Carne assada à portuguesa, also known as Portuguese pot roast, is a flavorful and hearty dish that combines the bold flavors of Portuguese cuisine with the tender and juicy qualities of a well-cooked roast. This classic dish is often prepared for special occasions and family gatherings, as it is a comforting and satisfying meal that can be enjoyed by people of all ages. The key to a successful carne assada à portuguesa lies in the careful selection of the meat, the preparation of the marinade, and the slow and steady cooking process that allows the flavors to meld and develop. With a little planning and effort, you can create a delectable carne assada à portuguesa that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CARNE ASSADA A PORTUGUESA (PORTUGUESE POT ROAST)
For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.
Provided by MomLuvs6
Categories Roast Beef
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Marinade:.
- Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
- Put in refrigerator and marinate for 24 hrs and turn a few times.
- Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
- Remove roast from marinade, drain and dry. Save marinade for later.
- Brown roast in hot oil on all sides, add browned onions and marinade.
- Add water. Water should cover 2/3's of the roast.
- Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
- The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
- You can strain and thicken the sauce, if desired.
PORTUGUESE POT ROAST IN WINE & GARLIC
This recipe is from Leite's Culinaria. It is wonderful. I grew up with this type of pot roast made by my grandfather. It may seem like a lot of ingredients and work, but well worth it! Chourice can be found in some local market chains or on the net at Gaspars.com
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium mixing bowl, whisk half the wine into tomato paste until smooth.
- Stir in herbs. Set aside.
- Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours.
- Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist.
- Remove chourice, cover with foil and keep warm.
- Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more.
- Final Comments.
- NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.
PORTUGUESE POT ROAST (CARNE ASSADA à PORTUGUESA)
Number Of Ingredients 17
Steps:
- The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.
Nutrition Facts : Nutritional Facts Serves
PORTUGUESE POT ROAST (CARNE ASSADA à PORTUGUESA)
Number Of Ingredients 17
Steps:
- The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.
Nutrition Facts : Nutritional Facts Serves
Tips:
- For the best results, use a well-marbled chuck roast. This will ensure that the meat is tender and flavorful.
- Be sure to brown the meat well before braising it. This will help to develop flavor and color.
- Use a flavorful braising liquid, such as beef broth, red wine, or a combination of both. You can also add vegetables, herbs, and spices to the braising liquid to enhance the flavor of the meat.
- Braise the meat for at least 2 hours, or until it is fall-apart tender. The longer you braise the meat, the more tender it will be.
- Serve the carne assada a portuguesa with your favorite sides, such as rice, potatoes, or vegetables.
Conclusion:
Carne assada a portuguesa is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The beef is braised in a flavorful sauce until it is fall-apart tender, and it is served with your favorite sides. This dish is sure to please everyone at your table.
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