Beef in Portuguese
8 servings
360 minutes
Portuguese beef is a rich and aromatic dish that embodies the rich traditions of Portuguese cuisine. Its roots trace back to rustic recipes where slow cooking of meat allowed its juiciness and depth of flavor to unfold. Beef cooked with tomatoes, wine, and spices acquires a tender texture and rich aroma enhanced by the warmth of cinnamon. The dish is served with softened bread that absorbs the meat juices and enhances the overall flavor palette. Fresh mint adds lightness and a refreshing note, balancing the richness of the spices. This recipe is a perfect blend of simplicity and sophistication, ideal for both family dinners and festive gatherings. Serving it with bread makes it especially cozy and warming.
1
Place cloves and cumin on a piece of cheesecloth and tie it into a pouch. In a large heavy-bottomed pot, add the spice pouch, pieces of beef, minced garlic, onion, bay leaf, tomato sauce and puree, cinnamon, pour in wine, ketchup, and 3 cups of water. Season with salt. Bring to a boil, reduce heat, and simmer for 5-6 hours.
- Carnation: 1 teaspoon
- Caraway seeds: 1 teaspoon
- Beef with bones: 2 kg
- Garlic: 3 cloves
- Bay leaf: 2 pieces
- Onion: 1 head
- Tomato sauce: 1 glass
- Tomato puree: 1 glass
- Red wine: 1 glass
- Ketchup: 1 glass
- Cinnamon: 1 teaspoon
- Salt: to taste
2
Place the cooked meat in a large bowl and chop it up. Discard the bones and fat. Skim the fat off the broth, remove the bay leaf and the spice bag.
3
Place the stale bread on a plate, sprinkle with mint leaves, and pour broth over it to soften the bread.
- Stale loaf: 300 g
- Peppermint leaves: 10 pieces
4
Place the minced meat in a large dish and serve with softened bread. Enjoy your meal!