Beef cubes cooked until meltingly tender, served in a spicy red wine and cream sauce. Serve with chips or fresh Portuguese rolls and it’s a winning meal.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 60 mins
4 rump or rib eye steaks, cut into cubes
1 Tbsp (15 ml) Worcestershire sauce
1 Tbsp (15 ml) NoMU Peri Peri Rub
NoMU Sea Salt
NoMU Extra Virgin Olive Oil, for frying
2 red onions, thinly sliced
4 cloves of garlic, crushed
2 sprigs fresh origanum, roughly chopped
1 Tbsp (15 ml) flour
1 C (250 ml) good quality red wine
1 C (250 ml) NoMU Beef Fond
¼ C (60 ml) cream
handful black olives (optional)
handful parsley, roughly chopped
Place the beef cubes into a small bowl and add the Worcestershire sauce and NoMU Peri Peri Rub. Season with NoMU Sea Salt and Black Pepper, mix and set aside.
Heat a little NoMU Extra Virgin Olive Oil in a heavy-based saucepan and sear the meat in batches until well browned. Remove and set aside.
Heat a little more olive oil in the same saucepan and gently sauté the onions until golden brown.
Add the garlic and origanum and sauté for a few more minutes before returning the seared beef to the saucepan.
Stir in the flour and then add the red wine and NoMU Beef Fond.
Simmer gently with a lid on for about an hour or until the beef is meltingly tender.
Add the cream and olives if using, and cook for about 5 minutes. Stir through the chopped parsley and serve a generous portion with fresh, crusty bread.