Brazilian recipe
Beef in beer sauce (Carne ao molho de cerveja)
Beef in beer sauce is a classic dish, prized for the tenderness of the flank steak and the deep, complex flavours provided by the beer reduction.
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Ingredients
800 g flank steak
salt to taste
2 tablespoons oil
1 sprig of rosemary
4 cloves of garlic, minced
1 onion, chopped
thyme to taste
1 tablespoon tomato paste
1 can of beer
salt to taste
2 tablespoons oil
1 sprig of rosemary
4 cloves of garlic, minced
1 onion, chopped
thyme to taste
1 tablespoon tomato paste
1 can of beer
Where to find ingredients
Flank steak can be found at local butchers or supermarket meat counters. Beer can be purchased at any supermarket or off-licence; a dark ale or lager is recommended for depth of flavour.
Preparation method
- Trim the flank steak and season the entire piece with salt
- Heat the oil in a pan and add the sprig of rosemary to infuse
- Place the beef in the pan and sear all sides until they are well browned
- Add the garlic, onion, and thyme to the pan
- Sauté the vegetables for about 3 minutes
- Pour the beer and the tomato paste over the meat
- Maintain over low heat for 30 minutes
- Check the liquid level and add hot water little by little if necessary to maintain the cooking process
- Remove the meat from the pan and keep it warm
- Strain the remaining sauce left in the pan
- Bring the sauce to a high heat to reduce until it reaches the desired consistency
- Slice the meat, arrange it on a platter and drizzle with the reduced sauce before serving
Observations
This recipe elevates simple beef cuts into a sophisticated dish. The secret lies in thoroughly browning the meat before beginning the slow-cooking process with the sauce, allowing the beer to break down the fibres and create a rich, intense profile.
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