Rub the meat heartily with salt and pepper. Heat the fat in a casserole and brown the meat on all sides. Extinguish with the beer and stew for about half an hour. Then add greens and peeled whole onions and braise for another 1 hour. When the roast is “done”, remove the greens and onions. Mix the flour with the drained juice of the mixed vegetables and thicken the sauce with it, finally stir in the whipped cream. Heat the mixed vegetables with butter and serve with parsley sprinkled on top.
It goes well with rösti.
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