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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