Brazilian recipe
Beef in Beer Sauce
Beef in beer sauce is a classic dish prized for the tenderness of the flap steak and the deep, rich flavor that a beer-based reduction brings to the table.
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Ingredients
800 g flap steak
salt to taste
2 tablespoons cooking oil
1 sprig rosemary
4 cloves garlic, minced
1 onion, chopped
thyme to taste
1 tablespoon tomato paste
1 can beer
salt to taste
2 tablespoons cooking oil
1 sprig rosemary
4 cloves garlic, minced
1 onion, chopped
thyme to taste
1 tablespoon tomato paste
1 can beer
Where to find ingredients
Find fresh beef cuts, garlic, and onions at local wet markets or neighborhood grocery stores. Beer and pantry staples like tomato paste and oil are widely available at major supermarkets in Lilongwe or Blantyre.
Preparation method
- Clean the flap steak and season the entire piece of meat with salt.
- Heat the oil in a heavy-bottomed pot and add the rosemary sprig to infuse the flavor.
- Place the meat in the pot and sear all sides until a deep, golden-brown crust forms.
- Add the minced garlic, chopped onion, and thyme to the pot.
- Sauté the vegetables for about 3 minutes until softened.
- Pour the beer and the tomato paste over the meat.
- Reduce the heat and simmer gently for 30 minutes.
- Monitor the liquid level, adding a splash of hot water if necessary to keep the meat cooking properly.
- Remove the meat from the pot and keep it warm.
- Strain the remaining liquid in the pot to remove solid bits.
- Bring the strained sauce to a boil over high heat, reducing it until it reaches your desired consistency.
- Slice the beef, arrange it on a serving platter, and pour the reduced sauce over the meat before serving.
Observations
This recipe elevates simple cuts of beef into a sophisticated meal. The secret lies in searing the meat thoroughly to lock in juices before embarking on a slow-cook process with the aromatic sauce.
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