Gastronomy

Assobio with Meat Barbecue

Assobio with Meat Barbecue

We went in search of people whose relationship with food and wine inspired us, and it was in Gerês (Northern Portugal) that we found Maria and Tomás.

Set in a cheerful atmosphere, this couple from Porto shared a Sunday family lunch with us – children running around outside, a fired up grill, wine glasses in hand and good conversation. Today with a different challenge, to bring Assobio Red to the table. On our plates, T-bone steaks with roast potatoes, mushrooms and caramelised onion. A special day, a mission accomplished.

Ingredients

  • 3 Onions
  • 2 Spoons of sugar
  • Balsamic vinegar to taste
  • 250gr of Mushrooms
  • Olive oil to taste
  • Garlic
  • Roasting potatoes
  • 1.5 kg of Aged beef

Preparation

CARAMELISED ONION: Cut 3 onions into slices no more than 1cm thick. Sauté the onion in olive oil on low heat, stirring well. This is a slow process that can take 40 minutes or more. The two spoons of sugar are only added after the onion has released its juices – turn the heat up to help the process. Before removing the saucepan, add a touch of balsamic vinegar. At the end, the onion should be reduced to half the amount.

WHITE MUSHROOMS (PARIS): Slice the mushrooms and sauté in olive oil with two cloves of chopped garlic (important: must be on high heat). Remove as soon as the mushroom juices have evaporated.

Quarter potatoes and roast in the oven with olive oil and garlic. Remove once cooked and golden.

AGED BEEF: Let meat breathe for an hour before placing on the grill. Once the coals are hot, grill the meat for 5 to 10 minutes on each side. In the end, season with fleur de sel.

Bon appétit.

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