Name: Breast with beer and olive sauce
Prep time: 40 min
Total time: 40 min
Yield: 6 Porções
Ingredients: 1 tablespoon Oil; 1 kg Piece Mummy; 1 to taste Salt and Black Pepper; 1 cup Black beer; 2 unit(s) Minced Garlic; 1/2 cup Chopped Green Olives; 1/2 cup Sliced Champion; 1 unit(s) Beef bouillon cube; 1/3 cup Warm water

Brazil

Piece Mummy

Salt and Black Pepper

Black beer

Minced Garlic

Chopped Green Olives

Sliced Champion

Beef bouillon cube

Warm water

Breast with beer and olive sauce


Aqueça uma frigideira grande com o óleo, em fogo alto e doure a maminha por 3 minutos de cada lado.
Coloque em uma assadeira e tempere com sal e pimenta.
Misture a cerveja, o alho, a azeitona, o champignon e o caldo de carne dissolvido na água e regue a carne.
Cubra com papel-alumínio e leve ao forno médio, preaquecido, por 40 minutos.
Deixe descansar por 10 minutos e fatie.
Coloque em uma travessa e regue com o molho da assadeira.


Heat the oil in a large skillet over high heat and brown the breasts for 3 minutes on each side.
Place on a baking sheet and season with salt and pepper.
Mix beer, garlic, olives, champignons and beef stock dissolved in water and drizzle over the meat.
Cover with aluminum foil and bake in a preheated medium oven for 40 minutes.
Let rest for 10 minutes and slice.
Place on a platter and drizzle with the sauce from the roasting pan.

Breast with beer and olive sauce

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