Brazilian recipe
Beef in beer reduction sauce (Carne ao molho de cerveja)
This classic beef in beer sauce is prized for the tender texture of the flank steak and the deep, complex flavors developed through the beer reduction.
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Ingredients
800 g flank steak
Salt to taste
2 tablespoons oil
1 rosemary sprig
4 garlic cloves, minced
1 onion, chopped
Thyme to taste
1 tablespoon tomato paste
1 can beer
Salt to taste
2 tablespoons oil
1 rosemary sprig
4 garlic cloves, minced
1 onion, chopped
Thyme to taste
1 tablespoon tomato paste
1 can beer
Where to find ingredients
You can find fresh flank steak at local butcher shops or the meat counter of supermarkets in Lusaka. Use a standard light or amber lager available at local bottle stores or grocery chains. Fresh herbs like rosemary and thyme are easily sourced from local produce markets.
Preparation method
- Trim the flank steak and season the entire piece of meat with salt.
- Heat the oil in a pot and add the rosemary sprig to infuse the fat.
- 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.
- Pour the beer and tomato paste over the meat.
- Maintain over low heat for 30 minutes.
- Check the liquid level and add hot water bit by bit if necessary to continue the cooking process.
- Remove the meat from the pot and keep it warm.
- Strain the remaining sauce left in the pot.
- Bring the sauce to high heat to reduce until it reaches the desired consistency.
- Slice the meat, arrange it on a serving platter, and drizzle with the reduced sauce before serving.
Observations
This recipe turns simple beef cuts into a truly sophisticated dish. The secret lies in perfectly searing the meat before letting it slow-cook in the aromatic sauce.
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