Trim the breast of veal. Mix oil, salt, pepper and a little mustard to a paste and coat the veal breast all over. Leave to stand for a good half hour. Brown the breast well on both sides in a little hot vegetable oil, baste with beer, add the indicated aromatics and vegetables, cover with butter flakes and roast in the oven preheated to 200 °C for 1 1/2 hours, basting frequently. Gradually reduce the heat to 160 °C. Let the veal breast rest in the open oven for about 15 minutes. In the meantime, drain the beer juice, reduce by half, strain and serve separately in a sauce boat with the carved veal breast. As a side dish, we recommend butter rice or bread dumplings.