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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.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Brazilian

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:
    Cup of Yum
  1. In a large bowl, combine the beef, salt, pepper, paprika and flour. Mix well so all the beef chunks are coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. Add the beef and cook for 2 to 3 minutes, or until browned. Remove to a bowl or plate and reserve.
  4. 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.
  5. Stir in the onion and cook for 2 to 3 minutes, or until softened.
  6. Add the garlic and cook for 30 seconds to 1 minute, or until fragrant.
  7. 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.
  8. Add the beef stock, brown sugar, mustard, Worcestershire sauce, bay leaf, and a pinch of salt and pepper.
  9. 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:
  1. In a small bowl, stir together the butter and flour.
  2. Add the beurre manié to the beef, and cook, uncovered, over medium heat until the gravy thickens.
  3. Remove the bay leaf. Taste and adjust the seasoning.
  4. Stir in the parsley and serve immediately.