Napkin dumplings with beer meat

Name: Napkin dumplings with beer meat
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 800 g Carrots; 4 Onions; 1/2 TEASPOON Allspice seeds; 1.5 kg shoulder of beef; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 bottle(s) (à 0.33 l) dark ale; 400 g Lye bars (1-2 days old); 1/4 l Milk; 1 TABLESPOON Butter; 6 Stem/s Oregano; 3 Eggs (Gr. M); 75 g Pumpernickel; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

Napkin dumplings prepared with lye sticks are a delicious side dish! They taste particularly good with hearty braised beef with carrots in a dark beer sauce.

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

800 g Carrots
4 Onions
1/2 TEASPOON Allspice seeds
1.5 kg shoulder of beef
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 bottle(s) (à 0.33 l) dark ale
400 g Lye bars (1-2 days old)
1/4 l Milk
1 TABLESPOON Butter
6 Stem/s Oregano
3 Eggs (Gr. M)
75 g Pumpernickel
7-10 Tbsp Kitchen yarn

Directions

1
Peel, wash and slice the carrots diagonally. Ca. 1⁄3 set aside. Peel 3 onions, quarter them and cut into strips. Finely crush pimento in a mortar. Dab meat dry and cut into large cubes. Heat the oil in a roasting pan and fry the meat in it in portions all around. Fry carrots, onion strips and allspice briefly. Season with salt, pepper and 1 pinch of sugar. Add all the meat again. Add beer and 1⁄2 l water. Bring to the boil, cover and simmer for about 2 hours.
2
Mix the pretzel sticks with milk, the rest of the onion steamed in butter, chopped oregano, eggs, salt and pepper to a dumpling mixture and leave to rest.
3
Finely crumble the pumpernickel. Stir the remaining carrots and pumpernickel into the beer meat about 45 minutes before the end of the cooking time.
4
Halve the dumpling mixture and form into 2 rolls (each approx. 6 cm Ø). Place each roll on the bottom side of two moistened tea towels and wrap tightly in them. Tie ends with kitchen string. Leave to simmer in boiling salt water for 30-40 minutes, turning once.
5
Remove the rolls from the water and let them drip off. Roll out dumplings and cut into slices. Season beer meat again. Serve with the dumplings.