Necessary products :
- 1 kg. beef shoulder
- 2 cloves of garlic
- 2 onions
- 2 sprigs of thyme
- 2 bay leaves
- 1 tsp Black pepper grains
- 700 g beef bone broth
- 500 ml. dark ale (beer)
- salt and pepper to taste
- flour for rolling
- 3-4 tbsp. beef tallow
For the potatoes:
- 800 g of small fresh potatoes
- 100 g of cow butter
- 2 sprigs of rosemary
- salt and pepper to taste
Method of preparation:
1. Cut the meat into large pieces.
2. Season with salt and pepper and roll in flour.
3. Cut the onion into half-moons, and the garlic - in large pieces.
4. Fry the meat in a pot until golden.
5. In the same vessel, add the onion and garlic, thyme, bay leaves, black peppercorns and salt to taste. Stir and let the vegetables fry until golden.
6. Pour in the stock and beer. Cook on low in a saucepan for about 8 hours.
7. Boil well-washed and unpeeled potatoes in salted water.
8. Take them out and put them in a greased pan, crushing them slightly. Put a little butter on each potato, sprinkle with rosemary and salt and bake in a 200 degree oven until golden for 30 minutes.
9. Serve the meat with the potatoes.