Braised beef slowly cooked 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 paper towels and season with salt and pepper on all sides.
Dust the meat with flour (removing the excess).
In a large saucepan, heat the oil and 20 g of butter, then brown the meat on all sides until it develops a golden crust. 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 incorporate.
Return the meat to the saucepan, add the rest of the beer and broth, and add the bay leaves and the sprig of rosemary. The liquid should cover about half of the meat.
Bring to a gentle simmer, cover with a lid, and cook on low heat 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 cooking time (about 60-70 minutes).
Once cooked, remove the meat and let it rest for 10-15 minutes. Strain the cooking liquid, remove the aromatics, and reduce the sauce by simmering until the desired consistency is reached; adjust with salt and pepper.
Slice the braised beef and serve drizzled with the warm sauce, accompanied by mashed potatoes, polenta, or seasonal vegetables.
Large saucepan with lid
Strainer
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.
You can substitute the beer with red wine if preferred. To speed up the preparation, use a pressure cooker; the flavor will be slightly different but the meat remains tender.
Italia, 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 |
