🇵🇹 Portugal · Food
Carne de Vinha d'Alhos
By eatmundo · August 4, 2026
🇵🇹 PTThe precursor to the famous Hawaiian dish, this is a tangy, marinated pork or beef dish that delivers deep umami flavors. It relies on a long soak in a garlic-rich wine bath to achieve its signature tender profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely dice 1kg of beef into 2cm cubes.
- 2
In a large ceramic bowl, combine beef with 4 crushed garlic cloves, 2 bay leaves, 1 tbsp pimentão paste, 200ml white wine, and salt.
- 3
Cover the bowl tightly and refrigerate for at least 8 hours, ideally overnight, to allow the acids to tenderize the meat.
- 4
Heat 100ml olive oil in a heavy-bottomed pan over medium-high heat.
- 5
Remove the beef from the marinade, reserving the liquid, and sear the meat until browned on all sides, about 8 minutes.
- 6
Add the 3 sliced onions and sauté until translucent, taking care not to burn the garlic bits from the marinade.
- 7
Pour the reserved marinade into the pan and scrape the bottom with a wooden spoon to deglaze the flavorful brown bits.
- 8
Simmer covered on low heat for 45 minutes until the sauce reduces to a glossy, dark glaze.
- 9
Serve immediately while piping hot with crusty bread for dipping.
Frequently Asked Questions
Can I use pork instead?+
Yes, pork shoulder is actually the traditional choice for this dish and offers excellent results.
What is pimentão paste?+
It is a Portuguese red bell pepper paste that adds a deep, sweet, and smoky flavor profile.
How long should I marinate it?+
At least 8 hours is mandatory for the meat to fully absorb the wine acidity and garlic flavors.
Should I add water?+
No, the wine and onion juices should be sufficient to cook the meat; adding water will dilute the flavor.
🇵🇹 PTMundo Match
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