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Borrego estufado à Portuguesa - Ruralea
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–+ servings
Tempo1 hour 15 minutes
Calorias737kcal
Doses6

INGREDIENTES

  • 1,5 kg de borrego aos pedaços
  • 1 cebola
  • 5 dentes de alho
  • 1 colher de chá de colorau
  • 150 ml de vinho branco
  • qb de água
  • qb de azeite
  • qb de sal
  • qb de pimenta

PREPARAÇÃO

  • Comece por alourar em azeite a cebola e o alho picados.
  • Acrescente o colorau.
  • Apure um pouco e refresque com vinho branco.
  • Em seguida coloque o borrego e tempere com sal e pimenta.
  • Junte um pouco de água.
  • Deixe confeccionar por 60 min. para que apure.
  • Retifique o tempero. Se necessário, junte um pouco de água.
  • Apure mais um pouco.
  • Sirva.

DICAS

  • Limpe bem o borrego de gordura antes de confecionar.
  • Pode utilizar alguns enchidos no refogado inicial.
  • Os alhos podem ser utilizados inteiros ou picados.
  • Escolha as partes do borrego que preferir, desde a pá, barriga ou costelas.
  • Sugerimos que junte 400 a 500 ml de água após a colocação do borrego no tacho.
  • Sirva com arroz branco ou batata frita e salada.