1.5 kg of beef
125 g of pork fat
1 veal chop
15 scallions
3 dl of white wine
2 tablespoons of old aguardente velha
50 g of butter
3 dl of beef broth
750 g of carrots
2 whole cloves of garlic
1 bay leaf
1 sprig of thyme
Salt and pepper to taste
1.5 kg of beef
125 g of pork fat
1 veal chop
15 scallions
3 dl of white wine
2 tablespoons of old aguardente velha
50 g of butter
3 dl of beef broth
750 g of carrots
2 whole cloves of garlic
1 bay leaf
1 sprig of thyme
Salt and pepper to taste
Cut the beef into a thin strip, like paio
Remove the fat cap and cut it into very fine strips
Using a specialized needle, lace the beef with the pork fat strips
Place the beef in cold water and simmer for five minutes
Drain it and pass it through ice-cold water
Put the beef in a pan with melted butter, letting it brown
Season with salt and pepper
Add white wine and beef broth
Add the veal chop (previously washed, deboned, and cut in half), the beef fat cap, scallions, and bay leaf
Cover and simmer over low heat for about an hour and a half
Add whole cloves of garlic, carrots sliced into rounds, and thyme sprigs
Combine with old aguardente velha and let it cook for another hour and a half over low heat
Remove the beef and veal chop
Cut the beef into slices and the veal into small pieces
Place the beef in a bowl, surrounded by carrot rounds, and top it with ingredients from cooking, except garlic, bay leaf, and scallions
Chill in the refrigerator until solidified
Unmold and serve cold.
