O entrecosto no forno é um clássico da cozinha portuguesa, sinónimo de uma refeição reconfortante e cheia de sabor. A marinada rica em massa de pimentão, alho e vinho branco penetra na carne, deixando-a tenra e suculenta. É um prato ideal para um almoço de domingo em família, acompanhado de batatas assadas ou um arroz branco soltinho.

Ingredientes

  • 700g de entrecosto inteiro
  • 1 c.s. de massa de pimentão
  • 1 c.c. de massa de alho
  • 2 dl vinho branco
  • 2 c.s. de margarina
  • 1 folha de louro
  • 1 raminho de alecrim
  • pimenta q.b.

Preparação

  1. Comece por criar uma pasta com a massa de pimentão, a massa de alho, o vinho branco, a pimenta, a folha de louro e o alecrim.
  2. Pincele o entrecosto com a pasta e reserve por um período mínimo de 30 min. que a carne absorva o sabor.
  3. Coloque a margarina sobre o entrecosto e leve ao forno previamente aquecido.

For a hearty and flavourful meal straight from a Portuguese kitchen, here is the English version of this recipe.

Oven-Roasted Pork Ribs

This oven-roasted pork ribs recipe is a true Portuguese classic, celebrated for its robust flavours and incredibly tender meat. The heart of the dish is a flavourful marinade made from traditional ingredients like massa de pimentão (a rich, salty red pepper paste) and garlic, thinned with white wine. This paste not only seasons the meat but also helps to tenderise it, resulting in ribs that are succulent and fall-off-the-bone tender.

It’s the kind of comforting, satisfying dish that is perfect for a lazy Sunday lunch or a family gathering. The preparation is wonderfully simple, with the oven doing most of the work and filling your home with an irresistible aroma. While the recipe is fantastic as is, you could add some sliced onions and potatoes to the roasting tin to cook alongside the ribs, soaking up all the delicious pan juices.

For a slightly different flavour profile, consider adding a pinch of smoked paprika to the marinade for a smoky depth, or a splash of orange juice for a hint of citrusy sweetness that cuts through the richness of the pork. Serving it with a simple green salad or some crusty bread to mop up the pan sauce is highly recommended.

Ingredients

  • 700g rack of pork ribs
  • 1 tbsp red pepper paste (massa de pimentão)
  • 1 tsp garlic paste
  • 200ml white wine
  • 2 tbsp margarine or butter
  • 1 bay leaf
  • 1 sprig of rosemary
  • Freshly ground black pepper to taste

Method

  1. Start by mixing the red pepper paste, garlic paste, white wine, pepper, bay leaf, and rosemary to create a marinade.
  2. Brush this paste all over the pork ribs, ensuring they are well-coated. Set aside to marinate for at least 30 minutes to allow the meat to absorb the flavours.
  3. Dot the margarine or butter over the top of the ribs. Place in a roasting tin and cook in a preheated oven (a moderate temperature of 180°C / 350°F / Gas Mark 4 is recommended) for approximately 1 hour or until the meat is tender and cooked through, basting occasionally with the pan juices.