Traditional Portuguese Alcatra
Introduction:
Portuguese Alcatra is a classic dish from the Azores, featuring tender beef slowly braised with rich seasonings and aromatic vegetables.
This dish embodies rustic comfort, combining succulent beef with garlic, paprika, onions, and potatoes.
Traditionally cooked in a clay pot, Alcatra is perfect for gatherings or special occasions and offers a deep, hearty flavor that improves with slow cooking.
The magic of Alcatra lies in the marinade and the slow braising process.
The combination of garlic, paprika, red wine vinegar, and olive oil creates a robust base, while bay leaves and onions infuse the beef with warm, earthy aromas.
Potatoes absorb the juices, becoming tender and flavorful.
Ingredients:
Main Ingredients:
- Beef chuck or rump roast (suitable for slow cooking)
- 3–4 garlic cloves, minced
- 2 teaspoons paprika
- 2 tablespoons red wine vinegar
- 2–3 bay leaves
- 2–3 tablespoons olive oil
- 2 medium onions, sliced
- 3–4 medium potatoes, sliced
- Salt and freshly ground black pepper to taste
Selecting a well-marbled cut of beef ensures tenderness and flavor after long cooking.
Paprika provides warmth and color, while red wine vinegar adds subtle tanginess.
Olive oil enriches the sauce, and the potatoes soak up all the juices for a hearty, satisfying meal.