For 4 people
For 4 people
Cut large cubes of meat.
Peel the onions and cut them into dice.
In a cast iron casserole dish, melt 25 grams of butter and brown the onions.
Remove the onions and add 35 grams of butter again to brown the meat.
Pour the flour, onions, vinegar, mustard, thyme and cloves in the casserole dish. Mix and season (salt, pepper and brown sugar).
Stir and deglaze with beer before covering and simmer for about 1 hour 45 minutes.
Coat the spice breads previously divided into 2 of mustard and place them on the meat.
Close the casserole dish and continue cooking for 30 minutes before serving.
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