Portuguese Pot Roast, Root Vegetables, and Parsley-Sundried Tomato Topping
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…
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