Alcatra Portuguese Pot Roast With Wine Bacon Garlic Recipes

Steps:

• 1. In a large stock pot, add the bacon and fry over medium-high heat just until crisp.
• 2. Add the onion, bay leaves, allspice, cinnamon, cloves, peppercorns, garlic and tomato paste. Cook until onions are soft, about 10 minutes. Transfer the onion mixture to slow cooker.
• 3. Season the roast with salt and pepper, then cut the roast into medium-sized cubes. Place the roast chunks on top of the onion mixture in the slow cooker.
• 4. Add the wine and water to the stock pot, stirring to scrape up all of the browned bits on the bottom, and allow it to boil for 5 minutes. Pour the wine mixture over the roast, and top with the bacon. Add more water, if necessary.
• 5. Cover and set the slow cooker for about 8 hours. At the 4 hour mark, flip the roast over, cover and continue to cook another 4 hours or until thoroughly done.

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.

Steps:

• 1. Preheat the oven to hot (400F). Saute the bacon in the vegetable oil in a large heavy kettle over moderately low heat 5 to 6 minutes until all drippings cook out and only crisp brown bits remain; lift to paper toweling to drain with a slotted spoon. In the drippings, brown the beef well on all sides over moderately high heat. Lift the beef from the kettle for the time being. Dump the onions, garlic, bay leaves, peppercorns, and cloves into the kettle and saute, stirring often over moderate heat, 8 to 10 minutes until touched with brown.
• 2. Blend in the tomato paste, turn the heat down low, cover, and steam 20 minutes. Scoop half the tomato mixture into a small heat-proof bowl, return the beef and bacon to the kettle, then spoon the tomato mixture on top. Add the wine and salt and bring to a simmer.
• 3. Cover and bake 2 hours; uncover, and turn the beef over in the kettle liquid. Lower the oven temperature to moderately slow (325F), and bake uncovered about 1 hour longer or until tender and browned on top. Note: If at any point the kettle should threaten to boil dry, add a little water or additional dry white wine.
• 4. Slice the meat thin and serve with boiled or roasted potatoes and a green vegetable, As for wine, the islanders would drink a rough tinto (red wine), so any substantial table red would be appropriate, particularly Portuguese Dao Grao Vasco or Colares.

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.