Salzburg beer meat

Name: Salzburg beer meat
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Cattle hoof; 150 g Carrots; 150 g Celeriac; 1 medium onion; 3 TABLESPOONS + 1 tsp oil; 1 tbsp. tomato paste; 1 TABLESPOON Flour; 1 (0,5 l) bottle of dark beer; 1/4 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 150 g brown bread; 3 (approx. 75 g) d; 200 g wide ribbon noodles

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Cattle hoof
150 g Carrots
150 g Celeriac
1 medium onion
3 TABLESPOONS + 1 tsp oil
1 tbsp. tomato paste
1 TABLESPOON Flour
1 (0,5 l) bottle of dark beer
1/4 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
150 g brown bread
3 (approx. 75 g) d
200 g wide ribbon noodles

Directions

1
Dab meat dry and cut into strips. Peel carrots and cut into pieces. Peel and chop the celery. Peel and halve the onion and cut it into strips
2
3 Heat the oil in portions in a frying pan. Fry the meat in portions all around. Put the meat, onion and vegetables into the roasting pan and fry for about 3 minutes. Add tomato paste and sauté. Dust with flour and mix well. Add beer and stock. Season with salt, pepper and bay leaf and simmer covered for about 1 hour, stirring occasionally
3
Cut bread and bacon into small cubes. Heat 1 tsp. oil in a frying pan. Fry the bread and bacon cubes crisply for 4-5 minutes. Take out and let drain on kitchen paper
4
Cook the pasta in boiling salted water according to the instructions on the packet. Season meat to taste again. Drain noodles. Arrange beer meat and sprinkle with bacon mix. Serve with noodles