Carne de Vinha d'Alhos

Name: Carne de Vinha d'Alhos
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1kg beef chuck, cut into 5cm cubes; 500ml dry red wine; 8 cloves garlic, crushed; 4 bay leaves; 1 tsp whole black peppercorns; 3 whole cloves; 1 cinnamon stick; 2 tbsp red wine vinegar; 3 tbsp olive oil; 1 onion, diced; Salt; Fresh parsley

Carne de Vinha d'Alhos (KAR-neh deh VEE-nyah DAH-lyoosh)

Wine and Garlic Marinated Beef

⏱ Prep Time 48 hours marinating + 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 366 kcal

Beef cubes marinated for days in wine, garlic, bay leaves, and spices, then slowly braised until meltingly tender. The ancestor of Indian vindaloo, this Madeiran dish is deeply aromatic and satisfying.

Nutrition & Info

Protein 34.0g

Carbs 8.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large non-reactive bowl heavy pot with lid

Presentation Guide

Vessel: deep clay pot

Garnishes: parsley, bay leaf

Accompaniments: roasted potatoes, rice

Ingredients

1kg beef chuck, cut into 5cm cubes
500ml dry red wine
8 cloves garlic, crushed
4 bay leaves
1 tsp whole black peppercorns
3 whole cloves
1 cinnamon stick
2 tbsp red wine vinegar
3 tbsp olive oil
1 onion, diced
Salt
Fresh parsley

Instructions

1
Combine wine, garlic, bay leaves, peppercorns, cloves, cinnamon stick, and vinegar in a large bowl.
2
Add beef cubes, ensuring they are fully submerged. Cover and refrigerate for 48 hours, turning once daily.
3
Remove beef from marinade, reserving the liquid. Pat beef dry with paper towels.
4
Heat olive oil in a heavy pot. Brown beef in batches over high heat until deep golden on all sides.
5
Add diced onion and cook 5 minutes. Pour in the strained marinade.
6
Bring to a simmer, cover, and cook over very low heat for 1.5-2 hours until beef is fork-tender. Season with salt and garnish with parsley.

💡

Did You Know?

When Portuguese sailors brought this recipe to Goa, India, the locals adapted it with local spices and vinegar, creating vindaloo — a word derived from "vinha d'alhos."

Chef's Notes

Equipment Tips

large non-reactive bowl
heavy pot with lid

Garnishing

parsley, bay leaf

Accompaniments

roasted potatoes, rice

The Story Behind Carne de Vinha d'Alhos

Carne de vinha d'alhos originated in Madeira and mainland Portugal as a preservation method for meat using wine and garlic. When Portuguese navigators carried the recipe to their colony in Goa, Indian cooks adapted it with local chillies, spices, and palm vinegar, creating vindaloo. This Madeiran original remains a cornerstone of Portuguese festive cooking, especially at Christmas.

🕐 Traditionally enjoyed festive meals, christmas 📜 Origins: 15th century Madeira

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