1. Preheat oven to 350. 2. Cut the meat into slices across the grain. In a hot skillet, brown them quickly on both sides using only half the butter or oil. Remove to a plate. 3. Lower the heat and cook the onions slowly in the rest of the butter until they are soft and golden. If they become browned, they'll be a completely different taste than when they're golden. 4. Peel and slice the potatoes as thinly as possible. 5. In a 1 quart casserole dish, layer the potatoes with the browned meat and onions, sprinkling each meat layer with a litle of the salt, pepper and allspice. I started with a layer of potatoes, meat, onions, spice. Repeated two more times for a total of three layers, but make the last layer one of potatoes. 6. Rinse the skillet with the beer and the broth. Pour into the casserole. Add the bay leaf. 7. Cover tightly, but no need for foil under the lid. Bake for 2 hours, or until the meat is tender and potatoes are soft. 8. Sprinkle with parsley and serve. Traditionally served with pickled beets. ---------------------------------------------------------------------------
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