THE RED-WINE MEAT SWELL

(Our Play on Portuguese Style Braised Beef)

THE RED-WINE MEAT SWELL

Ingredients: 800g Beef chuck (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, 1 tbsp Tomato purée...

Ingredients

  • 800g Beef chuck (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
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Sear beef on maximum heat until dark brown and charred; remove.
  2. The Architect Fry onion, carrot, and garlic in the beef fat until sweet and dark.
  3. The Bloom Add spices and tomato purée with a 50ml splash of wine; the steam will release the woody perfume.
  4. The Swell Add remaining wine; return beef. Simmer covered for 50 minutes until melting.
  5. The Final Flourish Finish with raw extra virgin olive oil and a massive hit of raw parsley.

Cuisine: Portuguese

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