Posted on Sunday, August 14, 2016 in
Beef Recipes
Azorean Alcatra from Terceira Island
A delicious and very popular Azorean alcatra from the Island of Terceira.
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| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 8 h 10 min |
| Level of Difficulty | Easy |
| Servings | 4 |
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)
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Preparation
- Grease the inside lining of the clay pot with the half stick of butter.
- In a small bowl cut the rump roast into medium sized cubes and spread the salt over them evenly.
- Place the roast cubes in the greased clay pot.
- Now add the onion, bay leaves, allspice, garlic, and bacon.
- Cover the pot with the wine and water and 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.
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Tom Hicks
I just did this recipe last week, in a crock pot on low for 8 hours. I also added 1tb pimento paste, because to me, the first few times I did it, it was missing something. Went to the local Portuguese bakery and for some papa sacks and......it was great.
2 Years ago, Sunday, November 13, 2022
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