Alcatra Recipes

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

Ingredients

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!).

AZOREAN ALCATRA RECIPE

Azorean Alcatra Recipe image

A delicious recipe for a Azorean alcatra, known as Alcatra in the Island of Terceira.

Provided by Eddy Member since Thursday, October 1, 2015, 6 years ago Location: n/a Follow Message

Time 8h10m

Yield 4

Number Of Ingredients 32

Ingredients

1/2 lb bacon, cut into small pieces
1 large onion, diced
1/2 stick butter
2 bay leaves
1 tablespoon whole allspice
1/4 teaspoon cinnamon
5 whole cloves
16 peppercorns
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons salt
1 teaspoon pepper
5 pound chuck roast, or rump roast
2 cups red wine
2 cups water
1 large ceramic pot, if you have one, use a Portuguese ceramic pot called an alguidar de barro (If you don't have a ceramic pot you can also use a large stock pot)
1/2 lb bacon, cut into small pieces
1 large onion, diced
1/2 stick butter
2 bay leaves
1 tablespoon whole allspice
1/4 teaspoon cinnamon
5 whole cloves
16 peppercorns
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons salt
1 teaspoon pepper
5 pound chuck roast, or rump roast
2 cups red wine
2 cups water
1 large ceramic pot, if you have one, use a Portuguese ceramic pot called an alguidar de barro (If you don't have a ceramic pot you can also use a large stock pot)

Steps:

Grease the inside lining of the pot with the half stick of butter. In a small bowl cut the rump roast into medium sized cubes and spread the salt and pepper over them evenly. Place the roast cubes in the greased pot. Now add the onion, bay leaves, allspice, cinnamon, cloves, peppercorns, garlic, bacon and tomato paste. Cover the pot with the wine and water. 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. Recipe & Photo Credit: Easy Portuguese Recipes

ALCATRA

Alcatra image

This recipe is from Ming Tsai's visit to the Azores. It is usually served with a Portuguese sweet bread

Provided by momaphet

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 white onions, rough chopped
2 heads garlic
3 small carrots, sliced skin on
4 figs, sliced in half
3 pimenta red peppers, sliced
2 beef shank, cubed with bone
2 -3 lbs beef, neck or 2 -3 lbs chuck, cubed
1 cup smoked bacon, cubed
2 bay leaves
3 star anise
4 ounces pork fat
2 (750 ml) bottles white wine (Verdelho preferred)
salt & pepper

Steps:

Preheat oven to 425° F.
In a clay baking pot or heavy Dutch oven, rub the insides well with the lard covering thoroughly. Add the 2 of the onion, garlic, carrots, figs and pimenta peppers to the pot.
Season the beef shank and neck with a liberal amount of salt and pepper and add to the pot. Add the bay leaf, star anise and remaining onions. Mix all ingredients together in the pot.
Fill the pot with wine to cover all ingredients cover with lid or foil.
Place pot in the oven and cook for 4 hours. After 1 1/2 to 2 hours check the pot and add more wine if needed.
Remove from oven and serve with sweet bread.

Nutrition Facts : Calories 1690.9, Fat 139.6, SaturatedFat 58.6, Cholesterol 211.6, Sodium 653.3, Carbohydrate 32.6, Fiber 4.6, Sugar 14.8, Protein 31.9

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