in Portugal

Portuguese roast beef with cinnamon

updated

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Ingredients for 4 servings:

  • 800 g roast beef
  • 4 tsp cinnamon
  • 4 tbsp vinegar (fruit vinegar)
  • 4 cups water
  • 4 garlic cloves
  • 4 m.-sized onion(s)
  • 4 carrots
  • 4 tsp tomato paste or
  • 8 tbsp tomatoes, (can) if there is no tomato paste
  • 8 potatoes

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Mix water, fruit vinegar, garlic, and cinnamon, pour over the meat, and refrigerate overnight. Pour the meat and marinade into a saucepan and simmer for one hour. Add the quartered potatoes, onion, and carrot and simmer for another 30 minutes. Mix the tomatoes and tomato paste and add to the pan; bring back to a boil. In Portugal, they also add 100g of sliced ​​”chouriço” sausage, which is wafer-thinly sliced ​​cervelat sausage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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