Brazilian recipe
Beer-Braised Beef Brisket (Carne ao molho de cerveja)
Beer-braised beef is a classic dish, prized for the tenderness of the flank steak and the deep flavour created by the beer reduction.
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Ingredients
800 g flank steak
salt to taste
2 tablespoons oil
1 sprig rosemary
4 garlic cloves, chopped
1 onion, chopped
thyme to taste
1 tablespoon tomato paste
1 can beer
salt to taste
2 tablespoons oil
1 sprig rosemary
4 garlic cloves, chopped
1 onion, chopped
thyme to taste
1 tablespoon tomato paste
1 can beer
Where to find ingredients
Look for the beef at the butcher counter or refrigerated meat section, and pick up the beer, tomato paste, garlic, onion, and herbs in the grocery aisles. If needed, substitute chuck flap with another braising cut.
Preparation method
- Clean the flank steak and season the whole piece with salt
- Heat the oil in a pot and add the rosemary sprig to perfume it
- Place the beef in the pot and sear all sides until nicely browned
- Add the garlic, onion and thyme to the pot
- Sauté the vegetables for about 3 minutes
- Pour the beer and tomato paste over the beef
- Keep on low heat for 30 minutes
- Check the liquid level and add hot water a little at a time if needed to keep it cooking
- Remove the beef from the pot and keep it warm
- Strain the sauce left in the pot
- Bring the sauce to a high heat and reduce until it reaches the desired consistency
- Slice the beef, arrange it on a serving platter and spoon the reduced sauce over it before serving
Observations
This recipe turns a simple beef cut into a more elegant dish. The key is to brown the meat well before starting the slow simmer with the sauce.
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