Azorean Alcatra Recipe
Alcatra is a traditional beef dish that originates from the Portuguese island of Terceira in the Azores. It is a slow-cooked beef pot roast that is often flavored with garlic, onion, and wine. Alcatra is typically served with potatoes and vegetables.
There are a few different versions of alcatra, but the most common type is made with a large cut of beef, usually from the rump or top round. The meat is seasoned with salt, garlic, and wine, and then slow-cooked in the oven or on the stovetop for several hours until it is tender and falling apart.
In Terceira, alcatra is often cooked in a large clay pot called a "caçoila" and is baked in a traditional wood-fired oven. The dish is often served at family gatherings and celebrations, and is a popular dish for Holy Ghost festivals.
Overall, alcatra is a delicious and hearty dish that is perfect for feeding a crowd or enjoying as a comforting family meal.
Ingredients
Directions
- Grease the inside lining of the pot with the half stick of butter.
- In a small bowl cut the rump roast into medium sized cubes and spread the salt and pepper over them evenly.
- Place the roast cubes in the greased pot.
- Now add the onion, bay leaves, allspice, cinnamon, cloves, peppercorns, garlic, bacon and tomato paste.
- Cover the pot with the wine and water. Mix the ingredients together well.
- Cover the pot with foil; and place in the oven for about 4 hours at 200°C or 390°F .
- At the 4 hour mark turn the heat down to 150°C or 310°F, flip over the roast and mix the ingredients a bit. Continue to cook another 4 hours.
- Once done, remove from the oven and let it cool down for about 10-15 minutes.
Recipe & Photo Credit: Easy Portuguese Recipes
