POT ROAST TERCEIRA ISLAND-STYLE (ALCATRA)
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
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.
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Ezedin Sultan
[email protected]I've made this recipe a few times now and it's always a hit. The meat is so tender and the sauce is so flavorful. I love to serve it with mashed potatoes and green beans.
Habiba Mohammed
[email protected]This is the best pot roast recipe I've ever tried. The meat is so tender and the sauce is so flavorful. I highly recommend it!
Ford
[email protected]I followed the recipe exactly and the pot roast turned out perfectly. The meat was tender and juicy, and the sauce was flavorful and rich. I will definitely be making this again!
ABID HEAKER 99
[email protected]This recipe was a disaster. The roast was tough and the sauce was bland. I would not recommend it.
Jamilu Aliyu
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The meat was so tender and the sauce was so flavorful. I will definitely be making this again.
Hamphrey K254
[email protected]This was my first time making pot roast and it turned out great! The recipe was easy to follow and the roast was cooked to perfection.
Elizabeth Maynes
[email protected]I've made this recipe several times and it's always a hit. The meat is so tender and the sauce is so flavorful. I highly recommend it!
Elizabeth Mary
[email protected]This is my go-to recipe for pot roast. It's always a crowd-pleaser.
Jaumati Saud
[email protected]The pot roast was a little dry, but the sauce was very flavorful. I would recommend cooking the roast for a shorter amount of time.
Lal Farhan
[email protected]I followed the recipe exactly and the pot roast turned out tough and dry. The sauce was also bland.
Joj Khan
[email protected]This was a great recipe! The pot roast was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Haroon Nafees
[email protected]I've made this recipe a few times now and it's always a hit! The meat is so tender and the sauce is amazing. I like to serve it with mashed potatoes and green beans.
Erum Sarfaraz
[email protected]This pot roast is fall-off-the-bone tender and packed with flavor. The sauce is rich and flavorful, and the potatoes and carrots are cooked to perfection. I will definitely be making this again!