Authentic alcatra recipe

assign 'Terceira Style' to the title, but they are not like the ones I remember.

This is a genuine 'handed down' version, there is no formal description of it! (Until now?)

The first essential ingredient is the dish to cook it in!

All but one of the recipes I found used a cast iron, or some sort of metal, kettle, casserole or whatever was to hand.

The original cooking vessel, kept specially for the dish is an unglazed earthenware pot, something of the shape of a large plant pot (better without a hole in the bottom!).

The main ingredient is obviously the meat.

I would not recommend rump as it is too tender in plentiful times.

One of the cuts designed for long cooking in stews, or a pot roast recipe, would be a better choice.

A piece around 3Kgs or 6-7lbs is about the size - if it fits in your pot!

The recipes once again diverge from the traditional by advising the meat to be cut into pieces.

Our recipe uses one piece.

IN THIS SECTION -

not your usual pot roast
alcatra recipe(this page)
alcatra - slow cooking