Alentejo-style Meat

Carne à Alentejana - A Taste Indulgence

Preparation time: 20 minutes
Marinating time: 4 hours
Cooking time: 30 minutes
Total: 4 hours and 50 minutes
Number of servings: 4

Introduction

Carne à Alentejana is a traditional, savory recipe that combines succulent meat with fresh scallops, offering a culinary feast that no food lover should miss. This recipe combines the rich flavors of meat with the freshness of seafood and can be a real kitchen adventure to prepare. It is a dish that evokes memories and culinary traditions, perfect for a family dinner or a get-together with friends.

Ingredients

- 800 g pork or beef, cut into fat-free pieces
- 2 tbsp pepper paste
- 3-4 cloves garlic, crushed
- 2-3 bay leaves
- Salt and pepper to taste
- 200 ml white or red wine
- 500 g fresh (or frozen) clams
- 1 kg potatoes, diced
- Cooking oil, lard or olive oil for frying
- 1 bunch fresh parsley or coriander (optional)
- 1 lemon, to serve
- Olives and pickles for garnish (optional)

Marinade preparation

1. In a large bowl, place the meat pieces and add the pepper paste, crushed garlic, bay leaves, salt, pepper and wine. Mix well so that all ingredients evenly coat the meat. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight. Marinating is essential to allow the meat to absorb all the flavors.

Preparing the scallops

2. If using fresh scallops, place them in a bowl of salted water for 2 hours to remove the grit. Be sure to rinse them well under cold running water before using. If using frozen clams, they are already cleaned and can be washed and used straight away.

Cooking Potatoes

3. Peel and dice the potatoes. In a deep frying pan, heat the oil (or lard) and fry the potatoes until golden brown and crispy. Remove and drain on a paper towel to remove excess oil. These fries will add a crispy contrast to the final dish.

Meat preparation

4. In a large skillet, add 4 tablespoons oil (or 2 tablespoons lard) and heat thoroughly. Remove the meat from the marinade, draining it slightly, and add it to the pan. Let the meat cook for 5 minutes covered, stirring occasionally to brown evenly.

5. Pour the marinade into the pan, cover and simmer for 2 minutes. This is when the flavors blend and the meat becomes tender.

Adding the scallops

6. Add the scallops to the pan, stir well and put the lid on. Cook until the scallops open, which should take about 5-7 minutes. It is important not to overcook them as they can become gummy.

Finalizing the preparation

7. Once the scallops have opened, add the chopped coriander and fried potatoes. Mix well to combine all the ingredients. Let the mixture cook together for another 2-3 minutes to blend the flavors.

Serving

Carne à Alentejana is served warm with slices of lemon on the side. Finely chopped olives and pickles can provide a nice contrast and add a touch of freshness. This recipe pairs well with a dry white wine or a cold beer to complement the rich flavors.

Practical tips

- Use quality, lean meat for a juicy dish.
- If you prefer, you can also add prawns to intensify the taste.
- Long-term marinating will allow the flavors to penetrate the meat better.
- For extra flavor, add a tablespoon of tomato paste to the marinade.

Nutritional Benefits

This recipe is high in protein thanks to the meat and scallops, which are an excellent source of essential nutrients. The fries also provide carbohydrates for energy. Pay attention to the amount of oil used for frying to keep the dish moderate in calories.

Frequently Asked Questions

1. Can I use frozen scallops?
Yes, frozen clams are already cleaned and can be used without any problems.

2. How can I spice up the recipe?
Add a little chili pepper to the marinade for a more intense flavor.

3. What is the best garnish for this dish?
Olives and pickles are traditional garnishes that complement this dish perfectly.

Possible Variations

- Instead of French fries, you can use mashed potatoes for a smoother and creamier texture.
- Add vegetables such as carrots or peppers to enrich the dish with other flavors.

Personal note

This recipe for Carne à Alentejana is a true homage to culinary traditions. I fondly remember the family dinners, where everyone contributed their share and everyone gathered around the table to savor these delicacies. I recommend you try this recipe, share it with your loved ones and create unforgettable memories around the table. Enjoy!

 Ingredients: 800 g pieces of meat (pork or beef) 2 tablespoons of pepper paste 3-4 crushed garlic cloves 2-3 bay leaves salt, pepper 2 dl white or red wine 500 g mussels 1 kg potatoes cooking oil, lard, or olive oil for frying 1 bunch of fresh parsley or coriander optional: 1 liter of sour cream