I can't say I used your whole recipe as I mixed 3 different approaches but your idea to fry the cuttlings first to give the body to the sauce was a game changer. Thanks a lot!
Reminds me of festa in Pero Moniz when I was young, bottom of the hill on the left - loads of older folks drinking and eating - first time I tasted it I was in love. And the mustard is essential - yellow American mustard works well
There is nothing like a great meal to set an amazing memory! And the real beauty occurs when you eat it again and you are transported back in time! Thank you for sharing this wonderful memory!
Please tell me the name of the sauce that they make for fish and chips. It’s in a little dish cup. It’s a wine vinegar with some onions and maybe some parsley or something. My grandmother used to make it and I cannot remember the name of that. I think it’s similar to what you just made.
you are probably talking about MOLHO HA ESPANHOLA. We make this by adding together: 1 sprig of parsley chopped, 2 teaspoons of paprika powder, 200ml virgin olive oil, 100 ml of wine vinegar, 1 clove of garlic crushed, 1 small onion finely chopped, salt to taste :)
i need to say, when i had eaten bifana in portugal.....i never order it again, it was mostly a thick, tasteless, hard piece of meat. complete different quality to your bifana. i will try it by my own, and next time i am in portugal i will find a snack bar, where i get such nice bifana.
I know exactly what you are talking about. We have suffered through some terrible bifana's here in Portugal as well. It can be the best or the worst experience and unfortunately it is not always great :D. Super happy you are going to give our recipe a try! It is all in the browning of the meat and the reducing of the sauce :) On our website you can find a full printable recipe!
Ich war dieses Jahr in Lissabon und hab das leckerste bifana überhaupt in einem kleinen traditionellen Lokal gegessen. Jetzt ist es an der Zeit es nachzukochen! Es war so unglaublich lecker. Ich hoffe mein Bifana wird wenigstens halb so gut wie dieses in Lissabon 🙌
It turns out that there are several types of “bifanas” in Portugal. This recipe is similar to Porto-style bifanas, but still a little different. They have a special profile. Very different from its sisters south of the Tejo river, in which the pork steak is presented as a thin, whole steak and the sauce is made with butter, almost all Porto-style bifanas are sliced very thinly and form the “meat-bread- sauce” a biting balance that the omnipresent spiciness doesn’t let you forget. Porto-style bifana is not fried, the sauce does not contain butter and, very importantly, it does not contain water. The sauce contains beer, wine, whiskey and Port wine, as well as lemon, pepper, cumin, garlic and bay leaves (it may or may not include tomato). The sauce boils and reduces for a long time and only then is the finely chopped meat added. It should cook slowly over low heat for about 45 minutes. This immersion in the abundant, boiling sauce allows the meat to sit in the fat and not fry, keeping it always moist and tender. And please, never put mustard on bread, as it will eliminate all the other subtle flavours in the sauce.
Thank you for this elaborate insight on the bifana! I find it wonderfully intriguing when i try different styles of bifana's made by different families. How they taste and look almost always varies. I think it is in that sense like most traditional recipes, every household had their twist. I do hope you try this recipe once and tell me what you think! Without the mustard for you then!
My mouth is watering. Deeelicious food.
😁
I can't say I used your whole recipe as I mixed 3 different approaches but your idea to fry the cuttlings first to give the body to the sauce was a game changer. Thanks a lot!
Reminds me of festa in Pero Moniz when I was young, bottom of the hill on the left - loads of older folks drinking and eating - first time I tasted it I was in love. And the mustard is essential - yellow American mustard works well
There is nothing like a great meal to set an amazing memory! And the real beauty occurs when you eat it again and you are transported back in time! Thank you for sharing this wonderful memory!
I remember eating this with you guys, and it was delicious. Also the buns part had me laughing hard haha!
hehehe, I can your smile reading this!
Bifana is simply divine!
I could not agree more :D
Thanks!
thank you!
The best Bifana l have ever tasted in 40 years was in Tasca do Abilio in Albufeira
You forgot to mention the name of the buns in Portuguese, pop cecos
You are right!!! Thank you for mentioning that! I believe they are also called papo-secos :)
papo seco
@@marcelofrancisco2345 um papo seco, dois papos secos ;) I just educated myself on some grammar! Thanks for that!
My dad always made ours with beef and if we were extra hungry a fried egg on top
Like a bitoque on a sandwich :)
@@thefarmingchefs
Or that probaby it's the: Francesinha 🇵🇹✨👍✅
ruclips.net/video/WrVpV2kRPM8/видео.htmlsi=FLpTuKw3vzjK0NO4
That is called "PREGO" ! Bifana is with pork and prego is with beef
Please tell me the name of the sauce that they make for fish and chips. It’s in a little dish cup. It’s a wine vinegar with some onions and maybe some parsley or something. My grandmother used to make it and I cannot remember the name of that. I think it’s similar to what you just made.
you are probably talking about MOLHO HA ESPANHOLA. We make this by adding together: 1 sprig of parsley chopped, 2 teaspoons of paprika powder, 200ml virgin olive oil, 100 ml of wine vinegar, 1 clove of garlic crushed, 1 small onion finely chopped, salt to taste :)
😍
thank you!
Perfect. Well done! Nothing beats a good bifana…. Maybe prego?
Well thank you so very much for this complement!! Prego video is added to the list of video's ;)
i need to say, when i had eaten bifana in portugal.....i never order it again, it was mostly a thick, tasteless, hard piece of meat. complete different quality to your bifana. i will try it by my own, and next time i am in portugal i will find a snack bar, where i get such nice bifana.
I know exactly what you are talking about. We have suffered through some terrible bifana's here in Portugal as well. It can be the best or the worst experience and unfortunately it is not always great :D. Super happy you are going to give our recipe a try! It is all in the browning of the meat and the reducing of the sauce :) On our website you can find a full printable recipe!
Try them in porto, is way better, thin slices meat in a delicious sauce, its’s called “bifanas à moda do porto”
Ich war dieses Jahr in Lissabon und hab das leckerste bifana überhaupt in einem kleinen traditionellen Lokal gegessen. Jetzt ist es an der Zeit es nachzukochen! Es war so unglaublich lecker.
Ich hoffe mein Bifana wird wenigstens halb so gut wie dieses in Lissabon 🙌
@@TheCombatcore wie heißt das restaurant denn?
Eat a bifana in Porto and then say something.
It turns out that there are several types of “bifanas” in Portugal. This recipe is similar to Porto-style bifanas, but still a little different. They have a special profile. Very different from its sisters south of the Tejo river, in which the pork steak is presented as a thin, whole steak and the sauce is made with butter, almost all Porto-style bifanas are sliced very thinly and form the “meat-bread- sauce” a biting balance that the omnipresent spiciness doesn’t let you forget.
Porto-style bifana is not fried, the sauce does not contain butter and, very importantly, it does not contain water. The sauce contains beer, wine, whiskey and Port wine, as well as lemon, pepper, cumin, garlic and bay leaves (it may or may not include tomato). The sauce boils and reduces for a long time and only then is the finely chopped meat added. It should cook slowly over low heat for about 45 minutes. This immersion in the abundant, boiling sauce allows the meat to sit in the fat and not fry, keeping it always moist and tender. And please, never put mustard on bread, as it will eliminate all the other subtle flavours in the sauce.
Thank you for this elaborate insight on the bifana! I find it wonderfully intriguing when i try different styles of bifana's made by different families. How they taste and look almost always varies. I think it is in that sense like most traditional recipes, every household had their twist. I do hope you try this recipe once and tell me what you think! Without the mustard for you then!
@@thefarmingchefs Of course! If you promise to try mine.
It's a deal! I will make a follow video!@@yorgenpintov
Send Bifana!!!
haha!