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Picadinho na Cerveja (Beef Tips in Beer Sauce) on a white plate with a fried egg and white rice.
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Picadinho na Cerveja (Beef Tips in Beer Sauce)

A recipe for Picadinho na Cerveja (Brazilian Beef Tips in Beer Sauce)! Beef tips are simmered in a savory beer gravy until tender.
Course Main
Cuisine Brazilian
Keyword beef, beef tips, beer, Brazil, Brazilian, stew
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 minutes
Servings 4 Servings

Ingredients

For the Picadinho:

  • 1 1/2 pounds (680 grams) tenderloin, sirloin or equivalent cut into 1/4 inch (6 millimeter) chunks
  • Kosher salt and freshly ground pepper as desired
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon (8 grams) all-purpose flour
  • 2 tablespoons (30 milliliters) vegetable oil
  • 2 ounces (57 grams) slab bacon cut into small cubes
  • 1 small onion finely chopped
  • 3 cloves garlic finely minced
  • 1 cup (240 milliliters) brown ale
  • 1/2 cup (120 milliliters) beef stock
  • 1 teaspoon brown sugar
  • 1 tablespoon (15 grams) Dijon mustard
  • 1 tablespoon (15 grams) Worcestershire sauce
  • 1 bay leaf
  • 1 tablespoon (4 grams) chopped parsley

For the Beurre Manié:

  • 1 tablespoon (14 grams) butter softened
  • 1 tablespoon (8 grams) flour

Instructions

To make the picadinho:

  • In a large bowl, combine the beef, salt, pepper, paprika and flour. Mix well so all the beef chunks are coated.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Add the beef and cook for 2 to 3 minutes, or until browned. Remove to a bowl or plate and reserve.
  • Add the cubed bacon to the skillet and cook for 5 minutes, or until the fat has rendered and the bacon is no longer raw.
  • Stir in the onion and cook for 2 to 3 minutes, or until softened.
  • Add the garlic and cook for 30 seconds to 1 minute, or until fragrant.
  • Pour in the brown ale and cook, using a wooden spoon to loosen all the browned bits from the bottom of the pan, until reduced by half.
  • Add the beef stock, brown sugar, mustard, Worcestershire sauce, bay leaf, and a pinch of salt and pepper.
  • Bring the mixture to a boil, and then lower the heat to medium-low. Return the beef to the pan, cover and simmer for 15 minutes, or until the beef is very tender.

While the beef simmers, make the beurre manié:

  • In a small bowl, stir together the butter and flour.
  • Add the beurre manié to the beef, and cook, uncovered, over medium heat until the gravy thickens.
  • Remove the bay leaf. Taste and adjust the seasoning.
  • Stir in the parsley and serve immediately.