🇵🇹 Portugal · Food
Pica-Pau de Vaca
By eatmundo · August 3, 2026
🇵🇹 PTA classic Portuguese 'petisco' consisting of bite-sized beef strips sautéed in a savory, tangy sauce. Perfect for sharing with friends.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the beef into small, bite-sized strips or cubes and season with salt, paprika, and crushed garlic.
- 2
In a large skillet, heat the olive oil over high heat until it just begins to smoke.
- 3
Add the beef in a single layer, searing quickly until browned but still tender, about 4-5 minutes.
- 4
Pour in the white wine and add the bay leaves, scraping the bottom of the pan to deglaze all the flavorful bits.
- 5
Reduce the heat and let the sauce simmer for 3 minutes until it reduces slightly and coats the meat.
- 6
Stir in the chopped pickles at the very end to add a sharp crunch and acidity.
- 7
Serve immediately in the same skillet with toothpicks for sharing and plenty of crusty bread to soak up the sauce.
Frequently Asked Questions
What beef cut is best?+
Tenderloin (lombo) or rump steak (alcatra) are perfect because they cook fast and stay tender.
Why is it called Pica-Pau?+
The name means 'Woodpecker,' referring to the way friends pick at the meat with toothpicks.
Can I add mustard?+
Some modern versions add a tablespoon of Dijon mustard to the sauce for extra depth, though it is not strictly traditional.
Is the sauce supposed to be watery?+
No, it should be thick enough to coat the meat, concentrated with the wine and juices.
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