📝 About This Recipe
Pica-Pau is a quintessential Portuguese 'petisco' or tavern snack, traditionally shared among friends over cold beers. Named after the woodpecker for the way diners 'peck' at the bite-sized pieces with toothpicks, this dish features tender beef seared to perfection and bathed in a punchy, vinegary sauce of white wine, garlic, and mustard. Topped with a vibrant medley of pickles and olives, it is a masterclass in balancing rich, savory meat with sharp, acidic brightness.
🥗 Ingredients
The Meat
- 600 grams Beef Sirloin or Fillet (cut into 2cm cubes, patted dry)
- to taste Salt (sea salt preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 pieces Bay Leaves (dried or fresh)
- 2 tablespoons Lard or Olive Oil (lard is traditional for authentic flavor)
The Sauce Base
- 6 pieces Garlic Cloves (sliced thinly or crushed)
- 150 ml Dry White Wine (a crisp Portuguese Vinho Verde works beautifully)
- 1 tablespoon Dijon or Yellow Mustard (smooth texture)
- 30 grams Unsalted Butter (cold, to emulsify the sauce)
- 1 teaspoon Worcestershire Sauce (optional but adds depth)
- 1/2 teaspoon Piri-Piri Sauce (or to taste for a spicy kick)
The Garnish (The 'Pickle' Element)
- 1/2 cup Mixed Pickles (Variante) (cauliflower, carrots, and gherkins, chopped)
- 10-12 pieces Green Olives (pitted)
- 1 handful Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Start by cutting your beef into uniform 2cm cubes. Pat the meat thoroughly dry with paper towels; this is crucial for achieving a deep brown sear rather than steaming the meat.
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2
Season the beef cubes generously with salt, black pepper, and the bay leaves (torn slightly to release oils). Let the meat sit at room temperature for about 10 minutes.
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3
Heat a large skillet or heavy-bottomed frying pan over high heat. Add the lard or olive oil and wait until it is shimmering and just starting to smoke.
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4
Add the beef cubes to the pan in a single layer. Do not crowd the pan; if necessary, sear the meat in two batches. Let the beef sear undisturbed for 1-2 minutes until a dark crust forms.
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5
Toss the beef quickly to brown the other sides for another 1-2 minutes. The goal is to keep the center medium-rare as it will finish in the sauce later.
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6
Remove the beef from the pan and set it aside on a warm plate, leaving the rendered fat and juices in the skillet.
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7
Reduce the heat to medium. Add the sliced garlic to the pan and sauté for about 1 minute until fragrant and golden, being careful not to let it burn.
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8
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.
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9
Whisk in the mustard, Worcestershire sauce, and piri-piri. Let the liquid simmer and reduce by half, which should take about 3-4 minutes.
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10
Lower the heat to low and whisk in the cold butter. This will create a glossy, emulsified sauce that clings to the meat.
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11
Return the beef and any accumulated juices back into the pan. Toss quickly for 30 seconds to coat the meat and warm it through.
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12
Stir in half of the chopped pickles and olives directly into the pan.
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13
Transfer everything to a shallow serving bowl or platter. Top with the remaining pickles, olives, and a generous sprinkle of fresh parsley.
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14
Provide plenty of toothpicks for serving, as is the Portuguese tradition.
💡 Chef's Tips
Always use a high-quality cut of beef like sirloin or tenderloin; since the cooking time is short, you need a naturally tender meat. Don't skip the lard! It provides a specific depth of flavor that is characteristic of traditional Portuguese cooking. Ensure the wine is dry; a sweet wine will ruin the balance of the acidic pickles. If the sauce becomes too thick, add a splash of the pickling liquid from the jar for an extra zing. Avoid overcooking the beef; it should remain juicy and slightly pink in the middle to contrast with the crunchy pickles.
🍽️ Serving Suggestions
Serve with a basket of crusty Portuguese bread (Pão de Água) to soak up the delicious garlic-wine sauce. Pair with a very cold Portuguese lager or a crisp Vinho Verde white wine. Serve as an appetizer alongside other petiscos like 'Amêijoas à Bulhão Pato' (clams). Accompany with a side of thin, crispy shoestring fries (batata palha) if serving as a light main course. Always provide toothpicks—it’s not a true Pica-Pau experience without them!