Best 3 Pot Roast Terceira Island Style Alcatra Recipes

Embark on a culinary journey to the Azores with our tantalizing Terceira Island-style Pot Roast, known as Alcatra. This traditional Azorean dish is a symphony of flavors, where tender beef simmers in a rich sauce infused with the aromatic trinity of garlic, onion, and bay leaves. As the beef cooks, it absorbs the essence of the flavorful broth, resulting in a fall-off-the-bone tenderness that will delight your taste buds.

Alongside the classic Alcatra recipe, we present two additional variations that add a unique twist to this beloved dish. The Alcatra na Panela de Pressão, prepared in a pressure cooker, offers a time-saving option that retains the succulent flavors of the original. For those who prefer a slow-cooked approach, the Alcatra no Forno is oven-roasted to perfection, allowing the beef to slowly absorb the savory juices.

Whether you choose the traditional Alcatra, the Alcatra na Panela de Pressão, or the Alcatra no Forno, you'll embark on a culinary adventure that showcases the rich heritage and delectable flavors of the Azores.

Let's cook with our recipes!

POT ROAST TERCEIRA ISLAND-STYLE (ALCATRA)

Pot Roast Terceira Island-Style (Alcatra) image

Terceira, the one Azorean island linked directly to the United States by air, lies just four hours (and about a hundred years) east of Boston. This pot roast, for example, might be made with beef. Then again, it might be made with mutton or lamb or even pork. It's name -- alcatra -- comes from alcatre, the Portuguese word for...

Provided by Vicki Butts (lazyme)

Categories Beef

Time 2h45m

Number Of Ingredients 11

Ingredients

1/4 lb lean slab bacon, cut into small dice
2 Tbsp vegetable oil
4 lb boned and rolled beef rump roast, or leg of mutton, or fresh ham
2 large yellow onions, peeled and thinly sliced
3 large garlic cloves, peeled and minced
2 large bay leaves, do not crumble
12 peppercorns
3 whole cloves
3 Tbsp tomato paste
4 c dry white wine
1/2 tsp salt

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.

EASY PORTUGUESE SLOW COOKER POT ROAST (ALCATRA)

Easy Portuguese Slow Cooker Pot Roast (Alcatra) image

This is a Portuguese pot roast recipe called Alcatra. It's a traditional dish in Azorean cuisine, from Terceira Island off the west coast of Portugal. Azorean grass-fed cattle provide tasty natural beef, and the warm spices add an amazing rich flavor. It's a trusted recipe that usually pleases all, and it's one you'll be...

Provided by Vickie Parks

Categories Roasts

Time 8h30m

Number Of Ingredients 14

Ingredients

1/2 lb bacon, cut into small pieces
1 large onion, diced
2 bay leaves
1 Tbsp whole allspice
1/4 tsp ground cinnamon
5 whole cloves
16 peppercorns
4 clove garlic, minced
2 Tbsp tomato paste
2 tsp salt
1 tsp black pepper
4 lb beef chuck roast or rump roast
2 c red wine
2 c water (or more, if needed)

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.

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

Ingredients

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!).

Tips:

Sear the beef roast in a large pot over medium-high heat until browned on all sides. This will help to seal in the juices and flavor.
Add the vegetables and seasonings to the pot and stir to coat the beef. This will help to create a flavorful sauce.
Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is cooked through.
Serve the beef roast with rice, potatoes, or other vegetables.
For a more flavorful dish, marinate the beef roast in a mixture of red wine, garlic, and herbs before cooking.
If you don't have a Dutch oven, you can use a slow cooker to cook the beef roast. Just add all of the ingredients to the slow cooker and cook on low for 8-10 hours, or until the beef is cooked through.

Conclusion:

Pot roast Terceira Island-style is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef roast is cooked in a flavorful sauce made with vegetables, red wine, and herbs, and it is served with rice, potatoes, or other vegetables. This dish is sure to please everyone at your table.