Dark beer gastrique

Dark beer gastrique

By
From
Cantina
Makes
250 ml
Photographer
Chris Middleton

Beer is commonly used to braise meats and offal (variety meats). Here, beer is simmered with sherry vinegar and sugar to create a rich caramel gastrique, which can be used to refresh and rejuvenate a dull-tasting sauce. I also like to use this to caramelise red fruits such as figs, plums and cherries to serve with roast duck. Figs caramelised this way also make a great addition to empanadas.

Ingredients

Quantity Ingredient
125ml dark beer
125ml sherry vinegar
115g caster sugar

Method

  1. Combine the beer, vinegar and sugar in a medium saucepan and simmer over low heat, stirring until the sugar dissolves. Increase the heat and bring to the boil. Reduce the heat to low and gently simmer until reduced to a caramel that just coats the back of a spoon. Set aside to cool.
  2. Store in an airtight container in the refrigerator for up to 3 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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