Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Alcatra terceirense is an emblematic dish from Terceira Island, cooked slowly in a dark and aromatic sauce.
The meat cooks until tender, absorbing wine, onion, garlic and spices.
Ingredients
- 1.5 kg of beef in large pieces
- 3 sliced onions
- 5 cloves of garlic
- 400 ml of red wine
- 100 ml white wine
- Lard or olive oil
- Bay leaves, cloves and pepper
- Salt
Method
- Season the meat with salt, garlic and pepper.
- Assemble layers of onion and meat in a clay or iron pan.
- Add wine, bay leaves and spices.
- Cover and place in a low oven.
- Cook for a long time until the meat is tender.
- Serve with massa sovada (Azorean sweet bread) or bread.
Tips from Empório Portugal
- Slow cooking is essential.
- Abundant onion forms the sauce.
- The meat improves if it rests before serving.
Possible replacements in Brazil
- Use chuck, brisket or músculo (beef shank), cut into large pieces.
- A cast-iron pot can replace the clay pot.
Pairing
A full-bodied Portuguese red wine. For people over 18 years old; drink in moderation.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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