Alcatra (Azores Island: Terceira Clay Pot Roast)
ฝัง
- เผยแพร่เมื่อ 6 ก.ย. 2024
- Alcatra and the Bovine Soul of an Island
www.curiositym...
Uma Casa Restaurant
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GET THE RECIPE:
5 pounds any combination of chuck, rump & shank
8 oz pork belly or bacon
1 onion sliced
2 cups red wine - enough to cover the meat
(you could use 1/2 wine & 1/2 stock)
1 head of garlic
4 bay leaves
1/2 tbsp black pepper
1 tbsp allspice
1/2 tbsp cloves
3 tbsp tomato paste
1/3- 1/2 tsp salt per pound of meat (for 5# meat
add about 2-2.5 tsp salt)
1. Cut the meat into about 8 to 12 ounce pieces. (so you can layer the pieces in the pot)
2. Salt the meat about 1/3- 1/2 tsp per pound.
3. In a 5-6 quart (liter) roasting oven safe pot. Layer the meat, pork belly, spices, tomato paste and onions.
4. In a 350°F (177°C) bake for about 4 to 6 hours) when done, you should easily be able to pull apart the meat with just two forks. (the meat will be tender after 4 hours, from 4-6 hours it will be more tender/ pull apart easier- closer to 6 hours shredable like pulled pork) Cook it to your desired preference.
5. You could easily make this dish a few days ahead of time. Serve with potatoes, rice, or bread.
Just Cook With Michael Website: justcookwithmi...
Note:*** I've had a comment from someone from Terceira tell me that traditional Alcatra doesn't contain cloves or tomato paste
KITCHEN ITEMS:
Amazon Clay pot Link
Clay Cooking Pot with Lid, Clay Pots for Cooking, Earthenware Rice Pots, UNGLAZED Twice Baked Traditional Casserole for Cooking on STOVE Top, Vintage Portuguese Terracotta Roaster (Large)
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Link to purchase the clay pot
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I lived there for two years, stationed in the US Air Force at Lajes Field. The way Alcatra is cooked on the Island is by suspending the special pot in volcanic vents. Listen to Chef Michael about the time. This meal is fantastically delicious.
Somehow food cooked in clay vessels taste a whole lot better. Thank you for the recipe.
I lived there on Terceira, and loved Alcatra ! I want to try to make it myself.
One of my favorites - I make it twice a year.
My recipe is very similar, but I don't add tomato paste, and add slivers of butter (or lard) while layering, and use smoked bacon, instead of regular bacon.
Great channel. Love the history.
I made this for Christmas yesterday, except I don't put in tomato paste. My Portuguese baby sitter taught me how to make it while I was stationed in the Azores with the Navy. I bought two of the clay pots and woven baskets. I use them both. My family loves this when I make it for Christmas!
My dad was stationed there too with the Air Force. We loved it there! Lived there from 78-80.
My favorite meal. It's what I'm making for Christmas this year. My recipe is pretty close to yours the only other thing I add is half a beer, I don't know if anyone else does this, I just think my dad wanted an excuse to drink a beer. Merry Christmas and Thank you! for sharing these wonderful meals.
Hi, that’s what I made for Christmas Eve dinner also. Everybody loved it. So good in fact we ran out. Next time I have to remember to cook more! Merry Christmas 🎄
share.icloud.com/photos/05aKF9oWZZ3KyO4U0NsLtfj-w
Alcatra
is my favorite, thanks
On Terceira I never once saw them let the bulls loose and running. They were always tethered to a long rope and somewhat controlled by a group of locals. Still a fun time.
That's so good used to make I highly recommend it to feed a crowd or just have all to yourself it is that good. Thank you for sharing this recipe 🤤😋👍
Running to the Portuguese sweet bread video!
My family is from San Miguel I'm 2nd generation American. But I grew up in a Portuguese community and let me tell you You speak very well when you talk Portuguese
The bulls used to run right through the block... outside of housing....everyone has to wait...lol...enjoy the show..🤣
when I was three the families would lower the metal pots into the volcanic soil and let it simmer for about eight hours. it was always beef never pork. the pots were always cast iron, never pottery. a stew was never cooked indoors, that would mean an eight-hour fire and that would heat up the house way too hot. there was no heat or air on the island ever. you dressed for the weather. you probably;y saw the tourist show where the cooked stew is placed in a fireplace for a good tourist show. when I was three there were no tourists and no restaurants. there were some bars for the sailboats that crossed the Atlantic that served stew cooked in the ground as families did., Im sure things have changed in 62 years. i should go back, i saw my house is still up just like the one picture of it I have. google earth is amazing
That's a different dish altogether - that's "Cozido à Portuguesa", a boiled dish.
That dish is only cooked in one place in the island of Sao Miguel (Furnas). As far as I know, no other island in the Azores does that.
Alcatra is a roast, and in the old days was cooked in a wood oven (Forno de lenha).
Like your recipes and always appreciate the history you share!
Thank you!🍻
Thank you for information about a Portugese restaurant where I live! Interesting history.
Trying out your Alcatra recipe as we speak! Smells so yummie in here!
Enjoy! It’s one of my favorite. 🍻
@@JustCookwithMichael Came out pretty yummily! Thank you for sharing your recipe!
I love this channel
Thank you!🍻
Fall River has the New England Sausage Company, great products.
Homemade wine, oh my goodness!!!
My Father made the best wine, like a pro.
Wow never even knew about that Spain invading story cool
Looks good. Just some things I would tweak. First rub the inside of the clay pot with pork fat(lard). Try using smoked pork belly once you put all your meat top it off with butter. And I would omit the tomato paste for this dish just red wine no stock no beer no water just red wine! And enjoy.
Thanks for the tips!🍻
I truly love your videos Sir thank you so very much.
Thank you! 🍻
I love your videos
Thank you. I’ve made Alcatra a few times-it’s one of my favorites
Could I use my grandmother's clay bean pot?
If you’re not sure if the clay bean pot is oven safe, I think you’re better off using a metal pot. 🍻
Central valley what's up bro much love
Stay cool in The Valley 🍻
That looks like some high class wine you got there. Where would I find such a fine bottle? Also, thanks for reminding me about letting it cook a little longer it made all the difference when I cooked it the other day.
I left the case of wine at your mama’s house last night🤓. Good to hear you’re embracing your Azorean roots. 🍻
@@JustCookwithMichael stay away from that old cougar. If she’s get her paws in you, you won’t walk straight for a week.
My mom always told me it was a woman that let the bulls loose. 😉
🤩👌
It was actually a woman who let the bulls out
the island is not ta say da , its tr;say; ruh put in the two r's
Im from Terceira and your Alcratra is not the correct recipe for Alcratra, Alcratra does not have tomato paste or cloves, the recipe only has allspice Jamaican, garlic, bay leafs, onions, bana de porco, home made red wine, sea salt.
When you add tomatoe paste it becomes Carne guisada.
I have seen a lot a people changing our recipe of Alcratra . I do watch your videos and great recipes but being from Terceira I learned from my mom and she learned from her mom, all women of Terceira.
Thank you! I will include your feedback in the notes section of TH-cam and on the website justcookwithmichael.com 🍻
It depends on what Island your from! There are many different ways on each island! Where I'm from we don't put tomato paste but I know people who do! Some use white wine and some red.
Your recipe is not on parr ! The story you just told was correct accept it was a female ! Her name was Brianda Pereira (c. 1550 - c. 1620) was an Azorean known for her role during the Battle of Salga, during the Portuguese resistance against the Spanish occupation in the archipelago, during the reign of Philip II of Spain. The name of Brianda Pereira was mythologized by the Romantic movement at the end of the 19th century, who was elevated to the status of heroine by the Estado Novo regime, affirming Portuguese nationalism. She became a popular figure and used as a protagonist of various theatre folk plays, songs and dances/marches during Carnaval, in addition to being adopted as a matron of various institutions. She was a Warrior !
Karen
You’re not gonna find a spot in your garden it’s a special pot.
I would think it is dangerous to use a pot from the garden. Who knows what contaminants have been absorbed into the clay.
I left the bay leaf in the whole time and it ruined the dish, taste like a Christmas tree
I’m sorry to hear that, I know there are two types of Bailey. The California believe tends to have a match harsher stronger taste.
Laurus nobilis, sometimes sold as true bay, bay laurel or Grecian bay which is the best culinary variety. The similar California bay tree is Umbellularia californica. While California bay can be used in cooking, its flavor is harsher, more camphoric. If you do use it, add about half as much as you would true bay.