Alcatra Açoriana
Gather your family and savor the warmth of Alcatra Açoriana—a meal that brings everyone together.
In the Azores, there’s something truly special about gathering around the table on a Sunday afternoon to enjoy Alcatra Açoriana. It’s not just a meal; it’s a warm embrace of tradition that draws families closer together. You’ll often find this hearty dish gracing the tables of local tascas during festive occasions, where laughter and stories flow as freely as the wine.
Making Alcatra Açoriana is truly a labor of love, often passed down through generations. The magic begins when you marinate the beef overnight, allowing a blend of spices to infuse into the meat. As it simmers away in the pot, the rich aroma fills your home, beckoning everyone to the kitchen. Served alongside rice or crusty bread, this dish is a delicious reminder of how food can connect us to our roots and to each other.
Ingredients · 4 servings
- 1 kg beef (preferably chuck or brisket)
- 4 cloves garlic, minced
- 2 onions, sliced
- 200 ml red wine
- 100 ml olive oil
- 2 bay leaves
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon vinegar
- 2 carrots, chopped
- 1 green bell pepper, chopped
Method
- Cut the beef into large chunks and place them in a bowl.
- Add minced garlic, sliced onions, red wine, olive oil, bay leaves, paprika, salt, and pepper to the beef.
- Mix well, cover, and let marinate in the refrigerator overnight.
- Preheat the oven to 160°C (320°F).
- Transfer the marinated beef and all the marinade ingredients into a large Dutch oven.
- Add chopped carrots and bell pepper on top of the beef.
- Cover and cook in the oven for about 2 hours, until the meat is tender.
- Check occasionally and add a splash of water if it looks too dry.
- Serve hot with rice or crusty bread.