Have you ever tried Brazilian black beer? If you haven't, you need to put it down on your to-do list now!
I've been eyeing the Xingu beer we serve at the restaurant for a couple of weeks now. Not only is it enjoyable to drink (which is not something I usually say about beer), I knew it would be great to cook with. Xingu is classified as a larger.and is surprisingly light and sweet with a cola-like taste.
For my first time cooking with Xingu, I decided to transform it into a glaze. I sweat some shallots in a sauce pan, added some garlic, thyme, brown sugar ( just a touch, since the Xingu is pretty sweet already) and the Xingu beer. I let it simmer over medium heat until it reduced by half.
I bought a nice piece of bone-in New York steak and rubbed it down with salt and my secret stash of pimenta cuminho - equal parts of toasted and ground black pepper and cumin - which, of course, is an essential Brazilian spice. After searing both sides of the steak, to lock in the flavor and give it a wonderful caramel-colored crust, I popped it in the oven until it was cooked to my liking.
I decided to serve the steak and black beer glaze with a simple mashed yucca. I really wanted the flavors of the steak and glaze to be the star of the show!
The glaze turned out absolutely fabulous! It added depth and complex flavors to this dish. The tidbits of garlic and shallots that had sucked up all the bold and sweet Xingu flavor were my favorite part!
Brazilian Black Beer Glaze
2 tbsp extra virgin olive oil
1 small shallot, chopped
1 clove of garlic, minced
1 tsp fresh thyme leaves, finely chopped
1 tsp brown sugar
1 bottle of Brazilian black beer
In a sauce pan over medium heat add oil and sweat shallots 2 to 3 minutes then garlic and cook until translucent. Add thyme leaves, sugar and beer and let simmer. When sauce has
reduced by half, remove from heat and it's ready to serve.