By Eddy − On Sunday, August 13, 2017, 5 years ago in Beef
5 out of 5 with 171 ratings
comments: 17 - views: 140325

Portuguese Vinha D'alhos Marinade Recipe

Portuguese Vinha D'alhos Marinade Recipe

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Portuguese marinade (vinha d'alhos) for pork or beef recipe. Please adjust the amount of ingredients by the amount of meat you are going to marinate. You will need enough to cover the meat.
Preparation time 15 min
Cooking Timen/a
Ready In 15 min
Level of DifficultyVery Easy
Servings4

Vinha d'alhos is a traditional Portuguese marinade used to flavor meats, particularly pork. The marinade is typically made with garlic, wine vinegar, salt, pepper, bay leaves, and sometimes other spices and herbs such as paprika, cloves, and thyme.

To prepare the dish, the meat is marinated in the vinha d'alhos for several hours or overnight before being roasted or grilled. The marinade helps to tenderize the meat and infuse it with flavor.

Vinha d'alhos has its origins in the Portuguese island of Madeira, but it is now a popular dish throughout Portugal and in Portuguese communities around the world. It is often served as part of a festive meal, such as Christmas or Easter, and is a staple at traditional Portuguese feasts and celebrations.

In addition to pork, vinha d'alhos can also be used to marinate other meats such as chicken or beef. It is a flavorful and versatile marinade that adds a distinct Portuguese taste to any dish.

Ingredients

1 and 1/2 cups of red wine2 teaspoons of chopped garlic1 tablespoon of dried red pepper flakes or Portuguese crushed red pepper sauce3 bay leavesSalt (to taste)
1 and 1/2 cups of red wine2 teaspoons of chopped garlic1 tablespoon of dried red pepper flakes or Portuguese crushed red pepper sauce3 bay leavesSalt (to taste)
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Directions

  1. Put the meat of choice in a dish or bowl.
  2. Mix all above ingredients and pour over the meat.
  3. Place it in the refrigerator for a few hours or overnight, make sure to seal the bowl with plastic film.

Recipe Credit: Gilbert, portuguese-recipes.com
Photo Credit: smokingmeatforums.com


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Nancy
Nancy
My family is from Sao Michael and we always used paperika and wine vinegar
4 months ago, Thursday, January 5, 2023
reply (+1) (-0)
Eddy
Eddy
Hi Nancy, my parents were from São Miguel as well but always did this with wine.
4 months ago, Thursday, January 5, 2023
(+1) (-0)
JLJ
JLJ
My Mother in law was born there used Vingegar, garlic, bay leaves and small red chilies. Marinated for thee days and then drain and fry.
8 months ago, Wednesday, September 21, 2022
reply (+3) (-1)
Lucilia
Lucilia
My mother (born 1931) and her mother, always used paprika (colorau), red wine, crushed pepper and lots of garlic when marinating pork steaks. The meat "bathed" in that sauce overnight. The smell was incredible, and the taste even more so! Next day, onto the barbecue. The best Bifanas you could sink your teeth into. My parents lived in a small town near Fatima. Perhaps the use of paprika is a regional thing?
8 months ago, Tuesday, September 20, 2022
reply (+3) (-0)
Lynette Nichols
Lynette Nichols
My mother used cumin seed with vinegar and garlic. It’s it the same thing or is it called another name? She would marinate pork for a couple days, then cook.
8 months ago, Monday, September 19, 2022
reply (+2) (-1)
Clinton Fernandez
Clinton Fernandez
There are a lot of different recipes for the Vinya D'alhos marinades but it is somewhat the same. It all depends on your preference on taste but they are all delicious.
6 months ago, Wednesday, November 23, 2022
(+0) (-0)
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