Alcatra Recipes

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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

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!).

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

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

INSTANT POT® ALCATRA FEIJAO (PORTUGUESE BEAN STEW)



Instant Pot® Alcatra Feijao (Portuguese Bean Stew) image

Try this Instant Pot®-friendly variation of a traditional bean stew from the Portuguese region of Azores. This can be served alone, or over rice, and is often accompanied by bread.

Provided by Ryan C Mathews

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h5m

Yield 8

Number Of Ingredients 16

1 pound dried pinto beans, washed
2 yellow onions, chopped, divided
water to cover
4 cloves garlic, chopped, divided
1 tablespoon vegetable oil, or as needed
3 whole black peppercorns, or to taste
¼ pound bacon, chopped
¼ pound linguica sausage, sliced
1 cup white wine
3 tablespoons tomato paste
2 pinches salt, or to taste
1 pinch chili powder, or to taste
1 bay leaf
2 tablespoons butter, or more to taste
1 tablespoon butter
1 tablespoon all-purpose flour

Steps:

  • Pour beans into a multi-functional pressure cooker (such as Instant Pot®) and add 1 chopped onion and 1 chopped clove garlic. Add enough water to cover beans by about 1 inch. Close and lock the lid. Choose Manual pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain beans and transfer to a bowl.
  • Rinse the inside of the pressure cooker insert and wipe dry. Turn the pot back on and select Saute function. Add enough oil to spread across the bottom of the pot. Add remaining chopped onion, remaining 3 chopped cloves garlic, and peppercorns to the hot oil. Saute until onion is softened and clear, 3 to 5 minutes. Add bacon and sausage; cook and stir about 3 minutes. Add wine, tomato paste, salt, and chili powder. Allow everything to cook for about 1 minute.
  • Pour cooked beans into the pot. Stir together and add enough water to cover the mixture. Place a bay leaf and 2 tablespoons butter on top. Close and lock the lid. Choose the Slow Cook function and set the timer for at least 1 hour; you may cook it longer if you wish.
  • Shortly before serving, melt 1 tablespoon butter in a small saucepan over medium-low heat. Stir in flour and whisk until smooth. Remove from heat and immediately stir into the stew to thicken.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 41.9 g, Cholesterol 29 mg, Fat 14.2 g, Fiber 9.7 g, Protein 18.2 g, SaturatedFat 5.8 g, Sodium 411.7 mg, Sugar 3.4 g

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