How to make Francesinha like the ones in the restaurant! Bruno's Recipes

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Published on Dec 14, 2024

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This Francesinha sauce serves 6 people: Ingredients: 400g of beef (your preference); 200g of onion; 8 chopped garlic cloves; 3-4 bay leaves; Parsley qb; Compal Original Tomato Pulp: 150g; Paprika (sweet pepper): 3/4 tsp or a teaspoon 200 ml of good quality white wine; 500 ml of SuperBock beer (use only SuperBock!); 75 ml of Tawny Port wine; 50 ml of Whiskey; 2.5 l of water; 4 teaspoons of Worcestershire sauce (4 tsp); 2 dessert spoons of mustard; 1 teaspoon of dried thyme; 100g cornstarch (it can be more or less how I like it); Preparation: 1. Season the meat with salt and seal in olive oil and set aside; 2. Fry the onion until golden; 3. Add the garlic until it gains aroma; 4.Add the tomato pulp and stir and cook for just 1 minute; 5. Add the paprika and stir for 30 seconds; 6. Place the meat in the pan and, after adding the port wine and whiskey, let it cook for 1 minute at high temperature; 7.Add the water, bay leaves and parsley and set to maximum; 8. When it is boiling, add the white wine, Worcestershire sauce, thyme and mustard; 9. After adding all these ingredients, we will let it cook over medium heat for 1 hour without a lid (on my stove I set it to 5); 10.After 1 hour we will notice that the sauce has reduced a bit and we will add the beer and let it cook for 45 minutes over low heat (on my stove it is on 3); 11. Let's strain the sauce without using a hand blender! Let's check that it yielded around 2.2l of sauce; 12. We will put it in a smaller pan and we will notice that it is tasteless, now we must season it with salt and piri-piri to taste; 13. We will mix a little water and cornstarch and add it little by little to the sauce. We must let the sauce boil while stirring continuously so that it does not stick. Once it's boiling, we'll put it on low heat and let it cook for another 45 minutes, which is the time it will take to prepare the francesinhas, fry the potatoes, etc. I made 5 different recipes, changing the amounts of beer, tomato paste, wine, etc. This sauce is neither bitter nor sweet, in my opinion it is perfect. To do this, you must follow the instructions exactly, especially with regard to the times and temperature of the fire. You will notice that when you strain the sauce it is tasteless as I say above, which is normal because it is not advisable to add salt before the sauce reduces as it could become salty afterwards, we do this step only after straining because after straining and despite it being on the heat longer 30-45 minutes will not reduce much because it will be on low heat. Before serving, I tasted it again and checked the salt and piri-piri content, adjusting if necessary. For the Francesinha: 2 slices of bread (I use continental toast bread); 1 slice of mortadella; 1 sausage and 2 fresh sausages from Leandro's sausage shop in the Bolhão market; 1 steak; 1 slice of ham; 5 slices of Flemish cheese; If you do, leave your opinion in the comments.

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