Picado à Madeirense (Beef Tips, Madeiran Style) is a traditional Portuguese recipe (from Madeira) for a classic stew of beef and mushrooms in a tomat, oxtail soup, wine and cream base. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Beef Tips, Madeiran Style (Picado à Madeirense).
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A Picado or picandinho is a traditional Madeira dish. It is found in most restaurants around the island. The picado is served on an oblong platter on a bed of chips (fries) or circled by chips (fries) and it's typically served as a sharing dish.
Ingredients:
500g of beef cut in small irregular cubes (rump or loin)
100g of mushrooms
2 large dried bay leaves, finely crumbled
3 garlic cloves (minced)
Butter
salt and freshly-ground black pepper, to taste
1 tbsp of tomato purée
1 tbsp of oxtail soup
1/2 beef stock cube
1 large glass of white wine
A little cream (if you wish)
A little olive oil
Method:
In a bowl, mix the beef cubes with the bay leaves and the minced garlic. Mix it well so the beef can impregnate itself with the laurel and garlic. Let it marinate. This can also be prepared a day in advance. Keep it refrigerated if this is the case.
Take a large frying pan, add a generous chunk of butter. Melt the butter and add some olive oil.
Add the marinated meat and the half the beef stock cube. Mix gently, making sure that only one layer of meat chunks covers the bottom of the pan.
Once the meat is seared/browned on all sides, add the mushrooms.
Now add a little cream, the tomato purée, the oxtail soup (if you want) and the white wine.
Mix thoroughly to combine and bring to a simmer. Season to taste with salt and ground black pepper.
Heat the picado once more to bring it close to a boil (do not boil it though).
As soon as it's just boiling, take the pan off the heat, cover it and let rest for 15 minutes before serving.
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