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 flavor achieved by reducing the beer.
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Ingredients
800 g flank 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
Fresh meat, produce, and beer can be purchased at local butcher shops or supermarkets in the Freetown area. For the beef, look for a good quality flank steak at the fresh meat counter. If fresh rosemary or thyme are unavailable, high-quality dried herbs are acceptable substitutes.
Preparation method
- Trim the flank steak and season the entire piece 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 deeply 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, adding a splash of hot water if necessary to maintain the braise.
- Remove the beef from the pot and keep it warm.
- Strain the remaining liquid in the pot.
- Bring the sauce to a boil over high heat to reduce 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 turns humble cuts of beef into a sophisticated meal. The key lies in achieving a perfect sear on the meat before slow-cooking it in a rich, savory beer-based sauce.
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