Ingredients (serves 6):
- 1 carrot
- 1/2 leek
- 2 green onions
- 1 clove garlic
- 100 g celery
- 1 medium onion
- 300 g canned tomatoes, chopped
- 250 g brown sugar
- 330 ml dark beer
- 200 ml beef stock
- 250 g pearl onions
- 200 ml BBQ sauce (Bulls Eye Original)
- 80 ml maple syrup
- 400 g canned white beans
- 2 tablespoons salt
- 1 tablespoon freshly-ground pepper
- 3 tablespoons sweet paprika powder
- 1/2 teaspoon cumin
- 3 tablespoons oil
- 2-3 chilies (when kids are eating too, leave them out)
- 2 tablespoons Liquid Smoke
- 1/2 bunch parsley, chopped
- 200 g beef goulash meat
- 200 g pork neck
- 200 g bacon
Preparation:
Chop the vegetables. Cut the meat into small pieces. Chop the bacon into cubes. Place the oil in a large, oven-proof pot. Brown the bacon and meat for a few minutes. Add the vegetables and brown lightly. Add the spices (and chilies).
Add the beef stock. Bring to a boil briefly. Add the rest of the ingredients (except the parsley). Cover and place in a 130° oven. Bake for 2- 2 1/2 hours. Stir occasionally. Season with salt and pepper to taste. If necessary, add a little water. Sprinkle the parsley on top. And.. pure pleasure. BBQ style. Yummi, enjoy your meal!