Brazilian recipe
Beef in Beer Sauce
Beef in beer sauce is a classic dish prized for the tenderness of the skirt steak and the deep, complex flavor achieved through a rich beer reduction.
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Ingredients
800g flank steak
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
Beef and fresh produce can be sourced from local wet markets or supermarket butcher counters in Kampala. Beer is widely available at local shops and supermarkets; any standard lager or pilsner is suitable for this reduction.
Preparation method
- Clean the flank steak and season the entire piece with salt.
- Heat the oil in a heavy-bottomed pot and add the rosemary sprig to infuse the fat.
- Place the meat in the pot and sear all sides until they are well-browned.
- Add the minced garlic, chopped onion, and thyme to the pot.
- Sauté the aromatics for about 3 minutes until softened.
- Pour the beer and the tomato paste over the seared meat.
- Keep the heat at a low simmer for 30 minutes.
- Monitor the liquid level and add hot water gradually if needed to ensure steady cooking.
- Remove the beef from the pot and keep it warm.
- Strain the remaining cooking liquid to create a smooth sauce base.
- 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 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 initiating a slow simmer, which allows the beer to penetrate the fibers and develop a deeply flavorful sauce.
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