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

Rita and Robert McLaughlin

Alcatra is a dish from the island of Terceira in the Azores. It is cooked and served in a terra cotta pot.

3 lbs. or more chuck roast

1 glass red wine

1 glass water

1 medium onion, sliced

1 small piece of salt pork

10 whole allspice

Salt and pepper to taste

2 cloves garlic

Put the salt pork in the bottom of a clay pot. Add the meat, onion, garlic, salt and pepper and allspice. Cover the meat with the water and the wine. Bake in the oven at 250° for 8 to 10 hours, covered, until the meat is very tender.

You can freeze left over alcatra for 2 or more months.

Serves 4 to 6. q