Entree: Portugal – Azores – Alcatra (Slow-braised Azorean beef and cured meats cooked in a sealed pot until very tender)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs

Additional 10 min

Total 4 hrs 40 min

Ingredients

- 3.5 lb (1.6 kg) beef chuck roast or rump roast
- 6 oz (170 g) smoked bacon or salt pork, thickly sliced
- 6 oz (170 g) chouriço, Portuguese-style sausage, cut into 1/2-inch (1 cm) slices
- 3 large onions, about 450 g total, thinly sliced
- 6 cloves garlic, minced (about 18 g)
- 3 tbsp (45 ml) olive oil
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1 tsp (2 g) dried thyme
- 2 tsp (10 g) coarse salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar (optional, for balance)
- 2 tbsp (30 ml) olive oil or melted butter for finishing (optional)

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Season the beef roast with 1 tsp salt and 1/2 tsp pepper. In a heavy Dutch oven or clay pot, heat 3 tbsp olive oil over medium-high heat and sear the roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add bacon slices and cook until they begin to render fat, about 4 minutes. Add chouriço slices and cook 2 minutes more to release flavor. Remove and set with bacon.
3. Step 3: Add sliced onions and minced garlic to the pot and sauté in the rendered fat until soft and lightly browned, about 8–10 minutes. Stir in tomato paste, paprika, and thyme and cook 1 minute.
4. Step 4: Return beef to the pot and arrange the bacon and chouriço around and on top of the roast. Pour in red wine and beef stock, add bay leaves, remaining salt and pepper, and the optional vinegar. The liquid should come about halfway up the meat; add a bit more stock or water if needed.
5. Step 5: Cover the pot tightly with its lid (seal edges with foil if needed for a clay pot) and transfer to the oven. Braise low and slow for 3 to 4 hours, or until the meat is very tender and easily shreddable.
6. Step 6: Remove from oven; transfer the roast to a cutting board, let rest 10 minutes, then slice or shred. Skim excess fat from the sauce, then simmer sauce on stovetop 5 minutes to concentrate if desired. Stir in 2 tbsp olive oil or melted butter for shine.
7. Step 7: Serve slices or shredded alcatra with the braising juices, accompanied by boiled potatoes or white rice and a simple green salad in the Azorean tradition.