Check out the delicious dish from Alexandre Silva at the Flames of Portugual Cook School.

Check out the ingredients below and check back soon for the method.

INGREDIENTS

• Paste for 4 100g blood sausage  
• 10ml apple vinegar  
• 20ml water  
• 80g Carolina rice  
• 160ml pork broth  
• 30g blood sausage paste  
• 1g salt 
• 2ml apple vinegar 
• 5g onion 
• 2ml olive oil 
• 10ml white wine 
• 160gr dry aged beef 
• 5g salt 
• 2ml oil 
• 5g salt 

Wine Pairing: Pó de Poeira, Douro