Brazilian recipe
Slow-Cooked Beef in Beer Sauce (Carne ao molho de cerveja)
This slow-cooked beef in beer sauce is a hearty, classic dish, prized for the tenderness of the flank steak and the rich, complex depth of flavour achieved by reducing the beer.
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Ingredients
800g flank steak
Salt to taste
2 tablespoons sunflower oil
1 sprig of rosemary
4 cloves of garlic, minced
1 onion, chopped
Thyme to taste
1 tablespoon tomato paste
1 can of beer
Salt to taste
2 tablespoons sunflower oil
1 sprig of rosemary
4 cloves of garlic, minced
1 onion, chopped
Thyme to taste
1 tablespoon tomato paste
1 can of beer
Where to find ingredients
You can find flank steak at your local butchery or the meat counter of major supermarkets like Woolworths or Checkers. For the beer, choose a standard local lager found in the beverage aisle of any bottle store or grocery shop.
Preparation method
- Trim the flank steak and season the entire piece of meat generously with salt.
- Heat the oil in a heavy-bottomed pot and add the rosemary sprig to infuse the oil with aroma.
- Place the meat 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 until softened.
- Pour the beer and the tomato paste over the meat.
- Reduce heat to low and simmer for 30 minutes.
- Check the liquid level and add a little hot water if necessary to maintain the braise.
- Remove the meat from the pot and keep it warm.
- Strain the remaining liquid in the pot.
- 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 drizzle with the reduced sauce before serving.
Observations
This recipe turns simple beef cuts into a sophisticated, comfort-filled meal. The key is to properly sear the meat before beginning the slow-braising process, which allows the beer and aromatics to build a deeply flavoured, velvety sauce.
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