Instructions
Step 1: Sauté the garlic and onions
In a large cast-iron casserole dish, heat the olive oil over medium heat. Add the finely sliced onions and crushed or minced garlic cloves. Sauté them gently for five to seven minutes, until translucent and lightly golden. Stir regularly to prevent burning.
Step 2: Brown the meat
Add the beef pieces to the casserole dish. Brown them on all sides over high heat until well colored. This step develops the aromas and prepares the meat to absorb the flavors of the sauce. Once the meat is seared, reduce the heat.
Step 3: Season and add the liquids
Add the tomato paste, mustard, brown sugar, and cider vinegar. Stir well to coat the meat evenly. Then pour in the lager, followed by the bay leaves. Season with salt and pepper and bring to a gentle simmer.
Step 4: Slow cook
Cover the pot and simmer over very low heat for three hours. Stir once or twice during cooking to prevent the sauce from sticking to the bottom. The meat is ready when it can be easily shredded with a fork.
Step 5: Shred and serve
Remove the pieces of meat from the pot. Using two forks, gently shred them. Return the shredded meat to the pot and mix with the sauce. Heat gently for a few minutes before serving.
