Este prato de costeleta de vitela com batata doce é uma celebração da cozinha de fogo, onde ingredientes simples e de alta qualidade são transformados em algo verdadeiramente especial. A combinação da suculenta vitela Barrosã grelhada, a doçura da batata-doce caramelizada e o aroma das ervas frescas cria uma refeição rústica, elegante e cheia de sabor.

Ingredientes

  • Costeletas de vitela Barrosã
  • 4 Batatas doce (laranja) em rodelas
  • Espargos
  • Rosmaninho
  • Tomilho limão
  • Sal
  • Flor de sal
  • Azeite
  • 1 Cabeça de alhos

Preparação

  1. Comesse por acender o fogareiro até ficar em brasa.
  2. Entretanto lave as batatas doce, corte em rodelas e leve ao lume numa panela com água até iniciar a fervura, retire as batatas e reserve.
  3. Faça o azeite de alho, levando a cabeça de alhos ao forno pré aquecido a 180 graus durante 20 minutos, retire a pele aos alhos, acrescente uma dose generosa de azeite, triture com a varinha e passe num passador de rede.
  4. Numa tábua de corte, pique uma mão cheia de folhas de rosmaninho e tomilho limão, adicione azeite de alho e reserve na tábua.
  5. Comece por grelhar as batatas colocando-as sobre a grelha bem quente, virando de quando em vez , tempere com flor de sal e regue com um pouco de azeite de alho, retire e reserve.
  6. Chegou o momento de grelhar a carne, coloque-a sobre a grelha, adicione sal grosso, um pouco de azeite e tenha em atenção não cozinhar em demasia, retire da grelhe e deixe repousar na tábua por cima das ervas picadas com azeite de alho.
  7. Numa frigideira com um fio de azeite, salteie os espargos adicionando sal, reserve.
  8. Faça o empratamento colocando as costeletas, as rodelas de batata doce, os espargos e regue com azeite de alho, decore com um ramo de rosmaninho e uma haste de tomilho limão.

Here’s a recipe that brings the heart of Portuguese barbecue to your kitchen.

Barrosã Veal Chop with Sweet Potato

This recipe is a beautiful testament to the power of simple, high-quality ingredients cooked over an open fire. It celebrates the prized Barrosã veal, a DOP (Protected Designation of Origin) product from the north of Portugal, known for its exceptional tenderness and flavour. Grilling the veal chop imparts a delicious smoky char that is perfectly balanced by the sweetness of the grilled sweet potato and the vibrant, aromatic notes of rosemary and lemon thyme.

The centrepiece of this dish is the garlic-infused olive oil, which is used to flavour both the potatoes and the meat, tying all the elements together. It’s a dish that feels both rustic and sophisticated, perfect for a special weekend lunch or a summer barbecue with friends.

While a charcoal grill gives the best flavour, you can achieve a great result on a gas barbecue or even using a cast-iron griddle pan on the stovetop. The key is to get a good sear on the meat and vegetables while ensuring they are cooked to perfection on the inside.

Ingredients

  • Barrosã veal chops
  • 4 orange-fleshed sweet potatoes, cut into rounds
  • Asparagus spears
  • Rosemary
  • Lemon thyme
  • Coarse salt
  • Fleur de sel (or flaky sea salt)
  • Olive oil
  • 1 head of garlic

Method

  1. Begin by lighting your charcoal grill and letting it burn until the coals are covered in a white ash.
  2. Meanwhile, wash the sweet potatoes, cut them into thick rounds, and place them in a saucepan of water. Bring to a boil, then immediately remove the potatoes and set them aside. This parboiling step helps them cook through on the grill without burning.
  3. To make the garlic-infused oil, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Place the whole head of garlic in the oven and roast for 20 minutes. Remove the softened cloves from their skins, place them in a beaker with a generous amount of olive oil, and blend with an immersion blender. Strain the oil through a fine-mesh sieve.
  4. On a cutting board, finely chop a handful of fresh rosemary and lemon thyme leaves. Drizzle with some of the garlic oil and leave this mixture on the board.
  5. Start by grilling the sweet potato slices. Place them on the hot grill, turning occasionally. Season with fleur de sel and drizzle with a little of the garlic oil. Once tender and nicely marked, remove and keep warm.
  6. Now it’s time to grill the meat. Place the veal chops on the grill, season with coarse salt, and drizzle with a little olive oil. Be careful not to overcook it. Remove the chops from the grill and let them rest for a few minutes directly on top of the chopped herbs and garlic oil on your cutting board.
  7. In a frying pan with a dash of olive oil, sauté the asparagus spears with a pinch of salt until tender-crisp.
  8. To serve, arrange the veal chops, sweet potato rounds, and sautéed asparagus on a plate. Drizzle everything with the remaining garlic oil and garnish with a sprig of rosemary and a stem of lemon thyme.

Tips:

  • Resting the veal chop on the bed of herbs after grilling is a fantastic technique. The residual heat of the meat gently warms the herbs and oil, releasing their aromas and creating a delicious, instant sauce.
  • The quality of the veal is paramount in this dish. If you can’t find Barrosã veal, look for the best quality, thick-cut, bone-in veal chop you can find.
  • Don’t skip parboiling the sweet potatoes. It ensures they are soft and creamy on the inside while getting a beautiful char on the outside.
  • Any leftover garlic oil is wonderful for drizzling over salads, roasted vegetables, or for dipping bread into. It will keep in a sealed jar in the fridge for up to a week.