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Alcatra (Azores Island: Terceira Clay Pot Roast)

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Just Cook With Michael Santos

Alcatra and the Bovine Soul of an Island
https://www.curiositymag.com/2018/07/...

Uma Casa Restaurant
https://www.umacasarestaurant.com/

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 22.5 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 56 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 46 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: https://justcookwithmichael.com/


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)


https://amzn.to/353PL8Z

Link to purchase the clay pot
https://miriamsearthencookware.com/


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