Inject the veal with half of the beer, all around at short intervals. Use a syringe for this purpose.
Let the meat marinate for a couple of hours. The injection can also be done the day before. Tie up the meat with Breydelspek and cut it into slices. Use a mortar and pestle to crush together the fennel seed, paprika and salt. Sprinkle the herbs on the meat.
Make a reduction of the veal stock and the rest of the mustard beer, season and let the sauce thicken. Brown the meat slices and let them cook further on the Oklahoma BBQ (or another type of closed BBQ) at 110°C (230°F). Coat the veal with the sauce and garnish the plate with a few swirls.