Even though this recipe does not use too much beer (you will have to drink the rest of the bottle, unfortunately), its pleasant taste is noticeable. It is common practice to use beer for making sauces, as you will see often enough in this chapter.
Cut the pork nut into slices, season with iodized salt and pepper and fry on both sides in clarified butter in a frying pan.
Remove from the frying pan and put to one side.
Fry the onions cut into rings, add the carrot slices, the finely chopped spring onions and the chopped garlic clove and season well with caraway, marjoram and thyme.
Pour the beer and the clear soup over the vegetables and add the meat. Add the pureed tomatoes and cook for 35 minutes.
4. just before serving sprinkle the nuts with chopped herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!