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Pork picanha in beer reduction with balsamic
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Daniel Lara
@larinhas_foodnbeer- Ingredients
- Recipe
- Pork Picanha750 g
- Extra Virgin Olive Oil4 tablespoon
- Coarse salt2 tablespoon
- Black pepper to taste
- White onion1 unit(s)
- Garlic Clove4 unit(s)
- Balsamic Vinegar100 ml
- Shoyo1/2 cup
- Liquid smoke1 tablespoon
- Lemon1 unit(s)
- Dark beer355 ml
- Sugar2 tablespoon
- Oil the meat with the salt and pepper. Let it rest for at least 20 minutes.
- Sear the meat on all sides until browned in a dry pan.
- Once sealed, add the finely chopped garlic, onion, soy sauce, vinegar, juice of 1 lemon and beer.
- Cook with the meat for 20 minutes. Remove the meat and bake for another 40 minutes wrapped in aluminum in the oven at 200 degrees. Leave the broth on the fire on.
- Add the sugar to the broth and boil over low heat until reduced and creamy.
- Slice the meat and spread the sauce to taste on top. Serve the rest separately.
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