Grieskirchen Beer Meat

Cut the beef into large cubes or flakes as for a goulash, chop the bacon or ham into small cubes as well as the onion. Heat the clarified butter or oil in a large casserole dish and sauté the onion and bacon together until light yellow. Then, over high heat, mix in the diced meat and quickly sear vigorously on all sides. Deglaze with a dash of vinegar and pour in beer and beef broth. Bring to the boil briefly while stirring, then season well with bay leaf, thyme, peppercorns, a pinch of sugar and salt. Now let the ragout simmer covered on low heat for about 1 1/2 to 2 hours until the meat is tender. Once the meat is nicely tender, transfer it to another vessel and keep warm. To make the plump sauce, reduce the remaining liquid over high heat until it becomes creamy and begins to thicken. Remove the saucepan from the heat, quickly stir in the cold pieces of butter, add back the ragout that has been kept warm, and finally season again with salt and pepper. Serve with ribbon noodles or gnocchi and lettuce.

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