Brazilian recipe
Beer-Braised Beef (Carne ao molho de cerveja)
This classic beer-braised beef recipe highlights the tenderness of flank steak, enhanced by the deep, rich flavors developed during the beer reduction process.
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Ingredients
800g flank steak
Salt, to taste
2 tablespoons cooking oil
1 sprig fresh rosemary
4 cloves garlic, minced
1 onion, chopped
Fresh thyme, to taste
1 tablespoon tomato paste
1 can beer
Salt, to taste
2 tablespoons cooking oil
1 sprig fresh rosemary
4 cloves garlic, minced
1 onion, chopped
Fresh thyme, to taste
1 tablespoon tomato paste
1 can beer
Where to find ingredients
Find fresh flank steak and quality aromatic herbs in the meat and produce sections of local grocery stores. If flank steak is unavailable, a well-marbled beef chuck or similar braising cut serves as an excellent substitute.
Preparation method
- Trim the flank steak and season the entire piece with salt
- Heat the oil in a heavy-bottomed pot and add the rosemary sprig to infuse the oil
- Place the beef in the pot and sear all sides until deeply browned
- Add the garlic, onion, and thyme to the pot
- Sauté the aromatics for about 3 minutes
- Pour the beer and tomato paste over the meat
- Simmer over low heat for 30 minutes
- Monitor the liquid level, adding hot water little by little if necessary to maintain a steady braise
- Remove the beef from the pot and keep it warm
- Strain the remaining liquid in the pot to refine the sauce
- Bring the sauce to a boil over high heat, reducing until it reaches your desired consistency
- Slice the beef, arrange it on a platter, and drizzle with the reduced sauce before serving
Observations
This recipe elevates humble beef cuts into a sophisticated meal. The secret lies in perfectly searing the meat to lock in juices before embarking on a slow-cooking process that allows the beer-infused sauce to develop a complex depth of flavor.
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