I love a good old-fashioned Portuguese recipe that has been passed down generation after generation as much as the next person, but this is not it. This recipe is purely my Portuguese cooking skills put to use with an updated combination of ingredients. The braising method isn’t something that I grew up with, but in this dish, it’s perfect. I even so so far as to serve this over mashed potatoes! Let’s get crazy now! So, if you are in the mood for something Portuguese that is a bit different from anything you’ve ever tried, check this out!
Someone asked me once about my Portuguese Beef Stew, what is it that makes it “Portuguese” exactly? My response was that the combination of spices, the use of Portuguese sausage and the specific ingredients are what makes it “Portuguese”. Like many nationalities, Portuguese cooking has it’s go-to ingredients, paprika, garlic, onions etc. Then there are some ingredients like Pimenta Moida (Portuguese Ground Pepper) that are very specific to Portuguese cuisine. If you get a handle on exactly what makes something “Portuguese”, you can really make almost anything “Portuguese Style”. And that is what I’ve done for you today.
Of course with all that being said… there are probably thousands of ways to make something “Portuguese Style”. This is the “Portuguese Style” that I grew up with. And that has a lot to do with where my family is from. My mother’s family is from the village of Povoação and my father’s family is from the village of Rabo de Peixe which are both in St. Michael, Azores, Portugal, but on opposite sides of the island separated by mountains. Now that may not seem like a big deal now… but, when flavor profiles were being developed long before people had cars to travel to and from villages and up and down mountains, each village made their own style of “Portuguese Style” food and they were just a little different. Both villages are located on the ocean and so they both accepted spice traders from all over the world making the spices they cook with a bit different. So, MY “Portuguese Style” is mostly a combination of the styles in those two villages and by extension a combination of spices from all over the world! How awesome is that?
Let me show you how I made this “Portuguese Style” dish…
Portuguese Style Braised Short Ribs
Serves 2-4Ingredients:
8-16 short ribs (8 to serve 2 or 4 to serve 4)
1 bag frozen pearl onions
1/4 cup Portuguese crushed red pepper
8 cloves of garlic, crushed and peeled
3/4 can of domestic beer
2 Tbls. tomato paste
1 tsp. Portuguese Allspice
kosher salt
fresh cracked black pepper
olive oil
Directions:
Pre-heat oven to 275°F. Before you begin take the short ribs out of the fridge generously sprinkle with salt and pepper and let sit out for about 20-30 minutes and defrost the pearl onions.
Place a pot over medium heat and add in a few Tbls. of olive oil. Sear the meat on each side until browned, this process should take about 20 minutes. Remove the meat from the pot and set aside. To the drippings, add in the pearl onions and saute until starting to caramelize. Add in garlic. Add in Allspice, tomato paste and beer. Then add in short ribs including any drippings from the plate they were placed on. Cover and place in oven for 1 hour and 45 minutes.
Remove from oven and taste for salt and pepper. Serve over something plain like mashed potatoes or white rice. Enjoy!