Sukadelappen with beer and winter vegetables

Name: sukadelappen with beer and winter vegetables
Total time: 180 min
Yield: 6
Ingredients: 800 gram sukadelap; 40 gram butter; 2 onion; 1 tin can tomato paste; 1 tablespoon thyme leaves; 2 tablespoon tromp and rueb herb vinegar; 330 ml dark beer; 250 gram Brussel sprout; 1 leeks; 300 gram winter carrot

Ingredients

Directions

Let the slices of beef come to room temperature.
Cut the onion into thin parts.
Clean the sprouts.
Cut the leeks into pieces of 2 cm thick and the carrot into slices of 1 cm thick.
Halve the pieces of meat and rub them in with salt and freshly ground pepper.
Heat the butter in a large frying pan until the foam dries.
Fry the pieces of meat (if necessary twice) on a high heat brown.
Place the meat on a plate and bake the onions in the shortening.
Stir in the tomato paste and thyme and cook for 1 minute.
Pour in the vinegar and the beer and stir everything together.
Put the meat in and bring to the boil.
Stew the meat gently for 2.5 hours (possibly with a flame distributor below) almost done.
Spoon the sprouts, leeks and carrot through the cooking liquid and simmer for 30-40 minutes.
Tasty with boiled potatoes.