🕓 3h | 👨‍🍳 Medium | 👥 Serves 4

MEAT:

WHAT YOU NEED:

_ 1kg of cow meat (rump/plate)

_ 200g of bacon

_ 2 medium carrots

_ 2 cloves of garlic crushed

_ 2 tabelspoons of flour

_ 2 cups of Quinta de Santa Cristina Reserva 2016 red wine

_ 2 ´1/2 cups of meat broth

_ 1 tablespoonful of dried thyme

_ 1 tablespoon of tomato purée

_ Sea salt

_ Pepper

_ Vegetable oil

HOW TO COOK:

1. Preheat the oven to 200⁰C;
2. Cut the meat and the bacon in squares; season the meat with salt and pepper and set aside;
3. Put 2 to 3 tablespoons of vegetable oil in a pan and heat it well; fry the bacon and set aside;
4. Meanwhile, dry your meat with paper towel and then sear it 3 to 4 times and set aside too;
5. Peel and slice the carrots and put them in a pan together with the meat; turn on the cooker in a low heat and add 2 tablespoons of flour to the pan and give everything a good stir;
6. Add the meat broth and the wine; pour in the tomato purée, garlic and thyme and check seasonings;
7. Let it cook on a high heat until it starts to boil; then, put the pan in the oven and lower the temperature to 180⁰C and let cook for 2:30h.

PURÉE:

WHAT YOU NEED:

_ 500g of potatoes

_ 1 egg

_ 1 tablespoon of butter

_ Nutmeg to taste

_ Pepper to taste

HOW TO COOK:

1. Boil the potatoes until they are nice and soft;
2. Strain the potatoes and save some water;
3. Crush the potatoes, add the butter and the egg and stir well (if it forms lumps, add some of the water reserved and kneed again);
4. Check the sea salt and add nutmeg and pepper.

ONIONS AND MUSHROOMS:

WHAT YOU NEED:

_ 200g of fresh mushrooms;

_ Canned spring onions (to taste)

_ 2 tablespoons of butter

HOW TO COOK:

1. Brown the spring onions with butter, pour in the mushrooms, season with salt and let them dry;
2. Add to the pan and stir everything well;
3. Serve with the purée.

Ana Godinho suggests pairing this delicious dish with the remaining wine from Quinta de Santa Cristina Reserva 2016 red wine botlle (and so do we!). 🥂

ENJOY YOUR MEAL!

Source: Café com Leite | Ana Godinho