🍳 Instructions
- Marinate the meat: Combine garlic, wine, tomato paste, oregano, bay leaves, paprika, pepper flakes, and salt. Coat the beef, cover, and refrigerate overnight.
- Sear the beef: Pat dry, season with salt and pepper, and brown in hot oil on all sides.
- Sauté the onions: Cook until golden, then add garlic and cook 3 minutes more.
- Braise: Add reserved marinade and water. Nestle in the beef, cover, and braise at 325°F (163°C) for 2½–3 hours.
- Add veggies & sausage: Add chouriço, potatoes, and carrots. Braise 30 minutes more.
- Roast finish: Remove beef, increase oven to 400°F (200°C), and roast veggies uncovered until tender.
- Serve: Slice beef and sausage, arrange with veggies, ladle sauce over, and garnish with parsley.
This dish is a staple in Azorean kitchens and often served during festive gatherings like the Holy Ghost Festival. Let me know if you want a slow cooker version or wine pairing tips!
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