Roast Beef Cooked in Beer, Balsamic Sauce and Cognac
Roast
Beef Cooked in Beer, Balsamic Sauce and Cognac
Ingredients:
1
kilogram of stew meat
2
glasses of beer
1
tablespoon flour
Salt
Pepper
2
tablespoons oil
1
tablespoon balsamic vinegar
1
tablespoon cognac
Preparation:
Sprinkle
flour on the beef and let it sit for about 5 min,
Heat
oil in a large saucepan and fry the meat, ensuring that the meat
closes on all sides.
Add
2 cups of beer, half a cup of water, balsamic vinegar, salt and
pepper, according to your taste.
Bring
the stew to a boil and lower to a medium-low flame.
Cover
the pan and cook until tender about an hour and a half to two hours.
Remove
the meat and place on a serving plate.
Add
a teaspoon of brandy and continue to reduce the sauce over high heat
with the lid open.
When
the sauce reaches half of the original quantity, add a tablespoon of
flour or cornstarch and stir until thick.
Slice
the meat into nice and thick strips, and serve with baked potato.
Enjoy
your meal!
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