Basque-Style Picchiapò

Ingredients

While the original Italian Picchiapò is typically prepared with tomatoes, garlic, and herbs, the Basque-style adaptation introduces the distinct flavors of Basque cuisine. The Basque version incorporates spices like paprika and bay leaves, along with the addition of red wine, which adds depth and richness to the dish. This adaptation also highlights the Basque preference for slow-cooked, tender meats. We alse have the original recipe for Picchiapò, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 teaspoons paprika 2 teaspoons paprika
• 2 bay leaves 2 bay leaves
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the onions, garlic, and red bell peppers. Sauté until the vegetables are softened.
4. 4.
   Return the beef to the pot and sprinkle with paprika. Stir well to coat the beef and vegetables with the spice.
5. 5.
   Add the bay leaves, red wine, and beef broth to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and easily falls apart.
7. 7.
   Remove the bay leaves before serving. Serve the Basque-Style Picchiapò with crusty bread or potatoes.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck, as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For an extra burst of flavor, marinate the beef chunks in red wine and spices overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.

Serving advice

Serve the Basque-Style Picchiapò in shallow bowls, allowing the tender beef and flavorful sauce to take center stage. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, sprinkle a pinch of paprika over the dish just before serving. Accompany the Basque-Style Picchiapò with a side of crusty bread or roasted potatoes.