In Portugal this braise would be served with fried potatoes or rice, but it goes just as well with a pillow of buttery mash
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
For the best-quality beef at the cheapest prices, opt for braising cuts. Although different cuts are sold as braising steak, some work better than others. If you want to cook a whole piece of meat, as in this recipe, use the flank or skirt – also known as feather blade. If you want diced meat for stew, the best cut is shin. In supermarkets, where labels don’t state cuts, look for meat that isn’t too lean and has a good proportion of fat and muscle running through it.