Brazilian recipe
Beef in Beer Sauce (Carne ao molho de cerveja)
This classic beef in beer sauce dish is celebrated for the tenderness of the flank steak and the rich, complex flavors developed through the beer reduction.
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Ingredients
800 g flank steak (fraldinha)
Salt to taste
2 tbsp vegetable oil
1 sprig rosemary
4 cloves garlic, minced
1 onion, chopped
Thyme to taste
1 tbsp tomato paste
1 can beer
Salt to taste
2 tbsp vegetable oil
1 sprig rosemary
4 cloves garlic, minced
1 onion, chopped
Thyme to taste
1 tbsp tomato paste
1 can beer
Where to find ingredients
You can find fresh flank steak at your local butchery or in the meat section of supermarkets. Choose a standard lager or pilsner-style beer for the best flavor profile. If you cannot find fresh rosemary or thyme, dried herbs may be used as a substitute, but fresh is recommended for the best aroma.
Preparation method
- Clean the flank steak and season the entire cut with salt.
- Heat the oil in a pot and add the rosemary sprig to infuse the fat.
- Place the beef in the pot and sear all sides until well browned.
- Add the garlic, onion, and thyme to the pot.
- Sauté the vegetables for about 3 minutes.
- Pour the beer and the tomato paste over the meat.
- Keep 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 pot and keep it warm.
- Strain the remaining sauce left in the pot.
- Return the sauce to the pot and cook over high heat until it reaches the desired consistency.
- Slice the beef, arrange it on a platter, and drizzle with the reduced sauce before serving.
Observations
This recipe elevates simple beef cuts into a sophisticated meal. The secret lies in perfectly searing the meat before starting the slow-cooking process with the aromatic beer-based sauce.
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