shoulder of beef in beer sauce

Name: shoulder of beef in beer sauce
Cook time: 4 h
Total time: 4 h
Yield: 7
Ingredients: 3 carrots, 3 onions; 1.8-2 kg shoulder of beef; 7-10 Tbsp salt, pepper; 2 TABLESPOONS clarified butter; 1-2 Bay leaves; 1-2 TABLESPOONS Tomato paste; 1 (0,33 l) bottle of dark beer (e.g. Köstritzer Schwarzbier); 5-6 Stem(s) Thyme; 3 TABLESPOONS butter/margarine; 1 package (750 g) Dumpling dough (cooling shelf); 4 TABLESPOONS dark sauce thickener

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 7

3 carrots, 3 onions
1.8-2 kg shoulder of beef
7-10 Tbsp salt, pepper
2 TABLESPOONS clarified butter
1-2 Bay leaves
1-2 TABLESPOONS Tomato paste
1 (0,33 l) bottle of dark beer (e.g. Köstritzer Schwarzbier)
5-6 Stem(s) Thyme
3 TABLESPOONS butter/margarine
1 package (750 g) Dumpling dough (cooling shelf)
4 TABLESPOONS dark sauce thickener

Directions

1
Peel and wash the carrots. Peel onions. Cut carrots and 2 onions into pieces. Wash the meat, dab dry. Season with salt and pepper
2
Heat clarified butter in a large frying pan. Brown the meat in it all around. Fry the carrots, onion pieces and bay leaf briefly. Brown the tomato paste with
3
Deglaze with beer and braise covered in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 3 1/2 hours. After approx. 1 hour gradually add 1/2-3/4 l water
4
Finely chop 1 onion. Wash and pluck the thyme. Fry both in 1 tablespoon of hot fat. Leave to cool a little. Knead with salt and pepper under the dumpling dough. Shape the dough into a roll (approx. 5 cm Ø) and cut it into approx. 1 cm thick talers. Fry in 2 tablespoons of hot fat for 2-3 minutes on each side
5
Remove the roast and let it rest for a short time. Reduce roast stock at high heat for about 5 minutes. Thicken slightly if necessary, season to taste. Arrange everything. Served with: Brussels sprouts
6
Drink: cool black beer