portuguese alcatra

Portuguese Alcatra

Portuguese alcatra is a traditional Azorean beef stew, slow-cooked until melt-in-your-mouth tender and deeply flavored with garlic, spices, and wine. This rustic dish is rich, aromatic, and perfect for special gatherings or comforting family meals. It’s especially famous on the island of Terceira, where it’s often prepared for holidays and celebrations.

Ingredients:
3 pounds beef chuck or bottom round, cut into large chunks
1 large onion, sliced
6 cloves garlic, sliced
2 bay leaves
1 tablespoon paprika
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon black pepper
1 tablespoon salt
2 tablespoons tomato paste
1 cup dry red wine
1 cup beef broth
2 tablespoons olive oil
Optional: 1 tablespoon butter or bacon fat

Instructions:
Preheat the oven to 325°F (165°C).

In a large oven-safe pot or Dutch oven, drizzle olive oil on the bottom. Layer half of the onion slices, garlic, and beef chunks. Sprinkle with half of the paprika, allspice, cloves, black pepper, and salt. Add one bay leaf.

Repeat the layers with the remaining onion, garlic, beef, spices, and bay leaf.

Whisk together the tomato paste, red wine, and beef broth. Pour the mixture evenly over the layered beef.

Cover the pot tightly with a lid or foil. Place in the oven and cook for 3 to 4 hours, until the beef is extremely tender and the sauce is rich and dark. Do not stir during cooking to preserve the traditional layered method.

Once done, remove from the oven and let rest for 15 minutes before serving.

Serving Suggestions:
Serve with crusty Portuguese bread or boiled potatoes.
A simple green salad pairs well with the rich sauce.

Tips for Best Results:
Do not rush the cooking; slow heat is essential.
Traditional alcatra is never stirred while cooking.
Leftovers taste even better the next day.

Deeply flavorful and steeped in tradition, Portuguese alcatra is a timeless dish that turns simple ingredients into an unforgettable meal.