Serves: Four

Ingredients:

• 2 l (4 bottles) Ayinger Altbairisch Dunkel
• 1.8 kg (4 lb.) rump of beef
• 2 l (2 quarts) water
• 1 large onion
• 2 carrots
• ½ leek
• ¼ celeriac
• 1/8 l (4 oz.) wine vinegar
• 2 bay leaves
• 1 sprig of rosemary
• 10 juniper berries
• 10 black peppercorns
• 240 g (½ lb.) butter
• 150 g (5 oz.) flour
• ¼ l (8 oz.) sour cream

Directions:

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 in the refrigerator.

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.