Deborah Dana

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Deborah Dana

Roast of Tira a la Beer

Name: Roast of Tira a la Beer
Prep time: 240 min
Cook time: 240 min
Yield: 4
Cuisine: Americana
Ingredients: 2 1/4 kilos short ribs; salt, and pepper to taste; 2 tablespoons olive oil; 1 red onion; 4 cloves garlic; 2 tablespoons tomato puree; 1/2 cups balsamic vinegar; 3 tablespoons English sauce; 2 bottles dark beer; 3 cups beef broth; parsley, chopped to decorate

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Deborah Dana

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The roast of strip is an economic meat that remains delicious when it is cooked for a long period, over low heat, marinated in beer or wine.

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Ingredients

4 portions

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Preparation

Season with salt and pepper roast the strip on both sides.

Grease with olive oil a large pot that can then be placed in the oven and placed over a medium heat.

With tongs place the roast over the pot and cook until golden brown on all sides. This takes 10-15 minutes.

Pre-heat the oven to 200 degrees Celsius.

Once all the roast is golden and on a plate lower the heat and place 1 tablespoon of the oil that was left to brown them.

Add the onion and season with salt and pepper, cook for 10 minutes. Add garlic cloves and brown for 3 more minutes. Add the tomato puree and cook for a couple more minutes. Add vinegar, Worcestershire sauce and beer.

Place the roast strip in the pot with the grease side facing up. Add enough beef broth until the roast is completely covered, once it begins to boil put out the fire, cover with aluminum foil and lid.

Bake the roast for 3 hours or until the meat is very soft. Remove from the oven and let it cool for 15 minutes uncovered.