"Avó Iva brings us the flavours of Terceira and teaches us how to make alcatra, the island's most beloved dish"
Alcatra à moda da Vila do Porto Judeu
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Prep time: 30mins
Cook time: 6hrs
Serves or Makes: 12
Recipe Card
ingredients
- 3 kg rump roast, cut into chunks
- 1 kg beef shank, cut into chunks
- 1 kg outside round, cut into chunks
- 1 kg beef chuck, cut into chunks
- 3 small pieces beef trotters
- 4 onions
- 1 head garlic, minced
- 300 g thick cut smoked bacon
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 2 tablespoons butter
- 3 bay leaves
- 2 teaspoons salt
- 1 liter red wine
Method
Step 1
Place beef trotters at the bottom of a clay bowl or Dutch oven.
Step 2
Place a layer of onion, garlic, bacon, bay leaf and sprinkle with 1/3 of the pepper and 1/3 of the allspice.
Step 3
Add a layer of meat using 1/3 of the beef pieces.
Step 4
Repeat the last two steps to create two more layers—layer of onion mixture followed by a layer of meat.
Step 5
Dot the top with pieces of the cold butter.
Step 6
Add salt to a bowl, pour in wine, until dissolved.
Step 7
Pour salt wine mixture over meat.
Step 8
Cover the pot with aluminum foil (or lid if using a Dutch oven).
Step 9
Place in the oven and turn oven to 350 ºF (170 ºC). Cook until tender – about 6 hours
Step 10
Serve with bread (ideally Portuguese sweet bread) to soak up the juices.
Step 11
Note: If you're using the authentic clay bowl from Terceira, fill the bowl with water and let soak for at least 2 hours before using.