Lombo Ao Vinagrete (Cold Marinated Beef)

Rating: 3.33 / 5.00 (51 Votes)

Total time: 1 hour

Servings: 10.0 (servings)


For the garlic marinade (Vinha d'alhos):

For the vinaigrette (amount to taste):

Preparation time:


For lombo ao vinagrete, first wash the meat in cold water and dry it.

For the marinade, mix all the ingredients with the wine vinegar and lime juice and massage into the meat. Place in a large porcelain dish, pour in wine or water, add the bay leaves and marinate overnight in a cool place.

The next day, remove from marinade, dry and sear all over in oil in a large skillet. Do not let them get too brown! Pour in the pickling liquid and a little water to loosen the frying stock. Cover the pan and let the liquid boil down over medium heat. Keep adding a little water and turn the meat occasionally. After 1 ½ – 2 hours, remove from the pan and allow to cool.

Prepare the vinaigrette fresh. All ingredients should be as equal as possible. Season well with salt and pepper, mix well with vinegar and oil.

Cut the meat into fine slices, put a layer of it in a rectangular form and cover with the vinaigrette. Then meat again, vinaigrette on top until all ingredients are used up (if vinaigrette remains, serve with meat). Cover the dish with plastic wrap and place in the refrigerator.

Lombo ao vinagrete is accompanied by crusty white bread or a potato salad dressed with mayonnaise, and beer (cerveja) and, of course, cachaça (pinga).

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