Beer-Braised Beef with Rosemary
A deeply comforting braise where the beer does all the heavy lifting. Rosemary, garlic and thyme infuse the beef as it slowly simmers, while the sauce reduces to a glossy, flavour-packed finish. Simple ingredients, genuinely impressive results.
🛒 Ingredients
6 servings
- 800 g flank steak
- 2 tbsp neutral oil
- 1 sprig fresh rosemary
- 4 garlic cloves, crushed
- 1 onion, thinly sliced
- fresh thyme, to taste
- 1 tbsp tomato paste
- 330 ml lager or blonde ale (1 can)
- salt, to taste
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Directions
- 1
Trim the flank steak and season it generously with salt on all sides.
- 2
Heat the oil in a heavy-bottomed pot over high heat. Add the rosemary, then sear the beef until deeply browned on all sides, about 4 minutes per face.
- 3
Add the garlic, onion and thyme. Cook for 3 minutes, stirring, until the onion softens and turns translucent.
- 4
Stir in the tomato paste, then pour in the beer. Bring to a boil, scraping up any browned bits from the bottom of the pot.
- 5
Reduce the heat, cover and simmer for 30 minutes. If the sauce reduces too quickly, add a splash of hot water to maintain the liquid level.
- 6
Remove the beef and rest it, covered loosely in foil, in a warm spot. Strain the sauce and reduce it over high heat to your desired consistency.
- 7
Slice the beef against the grain, spoon the sauce over and serve immediately.
💡 Chef's Tip
A dark ale or stout will give a richer, more robust sauce. Always slice flank steak against the grain for maximum tenderness.
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