bowl, airtight container, terracotta oven dish 30x20x5cm
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- 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.
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- ⅞ kg beef short ribs
Prepare the meat, cut the shortribs in pieces of 6x6cm, leave the bone attached.
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- 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.
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Remove the meat from the refrigerator 30min before cooking.
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- 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.
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Take the meat from the marinade and spread over the onions, leaving some space for the potato's.
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- 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.
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Pour the marinade with all the ingredients (garlic, bay leaves, etc) over the meat, fill the dish with water until the meat is covered.
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Transfer the dish to the oven and will cook for 3hours, at half time turn the pieces of meat.
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- ⅓ kg potato
Prepare the potatoes. Peel and cut the potatoes in cubes (1,5cm), add them to the meat 50min before time ends.
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Remove the dish from the oven, serve with a side salad. Can also be served with oven cooked rice. Enjoy!
Enjoy your meal!