Azorean Alcatra from Terceira Island


Ingredients
5 pound chuck roast, or rump roast 1/2 lb bacon, cut into small pieces 1/2 stick butter2 bay leaves1 tablespoon whole allspice4 cloves garlic, minced1 large onion, diced2 cups white wine2 cups water2 teaspoons salt1 large unglazed clay pot (presoaked)
Preparation
  1. Grease the inside lining of the clay pot with the half stick of butter.
  2. In a small bowl cut the rump roast into medium sized cubes and spread the salt over them evenly.
  3. Place the roast cubes in the greased clay pot.
  4. Now add the onion, bay leaves, allspice, garlic, and bacon.
  5. Cover the pot with the wine and water and mix the ingredients together well.
  6. Cover the pot with foil; and place in the oven for about 4 hours at 200°C or 390°F .
  7. 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. 
  8. Continue to cook another 4 hours.
  9. Once done, remove from the oven and let it cool down for about 10-15 minutes.
Preparation timen/a
Cooking Timen/a
Ready In8 h 10 min
Level of DifficultyEasy
Servings4
Close this Window