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Ensopado de borrego tradicional - Ruralea
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–+ servings
Tempo1 hour 20 minutes
Calorias637kcal
Doses6

INGREDIENTES

  • 1 kg de borrego partido em pedaços
  • 1 cebola
  • 5 dentes de alho
  • 1 kg de batatas
  • 1 colher de sopa de colorau
  • 200 ml de vinho branco
  • qb de água
  • qb de sal
  • qb de pimenta
  • qb de azeite

PREPARAÇÃO

  • Num tacho coloque azeite, os pedaços de borrego, cebola picada, alho picado, colorau, sal e pimenta. Envolva e deixe cozinhar durante 20 minutos.
  • Refresque com o vinho branco e continue a confecionar.
  • Junte água a ferver até cobrir a carne. Retifique os temperos.
  • Continue a confecionar durante 60 a 90 minutos.
  • Acrescente as batatas e volte a retificar os temperos.
  • Confecione até as batatas estarem cozidas.
  • Sirva.

DICAS

  • Adapte a quantidade de carne e dos restantes ingredientes se quiser confecionar maior quantidade.
  • O borrego deve ser partido em pedaços médios e ter osso.
  • Utilize louro no tempero se apreciar.
  • Aromatize com ervas a gosto. Salsa, hortelã ou coentros são excelentes opções.
  • Acompanhe com pão alentejano.