Pica-pau or woodpecker beef, is a traditional Portuguese petisco made up of small pieces of tender beef in a light gravy with crunchy pickles.
I am a big fan of Portuguese petiscos, small portions of food that are meant to be shared or eaten casually with a glass of wine or an imperial. From all the different petiscos available, pica pau is one of my favourites. Tender pieces of beef served in a tangy sauce that will make you order extra bread to mop up the plate. The name pica-pau, meaning woodpecker, is just a fun reference to how you eat the dish, pecking the pieces of beef with a cocktail stick.
Portuguese Pica-Pau “Woodpecker Beef” Recipe
What makes a good pica-pau? Well, to me the secret to a good pica pau is a good cut of beef. Since the meat will be only seared, I recommend choosing a tender beef cut such as tenderloin. Tougher cuts of meat will need to be stewed for longer and are not the best option for this Portuguese dish. Another important element of a pica pau is the sauce that ties all the ingredients together.
My sauce includes white wine, butter, mustard and a dash of Worcestershire Sauce. The white wine will help deglazing the pan and all the flavourful little bits leftover from the beef sear. The butter will emulsify the juices of the pan creating a delicious glossy sauce.

The rest of the ingredients are garlic, olive oil, bay leaf, fresh thyme, mixed pickled veggies and olives. I also used some brown mushrooms; the umami flavour goes amazingly well with the tangy sauce! I recommend prepping the ingredients before you start since it’s all done in less than 30 minutes, and we don’t want anything to overcook. This recipe is traditionally served with bread as a snack, but it’s also amazing when paired with steamed rice for a more wholesome meal.
How to Make Pica-Pau Beef

Have you tried this recipe? Let me know in the comments!