Begin by marinating the beef.
Rub the minced garlic, paprika, salt, and pepper over the meat, then drizzle with red wine vinegar and olive oil.
Place in a covered dish and refrigerate for at least 2 hours, or overnight for deeper flavor.
Preheat the oven to 160°C (320°F). In a heavy oven-safe pot or clay pot, heat a small amount of olive oil over medium heat.
Brown the beef on all sides to seal in the juices, then remove and set aside.
Add the sliced onions to the pot and sauté until translucent.
Return the beef to the pot, add the bay leaves, and layer the sliced potatoes around the meat.
Cover with a lid or tightly with foil.
Bake in the oven for 3–4 hours, or until the beef is tender and easily shredded with a fork.
Occasionally baste the meat with the cooking juices to keep it moist.
Taste and adjust seasoning with salt and pepper before serving.
Serving and Storage:
Serve Portuguese Alcatra hot, directly from the pot.
The tender beef pairs perfectly with the rich, paprika-infused sauce and the flavorful potatoes.
Garnish with fresh parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently over low heat to preserve the meat’s tenderness.
This dish can also be frozen for up to 2 months.
Tips:
- For the best flavor, marinate the beef overnight.
- Use a clay pot if possible—it enhances the traditional taste and tenderness.
- Browning the beef before baking seals in juices and adds depth of flavor.
- Slice potatoes evenly so they cook at the same rate as the beef.
- Adjust paprika quantity to taste, using smoked paprika for a more robust flavor.
Conclusion:
Portuguese Alcatra is a comforting, richly flavored dish that highlights traditional Azorean cooking.
Its slow-braised beef, savory garlic and paprika marinade, and tender potatoes make it a hearty, satisfying meal.
Perfect for family dinners or special occasions, Alcatra embodies the warmth and rustic charm of Portuguese cuisine.
FAQ:
Can I use other cuts of beef?
Yes, brisket or short rib can also work, but ensure the cut is suitable for slow cooking to achieve tenderness.
Can I make Alcatra on the stovetop?
Yes, simmer the beef and vegetables in a covered heavy pot over low heat for 3–4 hours until tender.
Do I need to peel the potatoes?
It’s optional. Leaving the skin on adds texture and nutrients, but peeled potatoes create a smoother appearance.
Can I prepare Alcatra in advance?
Absolutely. The flavors deepen if made a day ahead and reheated gently before serving.
What can I serve with Alcatra?
Traditional accompaniments include steamed vegetables, rice, or rustic bread to soak up the delicious sauce.