Recipes for cooking with “32” beers

Braised beef in beer


  • 1.2 kg blade steak or cheek
  • 2 carrots
  • 2 sticks celery
  • 2 leeks
  • rosemary
  • bayleaf
  • 1 Oppale beer
  • salt, pepper, oil
  • 100 g lardo (cured pork fat) or pancetta (belly of pork) cut into thin strips



Marinate the meat together with rough-cut vegetables (one carrot, one stick of celery and one leek) in the beer (set aside one glassful) for 8/10 hours. Remove the meat from the marinade (discard the vegetables), dry the meat and wrap with the lardo or pancetta. Brown and seal the meat on all sides in a fry pan with a little oil. Gently heat a drizzle of oil in a pan and lightly brown the remaining vegetables cut into bite-size pieces. Add the meat, beer, seasoning and aromatic herbs. Cook over gentle heat for about 2-2 ½ hours, adding stock if necessary. When cooked, slice the meat and serve with creamy mashed potatoes or roast potatoes.

Recipes courtesy of Master Chef: Vainer Graziosi
L’Ortofrutta di Via Soli
Via Soli, 8
41058 Vignola (MO)
Tel. 059 772270