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HomeFOODsee two very traditional recipes

see two very traditional recipes

The Trás-os-Montes steak, made with veal, is one of the most typical dishes of Portuguese cuisine. Learn how to.

THE put to transmontana is a recipe for excellence in the cuisine of this region and Portuguese gastronomy. Made from local veal, it gained notoriety across borders.

It belongs to the certified “Carne Mirandesa” label and is the maximum exponent of the production of the Mirandesa Beef Breed. The care with its production and food makes it a national and international reference product.

As a result, we have a tender, succulent Trás-os-Montes steak with an aroma and flavors that distinguish it from any other meat.

Post to Trás-os-Montes

post transmontana recipe

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:00:35

Ingredients

  • Ingredients for the meat
  • 4 pieces of veal from Trás-os-Montes
  • coarse salt qb
  • Ingredients for the sauce
  • 2 garlic cloves
  • 1dl of olive oil
  • 1.5dl of vinegar
  • 1 bay leaf
  • 1 chilli

preparation mode

  • Place the steaks on the grill and roast over coals.
  • After 5 minutes, turn to roast the other – the time can vary according to your preference of meat, more or less well done. However, typically, the steak à transmontana is eaten rare.
  • Place the steaks on a platter and season with coarse salt.
  • The meat juice will run off, and can be used for the sauce.
  • In a bowl, add the oil with the vinegar, the bay leaf broken into pieces, the minced garlic cloves, the chilli opened in half and the meat juice left on the platter.
  • Stir well and let the aromas release.
  • Then, sprinkle the steaks with the sauce.
  • Serve the meat with roasted potatoes and a salad.
  • If it is not possible to roast the steaks over coals, do it on the grill plate on the stove.

Put the transmontana on the skewer

prepare posta transmontana

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:00:35

Ingredients

  • 1kg veal part of the shovel
  • 3 c. olive oil soup
  • 2 c. coarse salt soup
  • 1 c. white vinegar tea
  • 2 cloves garlic
  • 1 bay leaf
  • 1 bunch parsley
  • chili qb

preparation mode

  • Remove the bone from the veal shoulder, or ask to be removed from the butcher.
  • Tie the meat with a thread.
  • Rinse the meat in water, just to make it wet.
  • Spread the coarse salt over all the meat, making sure that the salt is well attached.
  • Skewer the meat on a skewer and place it on a low heat to roast until the salt starts to brown.
  • Meanwhile, prepare the sauce.
  • In a mortar or bowl, place the lightly chopped garlic cloves, the bay leaf cut into small pieces and the chilli cut into pieces.
  • Mix all the ingredients well in the mortar and add the oil and vinegar, until all the ingredients are well integrated.
  • Dip the sprig of parsley in the sauce and sprinkle the veal with it while the meat is roasting.
  • Serve the veal roasted on a skewer with fries, sautéed greens or a salad.

Article originally published in September 2021. Updated in September 2022.

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