bowl, airtight container, terracotta oven dish 30x20x5cm
- ⅓ l white wine
- ⅓ head garlic
- 1⅓ bay leaves
- ⅔ tbsp sweet paprika powder
- ⅓ tbsp pepper
- ⅔ tbsp lemon juice
Mix the white wine, the lemon juice, paprika, garlic in slices, bay leaves, the salt and the pepper. Set aside.
- ⅞ kg beef short ribs
Prepare the meat, cut the shortribs in pieces of 6x6cm, leave the bone attached.
- airtight container
Mix the meat with the marinade on a marinating container. the meat should be covered with the liquid. put the lid on and place on the refrigerator for 24h.
Remove the meat from the refrigerator 30min before cooking.
- ⅔ onions
- 25 g chorizo (portuguese)
- terracotta oven dish 30x20x5cm
On a terracotta oven dish (can be pirex), put the sliced onions and the chorizo on the bottom.
Take the meat from the marinade and spread over the onions, leaving some space for the potato's.
- 166⅔ g tomato purée (passata)
- 16⅔ g lard
- 66⅔ ml olive oil
Spread the tomato puree, the olive oil and the lard over the meat. Meanwhile turn the oven on at 180C/350F.
Pour the marinade with all the ingredients (garlic, bay leaves, etc) over the meat, fill the dish with water until the meat is covered.
Transfer the dish to the oven and will cook for 3hours, at half time turn the pieces of meat.
- ⅓ kg potato
Prepare the potatoes. Peel and cut the potatoes in cubes (1,5cm), add them to the meat 50min before time ends.
Remove the dish from the oven, serve with a side salad. Can also be served with oven cooked rice. Enjoy!