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.

  • 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