Have you ever tasted a dish so comforting that it instantly transported you to another place? Alcatra, with its tender beef and aromatic spices, does exactly that. My first encounter with this Azorean treasure was during a family trip to Terceira. The scent of onions, garlic, and allspice wafting from a neighbor’s kitchen drew me in, and I’ve been hooked ever since. Whether you’re looking to recreate a taste of Portugal or discover a new family favorite, Alcatra is a must-try recipe.

Overview of Recipe Content

This traditional Azorean dish is all about layering flavors and letting time work its magic. The beef is marinated and then slow-cooked in a clay pot, resulting in a melt-in-your-mouth texture. The combination of onions, garlic, bay leaves, and allspice creates a stew with depth and warmth, while the addition of red wine adds a rich complexity. Versatile enough to be served on its own or with crusty bread, Alcatra is perfect for cozy dinners or celebratory feasts.

Recipe Story

Alcatra is more than just a stew; it’s a slice of Azorean heritage. Originating on the island of Terceira, it was traditionally prepared in large clay pots during festive occasions, especially the Holy Spirit festivals. The slow cooking method reflects the island’s laid-back lifestyle, where meals are savored and shared with loved ones. Over the years, Alcatra has become a symbol of Azorean hospitality, and every family has its own cherished recipe. My version stays true to the traditional flavors while offering a few modern conveniences.

Ingredients List

Essential Ingredients

🟢 3 lbs of beef (rump, bottom round, or chuck roast)
🟢 3 large onions, thinly sliced
🟢 5 cloves of garlic, minced
🟢 4-5 slices of bacon or pork fat
🟢 3-4 bay leaves
🟢 1 tsp of ground allspice
🟢 2 cups of red wine (or beef broth as a substitute)
🟢 Salt and black pepper to taste

Optional Additions

🟢 2 large carrots, peeled and chopped (optional)
🟢 2-3 potatoes, peeled and cubed (optional)

Necessary Tools for Preparation

To create the perfect Alcatra, you’ll need the following tools:

A clay pot (or a Dutch oven as a substitute)
Sharp knife for slicing and dicing
Cutting board

Mixing bowl for marinating the beef
Measuring cups and spoons
Oven mitts for safe handling

Possible Ingredient Additions and Substitutions

Vegetable Additions: For a heartier stew, add vegetables like carrots, potatoes, or parsnips.
Wine Substitution: If you’re avoiding alcohol, replace red wine with beef broth or a mixture of beef broth and balsamic vinegar for a similar depth of flavor.
Spice Variations: Add a pinch of paprika or crushed red pepper flakes for a touch of heat.

Step-by-Step Instructions

🔵 1. Marinate the Beef
In a mixing bowl, combine the beef with garlic, bay leaves, allspice, and red wine. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.

🔵 2. Prepare the Cooking Pot
Preheat your oven to 325°F (160°C). Line the bottom of a clay pot or Dutch oven with slices of bacon or pork fat.

🔵 3. Layer the Ingredients
Place a layer of sliced onions over the bacon, followed by a portion of the marinated beef. Repeat the layers, finishing with a layer of onions on top.

🔵 4. Add the Marinade
Pour the remaining marinade over the layered ingredients, ensuring the beef is mostly submerged. If necessary, add a bit more red wine or beef broth.

🔵 5. Cook the Alcatra
Cover the pot with a lid and place it in the oven. Cook for 3-4 hours, checking occasionally to ensure the liquid hasn’t evaporated too much. If needed, add a splash of wine or broth.

🔵 6. Serve and Enjoy
Remove the pot from the oven and let it rest for 10 minutes. Serve the Alcatra with crusty bread, over steamed rice, or alongside boiled potatoes.

Suggestions on What to Serve with the Recipe

Alcatra is a versatile dish that pairs wonderfully with various sides, enhancing its rich and hearty flavors. Here are a few suggestions:

Traditional Pairings

Crusty Bread: Use fresh, crusty bread to soak up the flavorful juices. It’s a classic choice that never disappoints.
White Rice: Steamed white rice complements the stew’s rich, saucy consistency and balances the bold flavors.

Boiled Potatoes: Simple boiled potatoes, lightly salted and buttered, are a traditional Azorean pairing that lets the stew shine.

Modern Twists

Mashed Potatoes: Creamy mashed potatoes add a luxurious touch and are a comforting side dish.
Roasted Vegetables: A mix of roasted carrots, parsnips, and Brussels sprouts adds color and a slight sweetness to balance the savory stew.

Polenta: Creamy polenta makes a delightful base for Alcatra, soaking up all the delicious juices.

Storage and Reheating Tips

One of the joys of Alcatra is that it tastes even better the next day as the flavors continue to meld. Here’s how to store and reheat your stew:

Storage: Allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Reheating: Reheat in a pot over low heat, adding a splash of water, wine, or broth if the sauce has thickened too much. Stir occasionally to ensure even heating.

Tips for Perfecting Alcatra

Marination is Key: Don’t skimp on the marination time. The longer the beef marinates, the more flavorful and tender it will be.
Low and Slow Cooking: Patience is essential. The low oven temperature allows the beef to become melt-in-your-mouth tender while blending the flavors beautifully.

Clay Pot Benefits: If you can get your hands on a clay pot, use it. The porous material helps distribute heat evenly and adds a unique depth of flavor to the dish.

FAQs

What is Alcatra made of?

Alcatra is made of beef (usually rump or bottom round), onions, garlic, bacon or pork fat, red wine, bay leaves, allspice, salt, and pepper. These ingredients are layered and slow-cooked to create a rich, flavorful stew.

How to eat Alcatra recipe?

Alcatra is best enjoyed with steamed rice, crusty bread, or roasted potatoes to absorb its flavorful sauce. It’s often paired with a simple green salad or steamed vegetables. For the best experience, serve it hot and fresh from the pot.

What cut of beef is Alcatra?

Alcatra typically uses beef rump or bottom round, which is ideal for slow cooking. These cuts become tender and flavorful after being cooked for several hours.

What is the Alcatra cut of steak?

The term “Alcatra” refers to a specific cut of beef in Portuguese cuisine, often translated to rump or bottom round in English. This cut is known for its lean texture and is best suited for slow-cooked dishes like the traditional Alcatra stew.

How to Grill Alcatra ?

Although Alcatra is traditionally a stew, its flavors can be adapted for grilling. Start by marinating thick-cut rump steaks in a mixture of red wine, garlic, bay leaves, and allspice for a few hours. Grill the steaks over medium-high heat to your preferred level of doneness. Serve the grilled steaks with a side of grilled vegetables and a drizzle of the reduced marinade for an extra burst of flavor.

Conclusion

Alcatra isn’t just a dish; it’s a journey into the heart of Azorean cuisine. From the rich marinade to the slow cooking process, every step is a celebration of flavor and tradition. Whether you’re sharing it with family on a chilly evening or serving it at a festive gathering, this recipe is sure to create cherished memories.

If you try this recipe, let me know how it turned out in the comments below. I’d love to hear your thoughts or any creative variations you tried. Don’t forget to share this recipe with friends and family—it’s too good to keep to yourself! Happy cooking!