Carne Assada à Portuguesa, also known as Portuguese Pot Roast, is a classic and flavorful dish that embodies the rich culinary heritage of Portugal. This delectable dish is a comforting and hearty beef stew traditionally made with tender pieces of beef, slow-cooked in a flavorful broth infused with aromatic spices, succulent vegetables, and a hint of tangy red wine. The result is a symphony of flavors that will tantalize your taste buds and transport you to the heart of Portugal.
Beyond the traditional Carne Assada à Portuguesa, this article offers a delightful collection of variations that cater to diverse tastes and preferences. For those who love a zesty kick, the Carne Assada na Cerveja recipe incorporates the refreshing bitterness of beer, while the Carne Assada no Forno offers a духовке-roasted version that yields fall-off-the-bone tender beef. If you prefer a rich and creamy twist, the Carne Assada na Panela de Pressão recipe utilizes a pressure cooker to create an incredibly tender and succulent dish.
For those seeking a lighter and healthier option, the Carne Assada Light recipe reduces the fat content without compromising flavor, while the Carne Assada na Air Fryer presents a healthier alternative that maintains the crispy texture of the beef. Additionally, the article includes a vegetarian-friendly version called the Seitan Assado à Portuguesa, which offers a meatless interpretation of this classic Portuguese dish.
With its detailed instructions and enticing photographs, this article provides a culinary journey that will guide you through the steps of creating this delectable dish and its variations. Get ready to indulge in the irresistible flavors of Carne Assada à Portuguesa and embark on a culinary adventure that will delight your senses and leave you craving more.
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
This Crock Pot Portuguese Pot Roast is a quick and flavorful weeknight meal. The broth is fragrant and flavorful with a depth of flavor from red wine and a touch of spiciness from the red pepper flakes. The potatoes and carrots are tender and the meat is moist and delicious.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Number Of Ingredients 16
Steps:
- In a medium mixing bowl, whisk the wine and water into tomato paste until smooth.
- Stir in the herbs and spices and set aside.
- Place beef and chourico pieces into the bottom of your crock pot. Pour the wine mixture on top.
- Cover and marinate in the refrigerator overnight or up to 48 hours.
- When you are ready to cook the pot roast, layer the potatoes on top, then the carrots and onions and finally the chourico (or sausage).
- Cover and cook on LOW for 6-8 hours. The meat will be tender and shred easily with two forks.
- If gravy is too thin, remove meat and vegetables, and place the gravy in a pan on top of the stove and cook uncovered over medium-high heat until reduced. Otherwise adding cornstarch will quickly thicken the gravy. Do this by dissolving 2 heaping tablespoons of cornstarch into 1/4 cup of cold water and then adding it into the sauce. Bring the sauce to a boil. If the sauce is still too thin; repeat. NOTE: If you add cornstarch directly to the hot gravy without first dissolving in some cold water, it will immediately clump.
Nutrition Facts : Calories 437 kcal, Sugar 4 g, Sodium 1153 mg, Fat 26 g, SaturatedFat 9 g, Carbohydrate 20 g, Fiber 4 g, Protein 25 g, Cholesterol 91 mg, ServingSize 1 serving
PORTUGUESE POT ROAST (CARNE ASSADA à PORTUGUESA)
Number Of Ingredients 17
Steps:
- The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.
Nutrition Facts : Nutritional Facts Serves
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.
Tips:
- To make the tastiest roast, use high-quality beef. Look for a chuck roast or bottom round roast with good marbling.
- Before cooking, brown the meat in a hot skillet. This will help to develop flavor and create a crispy crust.
- Use a variety of seasonings to flavor the roast. Common seasonings include garlic, paprika, cumin, and chili powder.
- Cook the roast in a slow cooker or Dutch oven on low heat for several hours. This will help to tenderize the meat and allow the flavors to meld.
- Serve the roast with your favorite sides, such as mashed potatoes, rice, or vegetables.
Conclusion:
Carne assada a portuguesa is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender meat, flavorful sauce, and crispy potatoes, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give carne assada a portuguesa a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love