Trim the meat and use scissors to cut the "tendons" on the sides of the meat so it doesn’t bulge when fried.

Grind salt and pepper on both sides of the meat which is then to be dredged in the flour.

Fry the meat in a heavy-bottomed pot in oil and butter until golden on both sides. Remove the meat from the pot and fry a chopped onion in the pot until it has a slight crust. 

Add the beer and let it simmer for about an hour; then add the vegetables and the stock.

Let it continue to simmer with the lid on (on low heat) for up to 3 hours.

 

Cut the potatoes and celery root into large pieces and put them in the pot with the meat, letting them "cook" for a couple of hours.

15 minutes before serving, take them out of the pot and mash them together with salt, pepper, lemon juice, 1 dl cream, and butter.

Keep it warm until serving.

 

15 minutes before serving, take the meat out of the pot and set it aside (keeping it warm).

Blend the parsnip, carrot, and onions together with a bit of the liquid and return everything to the pot on high heat. Add 1 dl cream, gastrique, salt, pepper, and lemon juice.

Make a roux to ensure the sauce has the right consistency. Shortly before serving, add the meat to the sauce.

 

Slice the onions into thin rings and coat them in flour (with salt).

Fry them over medium-high heat in plenty of butter until crisp. This takes up to 15 minutes, so be patient.