What you'll need
- 2 tbsp olive oil
- 4 medium braising steaks
- 4 tbsp red wine vinegar
- 3 onions, sliced
- 3 garlic cloves, chopped
- 100ml red wine
- ½ tsp paprika
- 400g can of chopped tomatoes
- 2 bay leaves
- 1 tbsp tomato puree
- Some chopped coriander, to serve
Time: 2.5 hours
Heat your oven to 140C, and then get half of your oil heated up in a casserole on the hob. Brown the steaks properly on both sides, then remove and set aside. In the same pan, splash the vinegar, and let it bubble until almost evaporated. Add the rest of the oil and the sliced onion, and gently cook for 10-12 minutes until just starting to brown.
Once the onion is nice and soft, stir in the garlic and the paprika. Cook for a further minute, then add the red wine, the chopped tomatoes, the bay leaves, and the tomato puree. Season well, then return the steaks to the pan. Cover, and stick in the oven for 2 hours. Stir after an hour and add a splash of water if looking a bit dry. After 2 hours, the meat should be deliciously tender - scatter with coriander, and serve hot with some crusty bread. Delicious!
For the perfect wine pairing, crack open a bottle of the Dal Zotto Cuore del Re 2016. This is a lovely red blend that is ideal for this homely dish!
There you have it -- a special recipe for Portuguese-Style Braised Steaks!
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