For April, we suggest a family recipe, Rump Steak Terceira Island Style, by Benedita Roquette.
-
Ingredients
-
1 octopus
-
6 garlic cloves
-
Quinta dos Murças Olive Oil
-
1kg of small potatoes
-
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.