THE BEER-STUNG BEEF CLUSTERS

(Our Play on Pica-Pau / Woodpecker Beef)

THE BEER-STUNG BEEF CLUSTERS

Ingredients: 400g Beef Sirloin (small cubes), 1 tsp Piri-Piri flakes, 1 tsp Garlic powder, 2 Bay leaves, 100ml Beer, 1 tbsp White wine vinegar, 1 tbsp Mustard, 50g Butter, 100g Pickles (minced)...

Ingredients

  • 400g Beef Sirloin (small cubes)
  • 1 tsp Piri-Piri flakes
  • 1 tsp Garlic powder
  • 2 Bay leaves
  • 100ml Beer
  • 1 tbsp White wine vinegar
  • 1 tbsp Mustard
  • 50g Butter
  • 100g Pickles (minced)

Cooking Method

  1. The Scorch Sear beef on maximum heat for 2 minutes until charred and browned; remove.
  2. The Bloom Add butter, bay leaves, and spices to the pan with a 30ml splash of beer; the hiss will release the meat sugars.
  3. The Swell Add remaining beer, vinegar, and mustard; simmer until it reduces to a thick yellow-red silk.
  4. The Marriage Return beef and toss with pickles for 30 seconds until lacquered.
  5. The Final Flourish Serve with toothpicks and top with a hit of raw fresh parsley.

Cuisine: Portuguese

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