Esta é uma receita que me lembro da minha mãe fazer quando eu era pequena e de que sempre gostei. É uma versão rápida, sem marinadas prévias e feita com tudo em crú. Fica uma delícia e é uma variante à versão normal do entrecosto. Não se preocupe com as crianças, porque a parte alcoólica do vinho desaparece na cozedura.
Ingredientes (4 pessoas):- 1 Kg de entrecosto;
- 4 folhas de louro;
- 1 cabeça de alhos inteira;
- 250 ml. de vinho tinto;
- sal e pimenta q.b.;
- 2 colheres de sopa de azeite;
Corte o entrecosto em tiras e descasque os alhos. Numa panela coloque uma colher de sopa de azeite.
Disponha fatias de entrecosto no fundo até cobrir, ponha uma pitada de sal e pimenta, parte dos alhos cortados em lascas, louro e borrife com um pouco de azeite. Faça camadas iguais até ficar sem entrecosto. Pode colocar alguns alhos inteiros.
Junte o vinho tinto, tape a panela e deixe cozer em lume médio/brando por cerca de 40 minutos ou até a carne ficar bem refogada.
Aqui foi acompanhado com batatas novas cozidas em água com sal, um pouco de azeite e louro. Mas pode acompanhar com purés, batata frita, massa, arroz, couscous... o que lhe apetecer, porque faz um molho espetacular e fica bem com tudo!
This is a recipe that I remember my mother making when I was little and I always liked. It is a quick version, without previous marinades and made with all in raw. It is a delight and is a variant to the normal version of the ribs. Do not worry about the children, because the alcoholic part of the wine disappears with the cooking.
Ingredients (4 persons):
- 1 kg of spare ribs;
- 4 bay leaves;
- A whole head of garlic;
- 250 ml. red wine;
- Salt and pepper;
- 2 tablespoons olive oil;
- 4 bay leaves;
- A whole head of garlic;
- 250 ml. red wine;
- Salt and pepper;
- 2 tablespoons olive oil;
Cut the ribs into strips and peel the garlic. In a pan place a tablespoon of olive oil.
Place slices of ribs at the bottom until cover, put a pinch of salt and pepper, cut into flakes part of the garlic and add, a bay leaf and sprinkle with a little olive oil. Take equal parts until no ribs. You can put some garlic cloves whole.
Place slices of ribs at the bottom until cover, put a pinch of salt and pepper, cut into flakes part of the garlic and add, a bay leaf and sprinkle with a little olive oil. Take equal parts until no ribs. You can put some garlic cloves whole.
Add the wine, cover the pan and cook over medium heat / low heat for about 40 minutes or until meat is well stewed.
Here was accompanied with new potatoes boiled in salt water, a little olive oil and bay leaves. But you can accompany with purees, chips, pasta, rice, couscous ... whatever you desire, because it makes a spectacular gravy and goes with everything!
Here was accompanied with new potatoes boiled in salt water, a little olive oil and bay leaves. But you can accompany with purees, chips, pasta, rice, couscous ... whatever you desire, because it makes a spectacular gravy and goes with everything!
BOM APETITE!! / BON APPETIT!!
