Recipe by Manuel Azevedo at Tasca Tasca
The marinade
¾ cup (177 grams) dry red wine
6 cloves garlic, smashed
2 tablespoons (30 grams) red wine vinegar
1 tablespoon (14 grams) fine sea salt
2 teaspoons (4 grams) Portuguese spice blend (p. 21)
1 bay leaf, crumbled
The pot roast
5 pounds (2.3 kilograms) boneless beef short ribs, cut into 3-inch pieces
6 ounces (170 grams) linguiça, cut into ½-inch... Read More »