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Alcatra Açoriana

Serves 4 to 6 Entree meat

Alcatra Açoriana

Alcatra Açoriana hails from the island of Terceira in the Azores, where it is a staple of home cooking, prepared without fanfare or ceremony. This version reflects the simplicity and richness of Azorean culinary traditions, where ingredients are measured by instinct and dishes come together around everyday family tables. Olive oil flows generously, and the salt is a tactile decision, grounding the flavors in this beloved beef dish.

When you taste Alcatra Açoriana, expect a robust depth from the Verdelho red wine mingling with the smokiness of bacon and the warmth of allspice. The beef, tender and infused with the essence of garlic and bay, offers a comforting embrace. Serve it as it is, unadorned, letting the flavors speak for themselves in their full-bodied glory.

Ingredients

  • 1.5 kgbeef rump — cut into thick pieces
  • 750 mlVerdelho red wine
  • 200 gsmoked bacon — cut into lardons
  • 1onion — sliced
  • 1 headgarlic — cloves peeled
  • 6allspice berries
  • 2bay leaves
  • 1 tbspblack peppercorns
  • 50 gbutter
  • to tastecoarse sea salt

Method

  1. Begin by preparing the marinade. In a large mixing bowl, combine 750 ml of Verdelho red wine, 1 head of garlic crushed, 2 bay leaves, and 1 tablespoon of black peppercorns. Add the 1.5 kg of beef rump, ensuring it is fully submerged in the marinade. Cover and refrigerate overnight to allow the flavors to penetrate the meat deeply.
  2. The next day, remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade. Cut the beef into large chunks, about 5 cm each, to ensure even cooking.
  3. In a large heavy-bottomed pot or Dutch oven, heat 50 g of butter over medium-high heat. Add 200 g of smoked bacon, diced, and cook until it renders its fat and turns golden brown. Remove the bacon with a slotted spoon and set aside.
  4. In the same pot, add the beef chunks in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until a deep golden crust forms. This should take about 3-4 minutes per side. Remove the beef and set aside.
  5. Lower the heat to medium and add 1 finely chopped onion to the pot. Cook until the onion becomes translucent and soft, about 5 minutes. Add the reserved garlic from the marinade and cook for an additional 2 minutes until fragrant.
  6. Pour the reserved marinade into the pot, scraping up any browned bits from the bottom with a wooden spoon. Return the browned beef and bacon to the pot, along with 6 allspice berries. Bring the mixture to a gentle simmer.
  7. Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 150°C (300°F). Braise for about 3 hours, or until the beef is tender and easily pierced with a fork.
  8. Once cooked, carefully skim off any excess fat from the surface of the sauce. Taste and adjust the seasoning with coarse sea salt as needed. Serve the Alcatra Açoriana with crusty bread or boiled potatoes to soak up the rich sauce.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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