Portuguese Shortribs

Step 1/11

• 1 l white wine
• 1 head garlic
• 4 bay leaves
• 2 tbsp sweet paprika powder
• 1 tbsp pepper
• 2 tbsp lemon juice
• salt

• bowl

Mix the white wine, the lemon juice, paprika, garlic in slices, bay leaves, the salt and the pepper. Set aside.

Step 2/11

• 2½ kg beef short ribs

Prepare the meat, cut the shortribs in pieces of 6x6cm, leave the bone attached.

Step 3/11

• 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.

Step 4/11

Remove the meat from the refrigerator 30min before cooking.

Step 5/11

• 2 onions
• 75 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.

Step 6/11

Take the meat from the marinade and spread over the onions, leaving some space for the potato's.

Step 7/11

• 500 g tomato purée (passata)
• 50 g lard
• 200 ml olive oil

Spread the tomato puree, the olive oil and the lard over the meat. Meanwhile turn the oven on at 180C/350F.

Step 8/11

• water

Pour the marinade with all the ingredients (garlic, bay leaves, etc) over the meat, fill the dish with water until the meat is covered.

Step 9/11

Transfer the dish to the oven and will cook for 3hours, at half time turn the pieces of meat.

Step 10/11

• 1 kg potato

Prepare the potatoes. Peel and cut the potatoes in cubes (1,5cm), add them to the meat 50min before time ends.