Salzburg beer meat

Name: Salzburg beer meat
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Beef (e.g. silverside); 4 Carrots; 1/2 Celeriac; 3 Onions; 2 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 1-2 TABLESPOONS Flour; 500 ml dark ale; 500 ml Beef stock or beef broth; 8 Stem(s) Thyme and marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Bread rolls from the previous day; 200 ml Milk; 2 Eggs (size M); 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Beef (e.g. silverside)
4 Carrots
1/2 Celeriac
3 Onions
2 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
1-2 TABLESPOONS Flour
500 ml dark ale
500 ml Beef stock or beef broth
8 Stem(s) Thyme and marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Bread rolls from the previous day
200 ml Milk
2 Eggs (size M)
7-10 Tbsp Pepper

Directions

1
Cut meat into larger cubes. Peel, wash and cut carrots into thick slices. Celery peel, wash and cut into cubes. Peel 2 onions and cut into strips.
2
Heat the oil in a frying pan or wide pot. Sauté the meat in it in portions. Put the meat back into the roaster. Add vegetables and fry briefly. Stir in tomato paste and fry. Dust with flour and mix.
3
Deglaze with beer and stock or broth while stirring. Cover the meat and braise for 1 1/2-2 hours. Wash herbs and shake dry. Put some stems aside for garnishing. Coarsely chop half of the herbs.
4
Add chopped herbs to the meat, season with salt and pepper. In the meantime, cut the rolls into small cubes for the dumplings. Finely dice 1 onion. Finely chop the remaining herbs. Bring the milk and onion cubes to the boil, let them cool down a little and pour over the rolls.
5
Season the mixture with salt and pepper and mix everything well. Cover and let stand for about 1 hour. Knead eggs and chopped herbs and form 8 dumplings from the dumpling mixture with moistened hands.
6
Put the dumplings in plenty of boiling salted water and let them simmer in an open pot for 15-20 minutes. Lift the dumplings out of the water with a skimmer and let them drip off. Season beer meat with salt and pepper.
7
Dumplings and beer meat arrange and garnish with remaining herbs.