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Maminha is a tender, juicy and flavorful cut of meat, perfect for simple or sophisticated preparations. When combined with beer, this dish becomes a true explosion of flavors. The beer helps to tenderize the meat and gives a special touch to the sauce, making the maminha even more tasty and irresistible. If you are looking for a recipe that is easy, quick and full of personality, maminha in beer is the right choice. Let's learn how to make this delicious recipe!
Ingredients:
- 1 piece of sirloin (approximately 1.5 kg)
- 1 can or bottle of beer (preferably a dark beer or a pilsner, the choice will depend on the flavor you want)
- 2 tablespoons of olive oil.
- 1 large onion, sliced
- 4 cloves of minced garlic
- 2 bay leaves
- 1 tablespoon mustard (optional)
- Salt and pepper to taste.
- 1 tablespoon soy sauce (optional, to add a special touch)
- 1 tablespoon of wheat flour (to thicken the sauce, if necessary)
- Parsley, chopped, to decorate (optional)
Directions:
- Seasoning the Rump: Remove the brisket from the refrigerator and let it rest for a few minutes to reach room temperature. Season the meat with salt and black pepper to taste and, if desired, mustard for a more pronounced flavor. Massage the meat well so that the seasonings penetrate evenly.
- Sealing the Meat: In a large, deep pot, heat the olive oil over high heat. When the oil is hot, place the brisket in the pot and sear the meat on all sides until golden brown and nicely crusted. This searing process helps to seal in the meat’s juices and enhances its flavor.
- Sautéing the Seasonings: After searing the brisket, remove the meat from the pan and set aside. In the same pan, add the sliced onion and the minced garlic cloves. Sauté for about 3 to 5 minutes until the onion is golden and very soft. Add the bay leaves to intensify the flavor.
- Adding the Beer: Place the sirloin back in the pan with the seasonings and add the beer. The liquid should cover the meat or at least come halfway up the piece. Let it cook over low heat, with the pan covered, for about 1.5 to 2 hours. The cooking time will depend on the size of the sirloin and how cooked you prefer the meat. During cooking, the meat will absorb the flavors of the beer and become very tender.
- Finishing the Sauce: After the cooking time, remove the beef from the pan and set aside. If the sauce is too thin, add a tablespoon of wheat flour diluted in a little water and let it boil for a few more minutes to thicken the sauce. Adjust the salt and pepper to taste. If you prefer a more intense sauce, add the soy sauce at this point.
- Serving: Slice the sirloin and place the slices on a serving dish. Drizzle with the sauce left in the pan and, if desired, garnish with chopped parsley. Serve with white rice, baked potatoes or grilled vegetables. The meat will be tender, juicy and with an incredible flavor that will win over everyone at the table.
Tips:
- Beer: For a fuller-bodied flavor, choose a dark beer or stout. If you prefer something lighter, a pilsner or lager can also be a great choice.
- Side dishes: Beer-roasted beef goes very well with white rice, mashed potatoes, baked potatoes or even crispy farofa.
- Cooking Time: If you have more time, you can let the meat cook slowly for longer, which will make it even more tender. You can also cook the beef in a pressure cooker to speed up the process, but the flavor develops better over low heat for a longer period of time.