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Pica-Pau
Pica-Pau is a classic Portuguese petisco (tapas or bar snack) featuring tender, bite-sized pieces of beef stir-fried with garlic, chili, and a splash of beer, often served with pickles. It's a flavorful and quick dish perfect for sharing.
đ§ Ingredienser
- 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.)
đšâđł Instruktioner
- 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.
â±ïž 5 minutes - 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.
â±ïž 8 minutes - 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.
â±ïž 2 minutes - 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) â this adds immense flavor. Let the beer simmer and reduce slightly for about 2-3 minutes, allowing the alcohol to cook off.
â±ïž 3 minutes - 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.
â±ïž 2 minutes - 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.
â±ïž 1 minute
đĄ Proffstips
- âThis dish is best served hot, straight from the pan.
- âAdjust the amount of piri-piri to control the spiciness.
- âEnsure you don't overcook the beef; it should remain tender.
- âA crusty bread is excellent for soaking up the delicious sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.