Hachee of beef rags and dark beer

Name: hachee of beef rags and dark beer
Total time: 20 min
Yield: 4
Ingredients: 700 gram run through bovine rag; 25 gram butter; 2 tablespoon oil; 4 onion; 4 clove; 2 laurel leaf; 2 bottle dark brown beer; 1 beef broth tablet

Ingredients

Directions

Sprinkle the meat with salt and pepper. Heat the butter and oil in a large frying pan and brown the meat around it.
Remove the meat from the pan and fry the onions for at least 5 minutes at a low setting in the shortening. Add the cloves and bay leaf and fry for a few more minutes.
Put the meat back in the pan and pour the beer slowly. Add the bouillon tablet and a cup of water and bring to the boil at medium height. Place the lid on the pan after a few minutes and simmer for about 3 hours at a low setting. Remove the cloves and bay leaves.
If the meat is cooked, you can still tie the sauce with a tie, blocks of cold butter or a few minutes without lid to reduce. Serve with mashed potatoes or rice.