Bife a Cardoso

Bife a Cardoso Recipe from Mozambique with Rump Steak and Black Olives

Region / culture: Mozambique | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 2

Introduction

Bife a Cardoso is a traditional dish that hails from the heart of Portuguese cuisine, offering a comforting and hearty meal that is both simple and rich in flavors. This recipe combines tender rump steak with a medley of vegetables, including cabbage, carrots, and potatoes, all brought together with the warmth of olive oil and the simplicity of boiled and fried techniques. It's a dish that speaks to the soul of home cooking, providing a satisfying meal that is perfect for any day of the week.

History

The origins of Bife a Cardoso can be traced back to the rural areas of Portugal, where hearty and filling meals were a necessity for the hardworking farmers. The recipe has been passed down through generations, with each adding their own touch to this classic dish. It embodies the essence of Portuguese cuisine, which is known for its use of simple ingredients to create deeply flavorful dishes. Bife a Cardoso, in particular, showcases the Portuguese knack for turning basic components into a meal that is both nutritious and delicious.

Ingredients

1 cup (250 ml) of water
11 oz (300 g) of rump steak
salt and pepper to taste
1 medium-sized onion
1 medium-sized carrot
1 bay leaf
9 oz (250 g) of sliced white cabbage
4 tsp (20 ml) of olive oil
11 oz (300 g) of potatoes
2 fried eggs
black olives for garnish

How to prepare

Boil 125 ml (0.5 cup) of water.
Add the meat, onion, carrot, and bay leaf.
Season and cook for 20 minutes.
Boil cabbage with 10 ml (2 tsp) of olive oil.
Boil the potatoes in 125 ml of water.
Slice the beef into three equal pieces, arrange on the bed of cabbage, alternating with the two fried eggs, and drizzle the remaining olive oil over them.
Serve with boiled potatoes, and the carrot and onion from the stock.
Garnish with black olives.

Variations

For a lighter version, substitute the rump steak with chicken breast.
Add a splash of white wine to the boiling water for an extra layer of flavor.
Include other vegetables such as green beans or peas for added nutrition and color.

Cooking Tips & Tricks

To ensure the best results when preparing Bife a Cardoso, consider the following tips and tricks:

- Use high-quality rump steak for the most tender and flavorful outcome.

- Boil the vegetables in a minimal amount of water to preserve their nutrients and flavors.

- Season the meat and vegetables generously to enhance their natural tastes.

- Allow the meat to rest for a few minutes after cooking before slicing to retain its juices.

- Use a heavy-bottomed pan or skillet to ensure even cooking of the eggs and meat.

Serving Suggestions

Bife a Cardoso is best served hot, with the boiled potatoes and vegetables arranged around the sliced steak and eggs. Garnish with black olives for a touch of color and additional flavor.

Cooking Techniques

The key techniques involved in preparing Bife a Cardoso are boiling and frying. Boiling is used to cook the vegetables and meat gently, preserving their flavors and nutrients, while frying adds a crispy texture to the eggs, enhancing the overall dish.

Ingredient Substitutions

If rump steak is not available, sirloin or another tender cut of beef can be used.

- Sweet potatoes can be used in place of regular potatoes for a different flavor profile and additional nutrients.

- For a vegetarian version, portobello mushrooms can replace the steak.

Make Ahead Tips

The vegetables and meat can be boiled in advance and stored in the refrigerator for up to two days. When ready to serve, simply reheat and fry the eggs before assembling the dish.

Presentation Ideas

Serve Bife a Cardoso on a large platter, with the steak slices and eggs prominently displayed atop the bed of cabbage, surrounded by the colorful vegetables and potatoes. Garnish with fresh parsley and black olives for an elegant finish.

Pairing Recommendations

A light red wine, such as a Pinot Noir, pairs beautifully with Bife a Cardoso, complementing the flavors of the meat and vegetables without overpowering the dish.

Storage and Reheating Instructions

Leftover Bife a Cardoso can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through, adding a little water or olive oil if necessary to prevent drying out.

Nutrition Information

Calories per serving

A single serving of Bife a Cardoso contains approximately 500-600 calories, making it a hearty meal that can fit into a balanced diet.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the potatoes and vegetables. A serving of Bife a Cardoso contains approximately 30-40 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come mainly from the olive oil and the natural fat within the rump steak. In total, a serving of Bife a Cardoso contains about 20-25 grams of fat, with a balance of monounsaturated, polyunsaturated, and saturated fats.

Proteins

Bife a Cardoso is an excellent source of high-quality protein, thanks to the rump steak and eggs. Each serving provides approximately 35-40 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin A from the carrots, Vitamin C from the cabbage, and various B vitamins from the meat and eggs. It also provides a good source of iron, potassium, and magnesium.

Alergens

The primary allergens to be aware of in this recipe are eggs and potential cross-contaminants in olive oil for those with specific food sensitivities. However, Bife a Cardoso is free from common allergens such as nuts, dairy, and gluten.

Summary

Overall, Bife a Cardoso is a balanced meal that provides a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a nutritious option that can be enjoyed as part of a healthy diet.

Summary

Bife a Cardoso is a testament to the simplicity and richness of Portuguese cuisine, offering a nutritious and flavorful meal that is easy to prepare. With its combination of tender meat, hearty vegetables, and the warmth of olive oil, it's a dish that brings comfort and satisfaction to any table. Whether you're looking to explore Portuguese cooking or simply seeking a wholesome meal, Bife a Cardoso is sure to delight.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Bife a Cardoso. It was a warm summer day, and I was visiting my dear friend Maria in the quaint little town of Sintra, Portugal. Maria was a fantastic cook, and she always had a new recipe up her sleeve to share with me.

On that particular day, Maria invited me over for lunch and told me she was going to make a special dish called Bife a Cardoso. I had never heard of it before, but I was intrigued by the name. As we sat in her cozy kitchen, Maria began to explain the origins of the recipe.

She told me that Bife a Cardoso was a traditional Portuguese dish that originated in the town of Estremoz. It was named after a local chef who created the recipe many years ago. The dish consisted of thinly sliced beef smothered in a rich and flavorful sauce made with tomatoes, onions, garlic, and red wine. Maria explained that it was a favorite among locals and was often served at family gatherings and special occasions.

As Maria began to prepare the dish, I watched intently, taking note of each ingredient and step she took. She seasoned the beef with salt, pepper, and a touch of paprika before searing it in a hot skillet until it was perfectly browned. In a separate pan, she sautéed onions and garlic until they were soft and fragrant, then added diced tomatoes and a generous splash of red wine.

The aroma that filled the kitchen was intoxicating, and my mouth watered in anticipation of tasting the finished dish. Maria let the sauce simmer and reduce until it was thick and velvety, then added the seared beef back to the pan to coat it in the delicious sauce.

Finally, she plated the Bife a Cardoso and garnished it with fresh parsley before serving it with a side of creamy mashed potatoes and a crisp green salad. As I took my first bite, I was transported to a place of pure culinary bliss. The flavors were bold and comforting, and I could taste the love and tradition that went into every bite.

After that day, I knew I had to learn how to make Bife a Cardoso for myself. I asked Maria to teach me her recipe, and she graciously agreed. We spent hours in the kitchen together, refining the dish and making it our own. I added my own touch by incorporating a hint of cinnamon and bay leaves to the sauce, which added a depth of flavor that was truly unique.

Over the years, I have made Bife a Cardoso countless times for my family and friends, and it has become a beloved staple in my own recipe collection. I always think back to that sunny day in Maria's kitchen and feel grateful for her generosity in sharing this special dish with me.

Now, whenever I make Bife a Cardoso, I am reminded of the rich culinary history of Portugal and the enduring power of food to bring people together. I am grateful for the friendships and memories that have been made around the table, and I look forward to passing down this cherished recipe to future generations.