Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1/2 cup dry red wine, 4 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon sweet smoked paprika, 2 bay leaves, 1 teaspoon coarse sea salt, and 1/2 teaspoon freshly ground black pepper.

2. 2

   Add 2 kilograms of beef short ribs to the marinade, ensuring all pieces are well coated, then cover the bowl and refrigerate for at least 4 hours, or preferably overnight for up to 24 hours.

3. 3

   Prepare the piri-piri glaze by whisking together 4 finely chopped bird's eye chilies, 2 minced garlic cloves, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, and 1/2 teaspoon coarse sea salt in a small bowl.

4. 4

   Light a charcoal grill for medium-high heat, ensuring the coals are ash-covered and glowing red before placing the marinated short ribs directly over the heat to sear for 3-4 minutes per side until nicely browned.

5. 5

   Move the short ribs to a cooler part of the grill or raise the grate and continue to grill for 25-35 minutes, turning occasionally and basting with the piri-piri glaze during the last 10 minutes, until tender and cooked through.

6. 6

   While the ribs grill, heat 3 tablespoons of olive oil in a large skillet over medium heat and sauté 3 thinly sliced garlic cloves until fragrant, about 1 minute.

7. 7

   Add 4 cups of finely shredded collard greens to the skillet, cook until wilted for about 5 minutes, then stir in 300 grams of crumbled Portuguese cornbread, 1 teaspoon sweet smoked paprika, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon freshly ground black pepper, cooking until the migas are heated through and slightly crispy.

8. 8

   Rest the grilled short ribs for 5 minutes before serving alongside the warm migas de broa, drizzled with any remaining piri-piri glaze if desired.