Pica-pau

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Pica-pau is a tavern snack, meant to be shared and accompanied by bread.

The meat appears in small pieces, enveloped in a flavorful sauce with garlic, mustard, or wine, depending on the establishment.

Pickles and olives provide acidity and contrast.

Ingredients

• 600 g of tender beef in strips
• 3 cloves of garlic
• 2 tablespoons of mustard
• 100 ml of white wine or beer
• 50 ml of olive oil
• Chopped pickles
• Olives
• Salt, pepper, and bay leaf

Preparation Method

1. Season the meat with garlic, pepper, and bay leaf.
2. Heat the skillet well with olive oil.
3. Quickly brown the meat to avoid releasing water.
4. Add mustard and wine, scraping the bottom.
5. Reduce until a short sauce forms.
6. Finish with pickles and olives.

Tips from Empório Portugal

• Use high heat to seal.
• Do not overcook tender cuts.
• The sauce should be intense and short, good for dipping bread.

Possible Substitutions in Brazil

• Rump or sirloin works well.
• Light beer can replace white wine.

Pairing

Beer, light red, or dry white. Content intended for those over 18 years old. Drink responsibly.