RUMP
OF BEEF IN A BEER MARINADE
Serves
4
1.8
kg (approx.) rump of beef
2 l Ayinger Altbairisch Dunkel
2 l water
1
large onion
2
carrots
½ leek
¼
celeriac
1/8 l
wine vinegar
2 bay
leaves
1
sprig of rosemary
10
juniper berries
10
black peppercorns
240 g
butter
150 g
flour
¼ l
sour cream
Roughly
chop the vegetables and bring to the boil with the beer, water and spices to
prepare the marinade. Pour the cooled-down marinade over the beef rump. Make
sure that it is fully covered.
Leave
beef to marinate for two days.
After
two days, bring beef to the boil with the marinade, season and simmer for
approximately 2 hours.
Meanwhile,
prepare a roux from the butter and the flour, allow to cool
and add to the hot marinade, stirring well. Season thickened sauce
according to taste, add sour cream and pass through a sieve.
Carve
beef into slices and serve with the sauce. Goes well with
hand made malt noodles or buckwheat or potato dumplings and savoy
or red cabbage.