Veal Hock with Beer - Strasbourg , Alsace, France

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Veal Hock with Beer

  From the restaurant Jean-Frederic Edel in Sélestat 

  Ingredients to serve 8 people 
1 veal hock of 2.2 kg
2 tomatoes
2 large carrots
2 large onions
1 head of garlic (the above three ingredients in a mirepoix)
1/2 liter of beer
1/2 liter of red wine
5 to7 peppercorns
1 bayleaf
2 juniper-berries
1 branch of thyme

  Preparation 
Brown the ve al hock until it has a golden color and then place in a cast iron stew-pan with the mirepoix of vegetables. Add 1/2 liter of beer and 1/2 liter of red wine. Add 5 to 7 peppercorns, a bayleaf, 2 juniper-berries and a branch of thyme. Keep just below boilling for 2 hours in the oven at 180°C.

Serve with small shell-shaped pasta which are golden and crispy, having been simmered in butter.
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