Best Portuguese Pot Roast In Wine Garlic Recipes

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PORTUGUESE POT ROAST IN WINE & GARLIC



Portuguese Pot Roast in Wine & Garlic image

This recipe is from Leite's Culinaria. It is wonderful. I grew up with this type of pot roast made by my grandfather. It may seem like a lot of ingredients and work, but well worth it! Chourice can be found in some local market chains or on the net at Gaspars.com

Provided by star pooley

Categories     Roasts

Time 3h30m

Number Of Ingredients 15

4 c dry red wine
1 can(s) (6 oz.) tomato paste
2 Tbsp minced fresh parsley
1 tsp fresh oregano, chopped
2 bay leaves
4 Tbsp paprika
1 1/2 tsp crushed red pepper flakes
2 tsp salt
3 lb rump roast, strings removed and cut into 3 equal pieces
1 1/2 lb portuguese chourico, cut into 6-inch pieces
10 garlic cloves, crushed
3 spanish onions, chopped
5 c cold water
8 medium yukon gold potatoes, peeled and quartered
8 medium carrots, peeled and cut in half crosswise

Steps:

  • 1. In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
  • 2. Stir in herbs. Set aside.
  • 3. Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
  • 4. Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
  • 5. Remove chourice, cover with foil and keep warm.
  • 6. Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
  • 7. NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.

EASY PORTUGUESE SLOW COOKER POT ROAST (ALCATRA)



Easy Portuguese Slow Cooker Pot Roast (Alcatra) image

This is a Portuguese pot roast recipe called Alcatra. It's a traditional dish in Azorean cuisine, from Terceira Island off the west coast of Portugal. Azorean grass-fed cattle provide tasty natural beef, and the warm spices add an amazing rich flavor. It's a trusted recipe that usually pleases all, and it's one you'll be...

Provided by Vickie Parks

Categories     Roasts

Time 8h30m

Number Of Ingredients 14

1/2 lb bacon, cut into small pieces
1 large onion, diced
2 bay leaves
1 Tbsp whole allspice
1/4 tsp ground cinnamon
5 whole cloves
16 peppercorns
4 clove garlic, minced
2 Tbsp tomato paste
2 tsp salt
1 tsp black pepper
4 lb beef chuck roast or rump roast
2 c red wine
2 c water (or more, if needed)

Steps:

  • 1. In a large stock pot, add the bacon and fry over medium-high heat just until crisp.
  • 2. Add the onion, bay leaves, allspice, cinnamon, cloves, peppercorns, garlic and tomato paste. Cook until onions are soft, about 10 minutes. Transfer the onion mixture to slow cooker.
  • 3. Season the roast with salt and pepper, then cut the roast into medium-sized cubes. Place the roast chunks on top of the onion mixture in the slow cooker.
  • 4. Add the wine and water to the stock pot, stirring to scrape up all of the browned bits on the bottom, and allow it to boil for 5 minutes. Pour the wine mixture over the roast, and top with the bacon. Add more water, if necessary.
  • 5. Cover and set the slow cooker for about 8 hours. At the 4 hour mark, flip the roast over, cover and continue to cook another 4 hours or until thoroughly done.

CARNE ASSADA A PORTUGUESA (PORTUGUESE POT ROAST)



Carne Assada a Portuguesa (Portuguese Pot Roast) image

For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.

Provided by MomLuvs6

Categories     Roast Beef

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 -5 lbs boned rump roast
2 cups red wine
3 large onions, sliced
1 garlic clove, minced
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup oil
water
2 large tomatoes, thickly sliced

Steps:

  • Marinade:.
  • Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
  • Put in refrigerator and marinate for 24 hrs and turn a few times.
  • Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
  • Remove roast from marinade, drain and dry. Save marinade for later.
  • Brown roast in hot oil on all sides, add browned onions and marinade.
  • Add water. Water should cover 2/3's of the roast.
  • Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
  • The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
  • You can strain and thicken the sauce, if desired.

ALCATRA ( PORTUGUESE POT ROAST WITH WINE, BACON & GARLIC)



Alcatra ( Portuguese Pot Roast With Wine, Bacon & Garlic) image

This pot roast needs no knives... it's tender and absolutely delicious. "Alcatra" comes from the term "alcatre", the Portuguese word for "rump", indicating that rump roast is preferred there for pot roasts, but I've prepared this with sirloin tip roast as well with fabulous results.

Provided by EdsGirlAngie

Categories     Roast Beef

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 lb lean bacon, diced
1 tablespoon olive oil
3 1/2 lbs boneless beef rump roast or 3 1/2 lbs sirloin tip roast
2 cups thinly sliced onions
3 cloves garlic, minced
2 bay leaves
12 whole peppercorns
4 whole cloves
3 tablespoons tomato paste
3 cups white wine (cheaper is better)
3/4 teaspoon salt

Steps:

  • In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
  • In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
  • Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
  • Saute about 10 to 15 minutes or until lightly browned.
  • Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
  • Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
  • Carefully pour the wine and salt around the beef roast and bring to a simmer.
  • Preheat oven to 375 degrees F.
  • Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
  • Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)



Wine and Garlic Pork (Portuguese Vina Dosh) image

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Provided by Cali-Chef

Categories     World Cuisine Recipes     European     Portuguese

Time P2DT40m

Yield 8

Number Of Ingredients 10

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Steps:

  • Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
  • Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
  • Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g

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