Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Alcatra terceirense is an emblematic dish of Terceira Island, made 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 of white wine
- Lard or olive oil
- Bay leaf, clove, and pepper
- Salt
Preparation Method
- Season the meat with salt, garlic, and pepper.
- Layer onions and meat in a clay or iron pot.
- Add wines, bay leaf, and spices.
- Cover and place in a low oven.
- Cook for a long time until tender.
- Serve with bread or soft dough bread.
Tips from Empório Portugal
- Slow cooking is essential.
- Abundant onion forms the sauce.
- The meat improves if rested before serving.
Possible Substitutions in Brazil
- Use chuck, brisket, or shank in large pieces.
- Iron pot replaces clay.
Pairing
Full-bodied Portuguese red wine. Content intended for those over 18 years old. Drink in moderation.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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