Bierbraten

Beef pot roast slow-braised in a full-bodied dark beer. The meat becomes fork-tender and shreds easily, while the sauce turns dark, thick, and glossy.

• Prep time: 20 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 719
• Protein: 54 g
• Carbs: 21 g
• Fat: 54 g

Ingredients

• 1 kg Beef chuck ( whole )
• 500 ml Brown beer
• 2 piece Onion ( sliced )
• 2 piece Carrot ( diced )
• 1 piece Apium graveolens ( sliced )
• 30 g Wheat flour
• 40 g Minimum butter sweet
• 1 tbsp Mustard
• 2 piece Bay leaf
• 1 piece Thyme
• 5 piece Black peppercorns
• 1 pinch Gray sea salt
• 250 ml Veal stock concentrate

Instructions

1. Sear the meat

   Heat the butter in a cast-iron pot. Brown the beef chuck on all sides until a uniform brown crust forms. Remove the meat and set aside.

2. Sauté the aromatics

   In the same pot, add the diced onions, carrots, and celery. Sauté until the vegetables color slightly and become fragrant.

3. Dust and deglaze

   Dust the vegetables with flour. Stir for one minute to cook the flour, then pour in the dark beer. Scrape the bottom with a spatula to release the browned bits.

4. Braise and simmer

   Return the meat to the pot. Add the veal stock, bay leaves, thyme, and peppercorns. Cover and simmer over very low heat. The meat is ready when a fork pierces it without resistance.

5. Thicken the sauce

   Remove the meat. Strain the sauce through a fine-mesh sieve. Stir in the mustard and reduce over high heat until the sauce coats the back of a spoon. Return the meat to glaze it.

Chef's tips

• Don't press the meat while searing; let the crust form naturally.
• If the sauce is too bitter from the beer, a pinch of brown sugar can balance it out.

Storage

Store for 3 days in the fridge. The sauce will jellify; reheat gently while covered.