Pica-Pau de Vaca

Ingredients

• 600 gbeef sirloin — cut into small cubes
• 4 clovesgarlic — sliced
• 120 mldry white wine
• 2 tbspDijon-style mustard
• 80 gpickled gherkins — sliced
• 60 gpickled onions
• 2 tbspbutter
• 2 tbspolive oil
• 1piri-piri chili — crumbled
• to tastefine sea salt and black pepper

Method

1. Begin by preparing all your ingredients. Slice the 600 g beef sirloin into thin strips, about 1 cm wide, to ensure they cook quickly and evenly. Mince 4 cloves of garlic and finely chop the piri-piri chili, removing seeds if you prefer less heat. Slice 80 g of pickled gherkins and 60 g of pickled onions into thin rounds. Measure out 120 ml of dry white wine and 2 tbsp of Dijon-style mustard, setting them aside for later use.
2. Heat a large frying pan over medium-high heat and add 2 tbsp of olive oil. Once the oil shimmers, add the minced garlic and chopped piri-piri chili. Stir them gently until the garlic turns golden and releases its aroma, infusing the oil with flavor. Be careful not to burn the garlic, as it can turn bitter.
3. Add the beef strips to the pan in a single layer, ensuring each piece makes contact with the hot surface. Season with fine sea salt and black pepper to taste. Cook the beef for about 2-3 minutes, stirring occasionally, until it develops a brown crust on the outside but remains juicy inside. The beef should be browned but not fully cooked through at this stage.
4. Pour in the 120 ml of dry white wine, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. Allow the wine to reduce by half, which will concentrate its flavors and deglaze the pan. This step will add depth to the dish, enhancing the taste of the beef.
5. Stir in 2 tbsp of Dijon-style mustard, mixing well to coat the beef evenly. The mustard will thicken the sauce slightly and add a tangy note that complements the richness of the meat. Let it cook for another minute until the sauce starts to cling to the beef strips.
6. Add the sliced gherkins and pickled onions to the pan, tossing them with the beef and sauce. These pickled elements will introduce a sharp, bright contrast to the savory flavors, balancing the dish. Cook for an additional 1-2 minutes until everything is heated through and well combined.
7. Finally, stir in 2 tbsp of butter, allowing it to melt and enrich the sauce, giving it a glossy finish. Taste and adjust seasoning if necessary, then remove the pan from heat. Serve the Pica-Pau de Vaca on a small plate immediately, while the beef is tender and the sauce is vibrant, capturing the essence of a Portuguese cervejaria petisco.