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 flavors developed through a rich beer reduction.
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Ingredients
800g flank steak
salt to taste
2 tablespoons 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 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 flank steak and seasonal produce at local markets in Port Vila or at larger supermarkets. Beer can be purchased at local distributors or grocery outlets; a standard lager is recommended for this recipe.
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 flavor.
- Place the beef in the pot and sear on all sides until well 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.
- Simmer over low heat for 30 minutes.
- Check the liquid level and add hot water gradually if necessary to keep the meat cooking.
- Remove the beef from the pot and keep it warm.
- Strain the remaining sauce left in the pot.
- Return the sauce to 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 elevates simple beef cuts into a sophisticated meal. The secret lies in perfectly searing the meat before starting the slow-braising process to build a savory, full-bodied sauce.
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