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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Portugal - Beef Portuguese-Style (Carne Guisada) Recipe

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This recipe for Portugal - Beef Portuguese-Style (Carne Guisada), by , is from San Diego Diplomacy Council Around The World Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brandon Padilla

Category:
Category:

Ingredients:  
Ingredients:  
3 garlic cloves, finely chopped
1 tablespoon paprika
2 bay leaves, crumbled
2 tablespoons olive oil
1 3 pound chuck roast, bone-in, or bottom round roast
2 medium onions, thinly sliced (about 2 cups)
teaspoon crushed red pepper
1 cup red wine
1 to 2 cups water, as needed
2 large, very ripe tomatoes, peeled, seeded, and chopped coarsely (about 2 cups)
2 tablespoons finely chopped parsley
6 large new potatoes, peeled and quartered
3 large carrots, peeled and cut into large chunks

Directions:
Directions:
Using a pestle, mash the garlic in the bowl of a mortar. Add the parsley, paprika, and bay leaves, mashing well after each addition. While mixing, drizzle in the olive oil. Rub this mixture over the meat and place the meat in a Dutch oven with the onions and crushed red pepper.
Mix the wine with the water and pour into the pan, adding more wine and water, if needed, in equal amounts so that it comes a third of the way up the side of the roast. (If you wish to marinate this roast, simply cover at this point and set in the refrigerator several hours or overnight, occasionally turning the meat in the marinade).
In the same pan, place the tomatoes and 1 tablespoon of the parsley around the meat. Cover tightly and place the pan over medium-high heat. When the liquid starts to boil, reduce the heat and simmer until almost tender, about 1 hours. Add the potatoes and carrots.
Continue to simmer, covered until the beef is tender and vegetables are done (about 30 minutes more).
Remove the beef and vegetables to a serving platter and cover. Reduce the braising liquid by half and pour over the beef and vegetables. Garnish with fresh chopped parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2-1/2 hours
Personal Notes:
Personal Notes:
(Brandon serves on the Board of Directors of the San Diego Diplomacy Council). His maternal grandmother is from the Azores Islands. The Azores are a group of islands in the North Atlantic Ocean belonging to Portugal.

 

 

 

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