper
1 1/4 l clear soup
1/2 l pale ale
7-10 Tbsp ground caraway
1 TABLESPOON tr. marjoram, 1 bay leaf
1 large stick of leek (leek)
750 g Carrots
30 g butter/margarine, 30 g flour

Directions

1
Wash the meat and cut into cubes of approx. 3 x 3 cm. Peel and chop onions and garlic
2
Heat clarified butter in a large frying pan. Brown the meat cubes in it in portions. Season with salt and pepper and remove. Sauté onions and garlic in the hot frying fat until transparent. Add the meat cubes again. Add 1/4 l stock, bring to the boil and boil down until the liquid has almost evaporated. Pour on beer and boil down to about half. Add 3/4 l stock and spices, bring to the boil. Cover and stew for 2-2 1/2 hours
3
Meanwhile clean or peel, wash and chop the leek and carrots
4
Pour the meat through a sieve and collect the stock. Heat the fat in a roasting pan. Fry the flour in it until golden brown. Stir in stock and approx. 1/4 l broth, bring to the boil. Add leek, carrots and meat and simmer covered for about 15 minutes, season to taste. Spätzle fit to it