Home · Recipes · Veal "pica-pau" with cherry pickles

Veal "pica-pau" with cherry pickles

Ingredients

to taste Oliveira da Serra Audaz Piri-Piri

0.5 dl Oliveira da Serra Classic Extra Virgin Olive Oil

to taste Oliveira da Serra Balsamic Vinegar

1 kg beef chuck

100 g unsalted butter, cubed

6 cloves garlic, sliced

30 g Dijon mustard

3 dl white wine

to taste Freshly ground pepper

1 bay leaf

Garnish

to taste Cherry pickles

to taste Julienned parsley

Cut the meat into pieces and season with salt and pepper.
Brown the meat in a little very hot olive oil, add the bay leaf, garlic, and piri-piri, pour in the white wine, and bring to a boil. Add the mustard and finish with a splash of balsamic vinegar.
Finally, thicken the mixture with butter.
Serve the pica-pau garnished with pickles and sprinkled with parsley.

Home · Recipes ·

Drag photos to navigate