🕓 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:
- Preheat the oven to 200⁰C;
- Cut the meat and the bacon in squares; season the meat with salt and pepper and set aside;
- Put 2 to 3 tablespoons of vegetable oil in a pan and heat it well; fry the bacon and set aside;
- Meanwhile, dry your meat with paper towel and then sear it 3 to 4 times and set aside too;
- 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;
- Add the meat broth and the wine; pour in the tomato purée, garlic and thyme and check seasonings;
- 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:
- Boil the potatoes until they are nice and soft;
- Strain the potatoes and save some water;
- 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);
- 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:
- Brown the spring onions with butter, pour in the mushrooms, season with salt and let them dry;
- Add to the pan and stir everything well;
- 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
