Slow-cooked beef braised in dark beer: the meat becomes very tender and the sauce rich and aromatic. Ideal for family meals or social occasions.
Dry the meat with kitchen paper and season with salt and pepper on all sides.
Coat the meat in flour (removing excess).
In a large saucepan, heat the oil and 20 g of butter, then brown the meat on all sides until a golden crust forms. Remove the meat and set aside.
In the same saucepan, add the remaining butter, chopped onion, carrot, celery, and garlic; sauté over medium heat until the vegetables are soft.
Add the tomato paste and stir, then deglaze with half of the dark beer, scraping the bottom to release any browned bits.
Return the meat to the saucepan, add the rest of the beer and the broth, and combine with bay leaves and a sprig of rosemary. The liquid should cover about half of the meat.
Bring to a gentle boil, cover with a lid, and cook on low for 2.5-3 hours (or in the oven at 160°C for 2.5-3 hours) until the meat is tender. Alternatively, use a pressure cooker to reduce the time (about 60-70 minutes).
Once cooked, remove the meat and let it rest for 10-15 minutes. Strain the cooking liquid, discard the aromatics, and reduce the sauce with a brief boil until the desired consistency is achieved; adjust with salt and pepper.
Slice the braised meat and serve topped with the warm sauce, accompanied by mashed potatoes, polenta, or seasonal vegetables.
Large saucepan with lid
Strainer
Frying pan (for browning) or saucepan
Store in the refrigerator for up to 3 days. It can be frozen in portions for a maximum of 2 months.
The beer can be replaced with red wine if preferred. To speed up preparation, use a pressure cooker; the flavor will be slightly different, but the meat remains tender.
Italy, Piemonte
| Energy (kcal) | 175.47 |
| Carbohydrates (g) | 9.64 |
| of which Sugars (g) | 5.88 |
| Fat (g) | 10.46 |
| of which Saturates (g) | 2.03 |
| Protein (g) | 8.6 |
| Fiber (g) | 2.51 |
| Sale (g) | 0.07 |
