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