How to cook
Cut the clod into medium thick steaks, tenderize them lightly and season with the spices. Cut the potatoes into round slices and the pickles into long strips.
Arrange the steaks in an oven dish, pour in a little oil, the tomato juice and beer. If you feel you don't have enough you can pour in a little more water but I don't think it's necessary. Arrange the pickles on top and the round potato slices on top of them.
Sprinkle with paprika and put them to bake in the oven until the steaks gain a nice, golden crust.