Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Edie Roderick

1 smoked shoulder

White and sweet potatoes, cut in half

Carrots

1 cup raw rice

Linguiça or chouriço to taste

1 large can tomato sauce

Cut the fat rind off the meat and place the meat with the carrots in a large kettle or Dutch oven. Cover with water, bring to the boil and cook for 3/4 to one hour. Remove from the kettle and place the meat in a roasting pan. Save the liquid. Add the linguiça, tomato sauce and rice to the liquid in the Dutch oven. Cook until the rice is almost cooked. Drain the rice, but save the liquid.

Place the rice in one end of the roasting pan and fence it in with the potatoes and carrots. Pour the liquid into the roasting pan to the depth of 2 to 3 inches. Cover and bake 2 hours at 350°. Remove the cover and baste uncovered until it is browned. Use the rice as a gravy. Garnish with olives and lemon wedges and serve with fried potatoes.

Serves 6.