Portuguese Madeira Beef Shanks Recipes

PORTUGUESE BRAISED BEEF SHANKS RECIPE:

Steps:

• Preheat oven to 350 degrees F. Position oven rack in lower third of oven.
• Place the peppercorns, allspice, cloves, cinnamon, and bay leaves into a cheesecloth pouch; tie securely and set aside.
• How make a cheesecloth pouch: Cut a piece of cheesecloth approximately 8 inches by 8 inches. Place your spices and/or herbs in the middle of the cheesecloth. Crush them slightly to release their flavors. Tie the cheesecloth shut with kitchen or cotton twine. Leave the tie long enough so that you can remove the cheesecloth easily.
• Heat a large oven-proof pot with a tight-fitting lid over medium-low heat until hot. Add the pancetta cubes and sizzle to render the fat and crisp up. When crispy, remove with a slotted spoon to a folded paper towel; set aside.
• Place the beef shanks into the hot rendered fat. Sprinkle salt and pepper over the top of each beef shank and sear until very brown (this step gives the dish more flavor). Turn the beef shanks and sear the other side. Sprinkle salt and pepper over the browned side. Once both sides are well seared, remove the beef shanks to a plate; set aside.
• Lower heat to low (if the pot is dry, add a little olive oil). Add the onions, stirring until they begin to release their water. Using your spatula, scrape up the browned bits on the bottom of the pan and stir into the onions. Saute the onions until softened. Add the garlic and saute an additional 1 minute.
• Add the beef stock, wine, molasses, and 1 teaspoon salt to the pot. Turn off the heat, add the prepared pancetta, beef shanks, and any accumulated juices to the pot. Nestle the cheesecloth spice pouch and the chile peppers in the pot. Cover and braise the beef in the oven, for approximately 4 hours, turning once and using a spoon, scoop up the juices and the onions and pour over the top of the shanks. Meat should be falling off the bone when done.
• Remove from oven and transfer the beef shanks to a serving platter, along with the bones (the marrow in the bone is excellent and some people love to eat it). Remove the cheesecloth spice pouch and peppers (unless you want to eat the peppers).
• At this point, the juice may be reduced, if necessary, by cooking over high heat to the obtain the consistency or thickness you desire. Skim fat from the top, taste, and season with salt and pepper if needed.
• Divided meat and bones (with marrow) onto 4 plates and ladle the sauce on top.
• Makes 4 servings.

BEEFS PORTUGUESE STYLE

Steps:

• In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
• In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
• Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

GARLIC-BRAISED BEEF SHANKS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat shanks dry and rub all over with salt and pepper.
• Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
• Transfer shanks to a large roasting pan.
• Add broth and water to skillet and bring to a boil, scraping up brown bits.
• Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours.
• Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
• Preheat oven to 350°F (leave rack in middle position).
• Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour.
• Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered.
• If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate.
• Add lemon juice and salt and pepper to taste.
• Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
• Cooks' note: Braised shank mixture can be chilled, covered, up to 2 days.

PORTUGUESE MADEIRA BEEF SHANKS

Steps:

• Place garlic, onion, green pepper, jalapeno pepper, celery and parsley in crock pot.
• rub beef shanks with rosemary and salt.
• place shanks on top of vegetables.
• pour broth and wine over shanks and vegetables.
• cover, cook on low 7 to 9 hours.
• To Serve:.
• spoon 1 cup rice into each soup plate, top rice with beef shank.
• spoon vegetable sauce over shanks.
• offer horseradish sauce if desired.

FILET OF BEEF WITH MADEIRA SAUCE

Steps:

• Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
• Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
• Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

MOM'S PORTUGUESE BEEF STEW

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.