1. Place the meat into a saucepan and cover with cold water, bring to the boil and skim thoroughly.
2. Add the onion, carrots and bouquet garni, season and gently simmer for 1 hour.
3. Place the joint into a shallow dish, spread with honey, moisten with the beer and glaze in the top of an oven at 220°C.
4. Carve into 3 mm slices and arrange on a flat dish, moisten with some of the strained cooking liquid and serve accompanied by the braised Sauerkraut.