Chuck in Dark Beer: a perfect recipe for those seeking a suicy and flavorful dish!

Made with PUL Chuck, a tender and tasty cut, combined with aromatic ingredients like garlic, onion, and fresh herbs, this dish is ideal for a special lunch or dinner. The dark beer adds a special touch to the sauce, making the meat even more tender and the broth richer. Want to learn how to prepare this delight? Then pay attention to the instructions below:

Ingredients:

• 1.2 kg of PUL chuck
• 2 tablespoons of olive oil
• Salt (to taste)
• Black pepper (to taste)
• 1 chopped onion
• 1 chopped carrot
• 1 chopped celery stalk
• 3 chopped garlic cloves
• 1 bay leaf
• 3 sprigs of thyme
• 1 sprig of rosemary
• 1 can of dark beer
• 1 can of peeled tomatoes
• Chopped parsley (to taste)

Instructions:

First, cut the PUL chuck into large cubes and season with salt and black pepper to taste.

Meanwhile, heat a pressure cooker and add the olive oil. Sear the meat pieces until browned on all sides. Remove them from the pot and set aside.

In the same pot, add the onion, garlic, celery, carrot, and bay leaf. Sauté for about 2 minutes until the vegetables are slightly soft.

Next, return the meat cubes to the pot and add the peeled tomatoes, dark beer, thyme sprigs, and rosemary. As the meat cooks, close the lid and cook for 40 minutes after reaching pressure.

Afterward, open the pot and check the tenderness of the meat. If it’s not tender enough, cook for a few more minutes without the lid to reduce the broth and thicken the sauce.

Finally, garnish the dish with chopped parsley to taste and serve with white rice.