Instructions

Meat

Clean, remove excess fat, and cut each piece in half and then flatten it, but this time not completely (we always get a 'press' this way), season with salt, pepper, and sprinkle with dried garlic. We can immediately sear it on all sides in fat.

Place the seared pieces in a baking dish, add onion and garlic to the pan, sauté, add ground chili, honey, then pour in broth. Let it simmer from the bottom, mix thoroughly, pour this mixture over the meat in the baking dish, add ground mustard and pour in beer.

Seal tightly with a lid or use aluminum foil and bake at 150 degrees for about 2 and a half to 3 hours. Simply until the meat is perfectly tender. Optionally, add broth as needed and at the end, lightly thicken the sauce with a ready-made roux.

Zucchini Braised Cabbage-style: Fry onion in oil until golden, add sugar and let it caramelize. Then add grated zucchini, salt, and mustard. Cover and let the zucchini release water. Stir, season with vinegar, and simmer briefly so the zucchini doesn't completely dissolve. Thicken with ready-made roux as needed.

Potato Dumplings

Grate or thoroughly mash the potatoes, add egg, salt, flour, and semolina, and process into a smooth non-sticky dough. If necessary, add a little more flour. Work quickly, potato dough tends to become sticky with prolonged standing!

Divide into 3 equal parts, shape into cones about 6cm in diameter and place in boiling salted water. Immediately lift from the bottom with a spoon to prevent sticking to the bottom and cook for about 20 minutes, stirring occasionally.

Slice while still warm into slices about 1cm thick and place in a heated bowl. I usually make two batches so I have some left over. Good luck and enjoy the taste!