Macau Portuguese Red Wine Stew
A fusion dish blending Macau and Portuguese flavors, with tender beef and rich red wine sauce infused with aromatic spices.
Ingredients
14 items- Beef brisket 500g
- Dry red wine 250ml
- Onion 1
- Carrot 1
- Tomato 2
- Garlic 4 cloves
- Ginger 3 slices
- Bay leaves 2
- Cinnamon stick 1 small piece
- Olive oil 2 tbsp
- Salt 1 tsp
- Black pepper 1/2 tsp
- Sugar 1 tsp
- Water or stock 500ml
Nutrition
Steps （8 steps）
Soak beef in cold water for 30 minutes to remove blood, drain. Slice onion, cut carrot into chunks, peel and chop tomatoes, slice garlic.
Heat oil in pot over high heat, sear beef cubes until browned on all sides, about 2 minutes per side. Set aside.
Add remaining oil, cook onion over medium heat until translucent, about 3 minutes. Add garlic, ginger, bay leaves, cinnamon; stir until fragrant, 1 minute.
Add tomatoes, cook over medium heat until softened and juicy, about 3 minutes.
Pour in red wine, bring to a boil over high heat, scraping up browned bits. Reduce heat to medium-low and simmer until wine reduces by half, about 5 minutes.
Return beef to pot, add water and carrots. Bring to a boil, then reduce to low heat, cover and simmer for 1.5 hours until beef is tender.
Uncover, season with salt, black pepper, and sugar. Increase heat to high and reduce sauce until thick enough to coat the back of a spoon, about 5-8 minutes.
Discard bay leaves and cinnamon. Transfer beef and vegetables to a deep dish, pour sauce over, and garnish with chopped parsley.
Tips
Always sear the beef first to seal in juices. Choose a red wine with soft tannins. Adjust braising time based on meat cube size. Reducing the sauce at the end enhances flavor.
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