The meat is cut into thick pieces and hammered. Halve pieces, fry on both sides in butter and remove from pan. It fry clean, chopped root soup. Then add more fat and cut into thin rings of onion fry until golden yellow. Onions, meat and root soup rank of layers in a suitable container, covered with a thick slice of bread (without skin), spread with mustard, pour beer, add a little thyme and bay leaf. Stews two hours on low heat. Depending on the evaporation of the liquid to make up less beer. Sauce seasoned with vinegar and sugar. Serve with boiled potatoes.