Best Pot Roast Terceira Island Style Alcatra Recipes
ALCATRA ( PORTUGUESE POT ROAST WITH WINE, BACON & GARLIC)
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
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!).
PORTUGUESE CAçOILA (ALCATRA)
Often made with pork or beef this one-pot meal is a very traditional especially during a "matança" or winter slaughtering of pigs or cattle. This recipe is from the island of Terceira, in the Azores. It gets it name from the type of black clay pot called a "caçoila" used to cook it in. Depending who you ask, the answer may differ as to what type of meat is used. Some might tell you the stew is made with beef but if it is cooked in the pot, it is called caçoila. On the mainland, this stew, using pork, would be called "Cachola". This dish 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. Note: Jamaican Whole allspice can usaually be found in Walmarts Mexican section, recipe is not the same without it.
Provided by Chief Teer
Categories Portuguese
Time 4h35m
Yield 3 Quarts, 6-8 serving(s)
Number Of Ingredients 14
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 butter, onions, paprika, garlic, bay leaves, peppercorns, wine vinegar, and allspice 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. Ensure the meat is cover with the wine.
- 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!).
Nutrition Facts : Calories 1382.2, Fat 96.3, SaturatedFat 36.6, Cholesterol 313.7, Sodium 1750.2, Carbohydrate 19.8, Fiber 4.4, Sugar 3.1, Protein 87.2
EASY PORTUGUESE SLOW COOKER POT ROAST (ALCATRA)
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
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.
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