Posted on Sunday, August 14, 2016 in
Beef Recipes
Azorean Alcatra from Terceira Island Recipe
Experience the bold, savory magic of Terceira Island with this Azorean alcatra recipe, packed with tender beef, smoky bacon, and spices.
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 8 h 10 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Nutrition Facts (Per Serving)
| Calories | 950 |
| Fat | 66g |
| Carbs | 8g |
| Protein | 67 |
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)
Get Portuguese ingredients 
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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Comments
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.
3 Years ago, Sunday, November 13, 2022
