Best 6 Portuguese Beef And Onions Recipes

CAçOILA | PORTUGUESE STEWED BEEF

Steps:

• The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
• About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
• In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
• Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
• Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens. Originally published May 10, 2001.

PORTUGUESE BRAISED STEAK & ONIONS

Steps:

• 1. Heat oven to 250 - 300 degrees Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
• 2. Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

PORTUGESE BIFES DE CEBOLADA, BEEF & ONIONS RECIPE - (3.8/5)

Steps:

• Melt butter in saute pan. Layer steak, onions, tomatoes, garlic and parsley with a few bay leaves on each layer. Repeat till all the steak is finished. Cook on med low heat for approximately 30 mins or until meat is done and tender. Serve with boiled potatoes or white rice.

PORTUGUESE BEEF AND ONIONS

Steps:

• Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides.
• Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point.
• Reduce the heat to low, cover and cook for 20 minutes.
• Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid.
• Before serving sprinkle with the fresh cilantro.

PORTUGUESE STEW

Steps:

• You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
• Do the same exact thing in the other large saucepot.
• To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
• Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
• To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.

PORTUGUESE BEEF AND ONIONS (BIFES DE CEBOLADA)

Steps:

• Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides.
• Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point. Reduce the heat to low, cover and cook for 20 minutes.
• Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid. Add salt and pepper to taste.
• Serve hot sprinkled with fresh coriander.