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portuguese alcatra
portuguese alcatra

portuguese alcatra
In the sun-kissed landscapes of Portugal, where the scent of sea breeze mingles with the aroma of spices, there exists a culinary gem cherished by locals and visitors alike: Portuguese Alcatra. This traditional dish, with its roots deeply…
portuguese alcatra
Source
Ingredients:
1
Servings
  • 1
    item
     beef chuck or rump roast
  • 1
    item
     garlic cloves, minced
  • 1
    item
     paprika
  • 1
    item
     red wine vinegar
  • 1
    item
     bay leaves
  • 1
    item
     olive oil
  • 1
    item
     onions, sliced
  • 1
    item
     potatoes, sliced
  • 1
    item
     salt, pepper
portuguese alcatra
Instructions:
  1. In a large bowl, combine minced garlic, paprika, red wine vinegar, bay leaves, salt, pepper, and olive oil to create the marinade.
  2. Place the beef chuck or rump roast in the marinade, ensuring it is fully coated. Cover and refrigerate overnight, allowing the flavors to meld together.
  3. Preheat the oven to 325°F (160°C). In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
  4. Sear the marinated meat on all sides until golden brown, then remove from the pot and set aside.
  5. In the same pot, add sliced onions and potatoes, allowing them to caramelize slightly.
  6. Return the seared meat to the pot, nestling it among the onions and potatoes. Add any remaining marinade to the pot.
  7. Cover the pot and transfer it to the preheated oven. Slow-cook the Alcatra for 3-4 hours, or until the meat is fork-tender and the flavors have melded together.
  8. Once cooked, remove the Alcatra from the oven and allow it to rest for a few minutes before slicing and serving.
  • 1
    item
     beef chuck or rump roast
  • 1
    item
     garlic cloves, minced
  • 1
    item
     paprika
  • 1
    item
     red wine vinegar
  • 1
    item
     bay leaves
  • 1
    item
     olive oil
  • 1
    item
     onions, sliced
  • 1
    item
     potatoes, sliced
  • 1
    item
     salt, pepper
1
Servings
0

In a large bowl, combine minced garlic, paprika, red wine vinegar, bay leaves, salt, pepper, and olive oil to create the marinade.

Place the beef chuck or rump roast in the marinade, ensuring it is fully coated. Cover and refrigerate overnight, allowing the flavors to meld together.

Preheat the oven to 325°F (160°C). In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Sear the marinated meat on all sides until golden brown, then remove from the pot and set aside.

In the same pot, add sliced onions and potatoes, allowing them to caramelize slightly.

Return the seared meat to the pot, nestling it among the onions and potatoes. Add any remaining marinade to the pot.

Cover the pot and transfer it to the preheated oven. Slow-cook the Alcatra for 3-4 hours, or until the meat is fork-tender and the flavors have melded together.

Once cooked, remove the Alcatra from the oven and allow it to rest for a few minutes before slicing and serving.

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