Brazilian recipe
Beef in Beer Sauce
Beef in beer sauce is a comforting classic, celebrated for the tenderness of the flank steak and the rich, complex flavors developed through a slow-cooked beer reduction.
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Ingredients
800 g flank steak
salt to taste
2 tbsp cooking oil
1 sprig fresh rosemary
4 garlic cloves, minced
1 onion, chopped
thyme to taste
1 tbsp tomato paste
1 can beer
salt to taste
2 tbsp cooking oil
1 sprig fresh rosemary
4 garlic cloves, minced
1 onion, chopped
thyme to taste
1 tbsp tomato paste
1 can beer
Where to find ingredients
Find flank steak (often labeled as Bavette) at your local butcher or the meat counter at major Canadian supermarkets. Beer can be found in the liquor store or the beer section of grocery stores in provinces that permit it. Fresh herbs and aromatics are available in the produce aisle.
Preparation method
- Trim the flank steak as needed and season the entire piece of meat generously with salt.
- Heat the oil in a heavy-bottomed pot or Dutch oven and add the rosemary sprig to infuse the oil with aroma.
- Place the beef in the pot and sear on all sides until a deep, golden-brown crust forms.
- Add the minced garlic, chopped onion, and thyme to the pot.
- Sauté the aromatics and herbs for approximately 3 minutes until softened.
- Pour the beer and the tomato paste over the meat.
- Cover and maintain a gentle simmer for 30 minutes.
- Check the liquid level periodically, adding small amounts of hot water if necessary to ensure the meat stays moist.
- Remove the beef from the pot and transfer it to a plate, keeping it warm.
- Strain the remaining liquid in the pot to remove the aromatics.
- Return the strained liquid to the pot over high heat and reduce until it reaches your desired consistency.
- Slice the beef against the grain, arrange on a platter, and drizzle with the reduced sauce before serving.
Observations
This recipe elevates simple beef cuts into a sophisticated meal. The secret to success lies in properly searing the meat to create a deep crust before starting the slow-simmering process, which allows the beer to break down the fibers and form a savory, velvety sauce.
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