CARNE ASSADA A PORTUGUESA (PORTUGUESE POT ROAST)
For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.
Provided by MomLuvs6
Categories Roast Beef
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Marinade:.
- Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
- Put in refrigerator and marinate for 24 hrs and turn a few times.
- Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
- Remove roast from marinade, drain and dry. Save marinade for later.
- Brown roast in hot oil on all sides, add browned onions and marinade.
- Add water. Water should cover 2/3's of the roast.
- Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
- The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
- You can strain and thicken the sauce, if desired.
PORTUGUESE POT ROAST IN WINE & GARLIC
This recipe is from Leite's Culinaria. It is wonderful. I grew up with this type of pot roast made by my grandfather. It may seem like a lot of ingredients and work, but well worth it! Chourice can be found in some local market chains or on the net at Gaspars.com
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
- Stir in herbs. Set aside.
- Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
- Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
- Remove chourice, cover with foil and keep warm.
- Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
- Final Comments.
- NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.
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PORTUGUESE CARNE ASSADA | LEITE'S CULINARIA
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- In a large nonreactive bowl, combine the garlic, wine, tomato paste, oregano, bay leaves, both types of paprika, the pepper flakes, and 1 teaspoon of salt. Add the beef, turn to coat, cover, and marinate in the fridge for at least 2 hours or, preferably, overnight, turning the beef several times.
- Remove the bowl from the fridge and transfer the beef and garlic cloves to a plate, reserving the marinade. Pat the beef dry with paper towels and season well with salt and pepper.
- In an ovenproof Dutch oven over medium-high heat, warm the oil. When hot, sear the beef until nicely browned, about 5 minutes per side. Transfer to the plate. Do not wipe out the Dutch oven.
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