When the meat is finished cooking, it benefits greatly from resting for about half an hour. This time is a great opportunity to make a delicious sauce from the drippings.

Peel the carrots, cut them into large chunks, and place them in an ovenproof dish.

Peel the onion and cut it into quarters, then place it in the dish as well.

Thoroughly brown the meat on both sides in a sizzling hot pan and place it in the dish with the carrots and onions.

Generously sprinkle salt and pepper over the meat, place rosemary on top of the meat, and pour the beer down the sides of the dish.

Place the dish in a 130-degree Celsius oven for 4 1/2 hours. Now you have an ultra-tender piece of meat that pairs well with many combinations.

Use a mandoline to slice baking potatoes as thinly as possible and spread them out on a clean tea towel to dry off.

Melt butter in a saucepan and add garlic, salt, pepper, and thyme. Let it warm on the stove for a few minutes before turning off the heat, allowing the butter to absorb the flavors.

Take an ovenproof dish or similar, and use a brush to coat the dish with the melted butter.

Place the first layer of potato slices at the bottom of the dish and brush the top of the potato layer with the butter. Continue this process with as many layers as the dish or quantity allows.

Now place a piece of parchment paper on top of the potatoes and place, for example, a wooden cutting board on top of the parchment paper, along with any heavy items you have nearby. The point is to weigh down the cutting board, so the potato layers are pressed together as much as possible.

Bake your Pommes Anna for 90 minutes at 150 degrees Celsius (302 degrees Fahrenheit), while weighted down.

Take the dish out of the oven and let it cool on the kitchen counter.

Cut your Pommes Anna into the desired shape and bake them at 225 degrees Celsius (437 degrees Fahrenheit) for about 10 minutes. Ready to serve!

1. Soak the chanterelles in cold water for 10 minutes. Rinse them thoroughly afterward and squeeze out as much water as possible.

Sauté the chanterelles in a hot pan with a bit of butter and set them aside.

Lay the bacon strips on a piece of parchment paper and bake them in the oven at 150 degrees Celsius (302 degrees Fahrenheit) until most of the fat has rendered and the bacon is ultra-crispy.

Put the sautéed chanterelles, ultra-crispy bacon, thyme, pepper, and butter in a blender and blend until the butter is uniform, about 2 minutes.

Enjoy!