Portuguese Alcatra

red wine

🥗Healthier: low-sodium vegetable broth

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is generally less expensive.

Cut excess fat from the beef, leaving some marbling for flavor.

Cut the beef into pieces about 2-3 inches in size.

Prepare a spice sachet using cheesecloth, adding smashed garlic cloves, clove berries, black peppercorns, bay leaves, arisa pepper, and cinnamon, then tie it securely.

In a large pot, layer sliced onions at the bottom.

Add bacon strips on top of the onions.

Place the beef pieces on top of the bacon and onions.

Sprinkle with kosher salt, about 1 tablespoon, and a little more if needed.

Add reserved bacon fat for extra flavor.

Pour in 8 cups of white wine, ensuring the meat is submerged in liquid.

Cover the pot and place it in the oven at 325°F to 350°F.

Check the meat after 4 hours for tenderness; it should be falling apart.

After 3 hours, add 2 links of linguista sausage if desired, cover with foil, and return to the oven for another 1-2 hours until the meat is fully tender.

After 5.5 hours, the alcatra is ready to serve with boiled potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens