Portuguese Caçoila (Alcatra)
- Ready In:
- 4hrs 35mins
- Ingredients:
- 14
- Yields:
-
3 Quarts
- Serves:
- 6-8
ingredients
- 2267.96 g bottom round beef roast, cut into 2 to 3-inches pieces
- 59.14 ml butter
- 14.79 ml olive oil
- 453.59 g pork bacon
- 1 large onion, coarsely chopped
- 3-4 large garlic cloves
- 14.79 ml paprika
- 2 bay leaves
- 12 peppercorns
- 14.79 ml wine vinegar
- 6-8 whole allspice, Jamaican herb balls
- 44.37 ml tomato paste
- 709.77 ml wine, burgandy (cheaper is better)
- 9.85 ml coarse salt
directions
- In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
- In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
- Transfer to the plate with bacon, then add butter, onions, paprika, garlic, bay leaves, peppercorns, wine vinegar, and allspice to the Dutch oven.
- Saute about 10 to 15 minutes or until lightly browned.
- Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
- Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
- Carefully pour the wine and salt around the beef roast and bring to a simmer. Ensure the meat is cover with the wine.
- Preheat oven to 375 degrees F.
- Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
- Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).
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Reviews
-
This was fantastic. My family just finished devouring it and I can't wait to give it 5 stars. Thank you very much for wonderful recipe,full of flavor. I made it as directed but omitted butter since it already had a lot of fat from bacon and oil and used pinot noir for my wine. I will be making it again very soon. I served it with basmati rice.
RECIPE SUBMITTED BY
<p>I'm a Assistant Chief and in the firehouse we love to cook. So, here I go with a few of my favorite recipes!</p>