Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Ensopado de borrego is a dish associated with Alentejo, a region known for straightforward, aromatic cooking that is closely linked to bread.
The meat cooks slowly until tender, while the sauce gains body to be served on slices of bread.
Ingredients
- 1.2 kg of lamb in pieces
- 2 sliced onions
- 4 cloves of garlic
- 2 ripe tomatoes
- 150 ml white wine
- 1 bay leaf
- Mint to taste
- 100 ml of olive oil
- Alentejo bread or rustic bread
- Salt and pepper
Method
- Season the lamb with garlic, salt, pepper and wine.
- Sauté onion and tomato in olive oil until it forms a thick base.
- Add the meat and let it brown lightly.
- Add the marinade and enough water for the lamb to cook gently.
- Cook over low heat until the meat is tender.
- Serve over slices of bread and finish with mint.
Tips from Empório Portugal
- The mint adds freshness to the rich sauce.
- Slow cooking improves texture and flavour.
- Firm bread is essential for absorbing the broth.
Possible substitutions in Brazil
- Locally available lamb in Brazil can be used in place of borrego.
- Rustic Italian bread works when there is no Alentejo bread.
Pairing
An Alentejo red wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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