THE RED-WINE MEAT SWELL

(Our Play on Portuguese Pot Roast / Carne Assada)

THE RED-WINE MEAT SWELL

Ingredients: 800g Beef brisket (cubed), 2 Red onions (pureed), 2 Carrots (minced), 4 cloves Garlic, 1 tsp Black pepper, 1 tsp Smoked paprika, 2 Bay leaves, 500ml Red Wine, 2 tbsp Red wine vinegar...

Ingredients

  • 800g Beef brisket (cubed)
  • 2 Red onions (pureed)
  • 2 Carrots (minced)
  • 4 cloves Garlic
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 2 Bay leaves
  • 500ml Red Wine
  • 2 tbsp Red wine vinegar

Cooking Method

  1. The Scorch Sear beef on maximum heat until dark brown and charred; remove.
  2. The Architect Fry onion and carrot puree in the fat until sweet and dark.
  3. The Bloom Add spices and garlic with a 40ml splash of wine; the steam will release the woody aromatics.
  4. The Swell Add remaining wine and vinegar; return meat. Simmer covered for 50 minutes.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley and extra black pepper.

Cuisine: Portuguese

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