Pica-Pau

🧂 Ingredients

• 400 g Beef sirloin or tenderloin(Cut into 1.5-2 cm cubes. Choose a tender cut that cooks quickly.)
• 4-6 cloves Garlic(Minced or thinly sliced.)
• 1-2 Piri-piri chili(Finely chopped, or to taste. Adjust for desired spice level. You can also use dried chili flakes.)
• 1 Bay leaf(Optional, for added aroma.)
• 2 tbsp Olive oil(For frying.)
• 100 ml Beer (lager or pale ale)(Used for deglazing and adding flavor.)
• to taste Salt
• to taste Black pepper
• 100 g Pickles (gherkins or cornichons)(Sliced or quartered, for serving.)
• Toothpicks(For serving.)

👨‍🍳 Instructions

1. 1

   Prepare the beef: Ensure the beef is cut into uniform, bite-sized cubes (about 1.5-2 cm). Pat the beef cubes thoroughly dry with paper towels. Season generously with salt and freshly ground black pepper. This is crucial for achieving a good sear.

   ⏱️ 5 minutes
2. 2

   Sear the beef: Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for about 2-3 minutes per side, until nicely browned and a crust forms, but the inside remains slightly pink. Remove the seared beef from the pan and set aside.

   ⏱️ 8 minutes
3. 3

   Sauté aromatics: Reduce the heat to medium. Add the minced garlic and chopped piri-piri chili (and bay leaf, if using) to the same pan. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

   ⏱️ 2 minutes
4. 4

   Deglaze the pan: Pour the beer into the hot pan. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond) – this adds immense flavor. Let the beer simmer and reduce slightly for about 2-3 minutes, allowing the alcohol to cook off.

   ⏱️ 3 minutes
5. 5

   Combine and finish: Return the seared beef to the pan. Toss everything together to coat the beef in the sauce. Cook for another 1-2 minutes, just until the beef is heated through and coated in the glossy sauce. Taste and adjust seasoning if needed.

   ⏱️ 2 minutes
6. 6

   Serve: Remove the bay leaf. Transfer the Pica-Pau to a serving dish. Arrange the sliced pickles around the dish or on the side. Serve immediately with toothpicks for easy enjoyment.

   ⏱️ 1 minute

💡 Pro Tips

• ✓This dish is best served hot, straight from the pan.
• ✓Adjust the amount of piri-piri to control the spiciness.
• ✓Ensure you don't overcook the beef; it should remain tender.
• ✓A crusty bread is excellent for soaking up the delicious sauce.

🔄 Variations

• For a richer flavor, you can deglaze with a splash of red wine instead of beer.
• Add a pinch of smoked paprika for an extra layer of flavor.
• Include thinly sliced onions or bell peppers sautéed with the garlic for added vegetables.

🥗 Nutrition

Per serving