Alentejo Style Beef with Clams

Tender beef cubes marinated in white wine and paprika, paired with clams opening in a short, robust sauce. Fresh coriander cuts through the richness for a sharp balance.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 730
• Protein: 59 g
• Carbs: 42 g
• Fat: 32 g

Ingredients

• 800 g Beef rib roast ( cut into 3cm cubes )
• 500 g Clam ( well rinsed )
• 600 g Potato ( cubed )
• 200 ml Dry white wine
• 4 piece Garlic ( minced )
• 1 tbsp Sweet paprika
• 2 piece Bay leaf
• 3 tbsp Extra virgin olive oil
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 2 tbsp Red pepper paste

Instructions

1. Marinating the meat

   In a dish, mix the beef cubes with the massa de pimentão, minced garlic, paprika, crumbled bay leaves, and white wine. Let it rest in the fridge for at least 2 hours so the meat absorbs the flavors.

2. Preparing the potatoes

   Cut the potatoes into regular cubes. Fry them in hot oil until they are crispy on the outside and tender on the inside. Drain them on paper towels.

3. Searing the beef

   Drain the meat, reserving the marinade. In a skillet with very hot olive oil, sear the beef pieces over high heat. They should develop a nice brown crust without boiling in their juices.

4. Deglazing and reducing

   Pour the marinade liquid into the skillet to deglaze the cooking juices. Let it reduce by half over medium heat until the sauce becomes syrupy and coats the meat.

5. Opening the clams

   Add the well-rinsed clams. Cover and cook for 3 to 5 minutes. As soon as they are all wide open, remove from heat immediately to prevent the meat from becoming rubbery.

6. Final assembly

   Gently fold the fried potatoes into the meat and clams. Generously sprinkle with chopped coriander. The scent of the herbs should mingle with the steam from the dish.

Chef's tips

• Always discard any clams that do not open during cooking.
• Go easy on the salt as clams release natural briny seawater.
• For ultra-tender meat, use chuck or shoulder cuts.

Storage

Can be kept for 24 hours in the fridge, though the potatoes will lose their crispiness.