Beef Tips in Beer Sauce (Picadinho) + Review: Authentic Brazilian Home Cooking by Olivia Mesquita

4.50 from 2 votes
45 minutes
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Recipe reprinted with permission from Olivia Mesquita and Page Street Publishing Co., distributed by Macmillan (Copyright 2023).  I received a complimentary copy.

Tender beef tips are simmered in a savory beer-infused gravy in this traditional Brazilian dish that’s ready in under an hour! Also known as Picadinho na Cerveja, Beef Tips in Beer Sauce is from a new cookbook I’m excited to share with you!

Beef Tips in Beer Sauce in white enamel cast iron skillet.

Before I get to this delicious recipe, here’s a cookbook you’re going to love!

Olivia Mesquita, the creator behind the popular food blog Olivia’s Cuisine, has published her first cookbook, Authentic Brazilian Home Cooking, Simple, Delicious Recipes for Classic Latin American Flavors. (Affiliate Link)

If you want to spice up your kitchen life, these easy, approachable authentic recipes from Olivia will take you on a delicious culinary adventure to Brazil.

About Authentic Brazilian Home Cooking

Authentic Brazilian Home Cooking by Olivia Mesquita is filled with 60 Brazilian and Latin American recipes that will bring the warmth of Brazilian culture and flavors to your kitchen. These crowd-pleasing recipes are drawn from Olivia’s rich Brazilian heritage that evokes the vibrant and lively spirit of Brazilian cuisine but is written for today’s American home cooks, including some for Instant Pot fans.

Cover of Authentic Brazilian Home Cooking cookbook.

Beautifully photographed by Olivia, Authentic Brazilian Home Cooking is inspired by the food Olivia’s grandmother cooked for her as a child.

The cookbook is separated into courses such as Carnes (beef, chicken, pork and seafood), Vegetarianos (vegetarian dishes and sides), Arroz e Feijao (rice and bean dishes), Petiscos (snacks, appetizers and bar food) and Sobremesa (desserts and treats).

You’ll be able to cook traditional Brazilian recipes like:

  • Carne Louca (Braised Beef with Onions, Tomato and Peppers)
  • Frango com Quiabo (Chicken with Okra)
  • Pamonha de Forno (Corn Casserole)
  • Arroz de Rabada (Oxtail Rice)
  • Bolinhos de Feijoada (Feijoada Croquettes)
  • Brigadeirao (Brazilian Chocolate Flan)

I’m looking forward to cooking my way through the entire cookbook! The Pernil ao Molho de Abacaxi (Roasted Pork with Pineapple Sauce) is calling my name!

Get it on Amazon today!

Authentic Brazilian Home Cooking cookbook with beef tips in white enamel cast iron skillet.
Authentic Brazilian Home Cooking cookbook with beef tips.

About the Author

Olivia’s recipe blog, Olivia’s Cuisine, features comfort food from all over the world.

Born and raised in Sao Paulo, Brazil, Olivia moved to New York City in 2010 to pursue a career on Broadway. She fell out of love with acting but discovered her passion for cooking and sharing recipes through that process, especially the recipes she grew up eating. Her website, Olivia’s Cuisine, was born in 2014.

Olivia believes in infusing lots of love into everything she cooks, something else she learned from her grandmother. In Authentic Brazilian Home Cooking, you can feel that love in every recipe!

Now let’s talk about this inspired recipe from the cookbook!

How to Make Beef Tips in Beer Sauce (Picadinho)

Picadinho, pronounced pee-kah-JEEN-yu, comes from the word “picar” which means “to chop,” referring to chopped meats or meat stew, specifically beef stew.

Olivia says, “There are as many picadinho recipes as there are cooks in Brazil. Every family has a recipe!”

Olivia’s version is in a savory beer gravy that’s simply delicious. It’s super easy to make!

Beef Tips in Beer Sauce in white enamel cast iron skillet.

To make Picadinho:

  • Cut beef tenderloin or sirloin into small 1/4-inch pieces. Half-inch pieces will work, too, if you’re short on time, which is how I cut them.
  • Season the beef with salt, pepper, smoked paprika, and all-purpose flour.
  • Brown well, then move them to a plate.
  • Cook bacon until crisp, then add onion and cook until softened.
  • Add garlic.
  • Deglaze with beer, add some beef stock along with a touch of brown sugar, Dijon mustard, Worcestershire and a bay leaf.
  • Add the beef back in, simmer, thicken the sauce and enjoy!

NOTE: I used the “tail” of the tenderloin (narrow end) for this recipe. I buy a whole tenderloin about once a year and have the butcher trim it. From that, the butcher grinds the trimmings (produces about 2 to 3 pounds), which we use for burgers, then I cut the trimmed tenderloin into steaks, freeze it in portions and use the tail for recipes like this and for beef stroganoff.

Be sure to grab your copy of Authentic Brazilian Home Cooking today!

Beef Tips in Beer Sauce in white enamel cast iron skillet.

More beef recipes you’ll love!

Get all my beef recipes at Beef Recipes – From A Chef’s Kitchen

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Beef Tips in Beer Sauce in white enamel cast iron skillet.

Beef Tips in Beer Sauce (Picadinho)

4.50 from 2 votes

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By: Carol | From A Chef’s Kitchen
Tender beef tips are simmered in a savory beer-infused gravy in this traditional Brazilian dish that's ready in under an hour!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Beef
Cuisine Brazilian
Servings 4
Calories 651 kcal

Ingredients
  

For the Picadinho

  • 1 1/2 pounds beef tenderloin, sirloin or equivalent - cut into 1/2-inch chunks
  • Salt and freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 ounces slab bacon - cut into small cubes
  • 1 small onion - finely chopped
  • 3 cloves garlic - minced
  • 1 cup brown ale
  • 1/2 cup beef stock
  • 1 teaspoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 tablespoon chopped parsley

For the Beurre Manie

  • 1 tablespoon butter - softened
  • 1 tablespoon all-purpose flour

Instructions
 

For the Picadinho

  • In a large bowl, combine the beef, salt, pepper, paprika and flour. Mix well so all the beef chunks are coated.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook for 2-3 minutes or until browned. Remove to a bowl or plate and reserve.
  • Add the cubed bacon to the skillet and cook for 5 minutes or until the fat has rendered and the bacon is no longer raw.
  • Stir in the onion and cook for 2-3 minutes or until softened. Add the garlic and cook for 30 seconds to 1 minute or until fragrant.
  • Pour in the brown ale and cook, using a wooden spoon to loosen all the browned bits from the bottom of the pan until reduced by half.
  • Add the beef stock, brown sugar, mustard, Worcestershire sauce, bay leaf and a pinch of salt and pepper. Bring the mixture to a boil, then lower the heat to medium-low.
  • Return the beef to the pan, cover and simmer for 15 minutes or until the beef is very tender.
  • While the beef simmers, make the beurre manie: In a small bowl, stir the butter and flour together. Add the beurre manie to the beef and cook uncovered over medium heat until the gravy thickens. Remove the bay leaf. taste and adjust the seasoning. Stir in the parsley and serve immediately.

Notes

I used the “tail” of the tenderloin (narrow end) for this recipe. I buy a whole tenderloin about once a year and have the butcher trim it. From that, the butcher grinds the trimmings (produces about 2 to 3 pounds), which we use for burgers, then I cut the trimmed tenderloin into steaks, freeze it in portions and use the tail for recipes like this and for beef stroganoff.

Nutrition

Serving: 1 | Calories: 651kcal | Carbohydrates: 10g | Protein: 35g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 342mg | Potassium: 713mg | Fiber: 1g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 5mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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2 Comments

    1. Hi, Rick, Thanks so much for your question. Yes, it’s beef tenderloin which is where the filets come from. I used the “tail” of the tenderloin (narrow end). I will buy a whole tenderloin about once a year and have the butchers at The Fresh Market trim it, grind the trimmings which produces about 2 to 3 pounds of grind for the BEST burgers, then I cut the trimmed tenderloin into steaks, freeze in portions and use the tail for recipes like this and for beef stroganoff. Not sure if you can buy just the tail in your area; you might be able to if you have a butcher connection. You can also use sirloin which would be less expensive. Thanks again and hope you enjoy!