Instructions

Clean and trim the meat, cut each piece in half and then flatten each half, but this time not all the way through (you'll end up with a kind of flap), season with salt, pepper, and sprinkle with dried garlic. You can sear it right away on all sides in fat or, like me, refrigerate it overnight (marinated meat is just a level higher in flavor, tenderness, and crispiness).

Place the seared pieces in a roasting pan and add onions and garlic to the drippings, sauté, add ground chili, honey, and then pour in the broth. Let it simmer from the bottom, scrape off all the bits nicely stuck to the bottom, mix thoroughly, pour this mixture over the meat in the roasting pan, and add beer. Seal tightly with a lid or you can also use foil and bake at 150 degrees for about 2 and a half to 3 hours, until the meat is perfectly tender, optionally adding broth as needed.

Cook the peas at home in salted water and drain, set aside some of the broth for thinning. Always set aside a portion of the peas and mix it into the finished purée, it looks nice on the plate. Puree the remaining peas in a pot with an immersion blender and cover with a lid to keep it from cooling unnecessarily.

Peel and chop the potatoes into smaller pieces, cover with water (I pour hot water), add salt and cook until tender. Drain and mash the potatoes nicely, add pea purée, dried garlic, and butter, mix thoroughly, thin with broth to desired consistency, and finally add the reserved cooked peas and mix lightly.