This April, we suggest a family recipe, Rump Steak Terceira Island Style, by Benedita Roquette.
On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.
Ingredients
- 500g rump steak
- 500g shank on the bone
- 3 slices of smoked bacon
- Allspice corns
- Black pepper corns
- 2 onions
- Monte Velho Red 2015 for seasoning
- Herdade do Esporão Vinegar
- 50g butter
- Salt to taste
Directions
Add 1 sliced onion, half of chopped bacon, 3 allspice corns and 4 black pepper corns in a casserole dish. Arrange the meat on top and cover it with another layer of sliced onion, the same amount of allspice and pepper corns, the remaining bacon and diced butter.
Fill the casserole dish with the Monte Velho Red until it covers the meat, and add 2 tablespoons of vinegar. Add salt to taste. Cook in a hot oven until the meat falls of the bone and is very tender (about 4 hours). When the wine starts reducing, add water.
To enjoy with 4 Castas Red 2015.
