For 4 persons:
800 g of veal brisket
300 g onions
Salt, pepper
Oil
40 g crystal sugar
1 litre of black Lobkowicz beer
200 g potatoes
4 spring onions (approx. 100 g)
Clean the veal and cut it into cubes, roughly chop the onion. Sear the meat quickly in oil, add the onion, and continue sautéing. The meat will release juice, which we drain into a bowl, then continue sautéing in the fat. Next, add sugar and sauté again. When the mixture starts to darken, deglaze with a little dark beer and the juice from the bowl — repeat this process three times.
Finally, pour the remaining beer over the meat, season with salt and pepper, cover with a lid, and place it in the oven for 12 hours at 85°C (overnight). Then, remove the meat, thicken the juice with raw grated potatoes, and simmer for about 30-40 minutes.
Blend the sauce until smooth, add the meat, boil for 5 minutes and remove from the heat.
Potato dumplings
2 pcs of eggs
800 g potatoes
1 dl milk
200 g semolina
200 g coarse flour
100 g butter
Boil the potatoes in their skins, peel and grate them, add eggs, coarse flour, semolina, salt, milk and mix everything together. Roll into classic dumplings and cook in salted water for 15-20 minutes. Cut the cooled dumplings into slices and fry in butter until golden brown.
Put the roasted dumplings on the plate and next to the meat with sauce, over the meat put one stalk of cleaned, rinsed and cut spring onions; reduce to a thicker consistency and add the cranberries.
The recipe for Restaurant-Guide.cz was provided by the U Zlatého lva restaurant