Beef shoulder with hummus and beans

INGREDIENTS FOR 4 PERSONS

800 g whole beef shoulder, 4 tbsp cooking oil, 250 g onions, 6 garlic cloves, 1 tbsp tomato paste, 2 tbsp sugar, 3 l water, starch as required, 200 g young carrots, 400 g beans, 100 g cooked chickpeas, 1/2 Salted lemon, 8 sprigs of parsley, 2 tablespoons olive oil
WIBERG products: 1 tbsp Safari , 2 tsp  ORGANIC Ursalz Herbs

Hummus
600 g cooked chickpeas, 200 ml water from the strained chickpeas, 2 tablespoons tahini, 1 peeled garlic clove, 1/2 lemon (juice)

WIBERG product: Safari

PREPARATION

Briefly fry the beef shoulder on all sides in the hot oil and remove. Peel the onions and garlic, quarter the onions and roast them together with the whole garlic until golden, add the tomato paste and also roast it, caramelize with sugar and pour in water. Add the beef shoulder, season with Safari and cover and cook over low heat for about 2 hours. Remove the roast, portion it out and let the sauce boil down a little if necessary or thicken with starch if necessary. Wash and peel the carrots and cook with the beans. Then mix with the chickpeas and refine everything with the chopped salt lemon, parsley, olive oil and organic Ursalz herbs.

Hummus

Puree the chickpeas with the chickpea water, tahini, garlic and lemon juice. Season with Oriental and warm slightly before serving.

Tip: If you're in a hurry, you can also use chicken legs; they'll be ready in 30 minutes.