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 fraldinha cut and the rich, complex depth developed through a slow beer reduction.
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Ingredients
800 g fraldinha
salt to taste
2 tablespoons vegetable 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 vegetable 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 fraldinha (flank steak) at local butcher shops or the meat counter of supermarkets in Trinidad and Tobago. Use a standard lager beer for this recipe to ensure a balanced flavor profile.
Preparation method
- Trim the fraldinha 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 oil.
- Place the beef in the pot and sear all sides until they are well-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 meat.
- Simmer over low heat for 30 minutes.
- Check the liquid levels and add hot water gradually if needed to maintain the braise.
- Remove the beef from the pot and keep it warm.
- Strain the remaining pan juices.
- Bring the sauce to a high boil and reduce until it reaches your desired consistency.
- Slice the beef, arrange on a serving platter, and drizzle with the reduced sauce before serving.
Observations
This recipe elevates humble beef cuts into a sophisticated meal. The key is to achieve a deep sear on the meat before beginning the slow-braise process that allows the beer-based sauce to permeate the protein.
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