Filter
Reset
Sort ByRelevance
EKUTINAC
Portuguese stew from alentejo
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the meat from the marinade, store the marinade and dab the meat dry. Remove the bay leaves and the garlic.
-
Heat half of the olive oil in a frying pan. Fry the meat golden brown and scoop it out of the pan.
-
Pour the marinade in the pan and cook until about 3/4 of it is left. Pour this moisture over the meat.
-
Finely chop the rest of the garlic. Heat the rest of the olive oil in the frying pan and fry the onion and garlic for about 3 minutes.
-
Add the carrot, tomatoes, chilli powder and the meat with the liquid and simmer for 25-30 minutes.
-
Sprinkle the dish with parsley and garnish with lemon. Serve the baguette.
-
40 minMain dishbroth, root, celery, tomato, garlic, Red onion, yellow bell pepper, egg, vinegar, old bread, pepper, salt, fresh coriander, fresh parsley, olive oil, olive oil, lemon, salt, pepper, Cherry tomatoes, cucumber, root, yellow bell pepper, celery, old cheese, Red onion, fresh coriander, fresh basil,bread soup and panzanella from rené pluijm -
25 minMain dishchipolata sausages, olives, lemon, Aioli,chipolata olive skewers -
45 minMain dishRed cabbage, lemon, (olive oil, liquid honey, peeled (unsalted) pistachio nuts, Blue d'Auvergne blueberry cheese 50, chilled truffle mayonnaise, water, cremaceto classico,red cabbage steak with blue cheese and truffle -
45 minMain dishbeef tartar, egg yolk, Worcestershire sauce, onion, mustard, peanut oil, olive oil, Red onion, Red port, redcurrant juice, mustard, Red wine vinegar, dark brown caster sugar, butter, Red cabbage, Apple, orange juice, dark chocolate, laurel leaf, clove,German steak with onion marmalade and red cabbage
Nutrition
650Calories
Sodium0% DV0g
Fat26% DV17g
Protein130% DV65g
Carbs14% DV43g
Fiber0% DV0g
Loved it