Beer served in a roasted bottle

Components

• One small portion weighing approximately 1 kg.
• 350 ml of stout beer (one can)
• Two onions
• Two red bell peppers
• Three garlic cloves
• 2 tablespoons of brown sugar
• 2 tablespoons of tomato paste
• 1 tablespoon of red wine vinegar
• Six sprigs of thyme
• 2 tablespoons of extra virgin olive oil
• Add salt and ground pepper as desired.

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Setup phase

1. Make the marinade by crushing and peeling the garlic cloves using the flat side of a knife blade. In a large bowl, combine the garlic, tomato paste, brown sugar, vinegar, and beer, then stir thoroughly.

1. Using a sharp knife, make shallow cuts in the meat’s fat to help the marinade penetrate better and allow the fat to melt during cooking, keeping the meat juicy. Put the fraldinha and thyme sprigs into the bowl with the marinade, cover it with plastic wrap, and refrigerate for at least 2 hours (or, if you prefer, marinate the meat overnight in the refrigerator).
2. Once the marinating period is over, heat the oven to 200°C (moderate temperature). Take the frill out of the refrigerator and place it in a strainer above a bowl. Let it sit for a few minutes to drain off the extra marinade and thaw while the oven heats up. Reserve the marinade for cooking the meat.
3. Slice the onion in half, remove the peel and trim the ends. Slice each half into 1 cm thick wedges to create petal shapes. Rinse, dry, and then cut the pepper in half lengthwise. Remove the seeds and slice each half into thin strips about 0.5 cm wide lengthwise.
4. On a large baking tray, arrange the onions to create a base for the meat. Season the onions with salt and pepper to your liking. Place the meat on top of the onions, fat side up, and season with salt and pepper. Drizzle with one tablespoon of olive oil and spread it evenly over the entire piece using your hands.
5. Arrange the pepper strips, garlic cloves, and thyme sprigs from the marinade around the fraldinha. Season the vegetables with salt, pepper, and one tablespoon of olive oil. Pour the marinade liquid into the baking pan, being careful not to pour it over the meat to ensure it browns nicely during baking.
6. Place in the oven and bake for approximately 35 minutes until the meat is nicely browned and the vegetables are tender. Take the baking tray out of the oven and, using tongs, move the meat onto a cutting board and the vegetables onto a serving dish. Allow the meat to rest at room temperature for 10 minutes before slicing, so the juices can redistribute, ensuring a moist and flavorful roast. In the meantime, make the sauce using the liquid from the baking tray.
7. When serving, slice the thinnest section of the fraldinha into three parts across the width, then cut each part lengthwise. For the thickest portion (with fat), cut it lengthwise down the middle and then slice each half. Serve alongside the roasted vegetables and sauce.

Purchase only what is necessary

Store

Zwilling carving knife

Tramontine Aluminum Non-Stick Roasting Pan

Latch clamp, Cuisipro

Tramontine Wooden Table

Face coverings

Measure gatherers

PARA O MOLHO

Components

• entire baking liquid (approximately 1 1⁄4 cups (tea))
• 1½ tablespoons of cornstarch
• add salt according to your preference

Mode of preparation

1. Pour the baking liquid into a medium-sized jar or bowl through a sieve. Allow it to sit for 1 minute so the fat and liquid can separate. Use a spoon or paper towel to remove and discard the layer of fat that forms.

1. Incorporate the corn starch and mix thoroughly with a spoon to dissolve it. Pour the mixture into a small, light-colored pan over medium heat. Once it reaches a boil, reduce the heat and continue cooking, stirring occasionally, for approximately 10 minutes until a thick and glossy sauce forms. Add salt to taste and transfer to a serving dish.