Grão de Bico com Carne

Meat that falls apart under pressure, bound by a smooth sauce with smoky chorizo accents. The chickpeas are tender, soaked in a reduced and glossy cooking juice.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1047
• Protein: 67 g
• Carbs: 68 g
• Fat: 46 g

Ingredients

• 600 g Beef shank ( cut into 3cm cubes )
• 500 g Chickpea ( cooked and drained )
• 100 g Chorizo ( sliced )
• 100 g Smoked lardons ( plain )
• 1 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 150 ml Dry white wine ( for deglazing )
• 3 tbsp Extra virgin olive oil
• 2 piece Bay leaf
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Red pepper paste

Instructions

1. Sear the meat

   In a pot with olive oil, brown the shank cubes on all sides. The meat should be well browned to create the juices needed for the sauce.

2. Sauté the aromatics

   Add the chopped onion, pressed garlic, sliced chorizo, and bacon. Let melt until the onion is translucent and the chorizo releases its red oil.

3. Deglaze and simmer

   Deglaze with white wine, scraping the bottom. Add the crushed tomatoes, red pepper paste (massa de pimentão), bay leaf, and paprika. Cover with water. Cover and simmer over low heat until the meat is tender.

4. Thicken with chickpeas

   Pour in the chickpeas. Let reduce uncovered for 10 minutes. The sauce should coat the spoon and the flavors should be concentrated.

Chef's tips

• Beef shank is ideal because its collagen will naturally thicken the sauce during reduction.
• If using canned chickpeas, keep a bit of their liquid to add even more body to the dish.

Storage

Keeps for 3 days in the fridge. It's even better when reheated as the flavors infuse the meat.