Traditional Alcatra from Terceira 🇵🇹🍷
Learn how to make authentic Alcatra from Terceira, Azores. This traditional Portuguese slow cooked beef recipe is layered with onions, garlic, bacon, spices, and Portuguese red wine until it’s fall apart tender.
Equipment
- 1 Dutch Oven use this option if you do not have the traditional pot
- 1 Alcatra Clay Pot
Ingredients
Meat
- 5-7 lbs beef chuck roast, blade roast and 1 thick veal piece (osso buco) 5-7 lbs total
Aromatics
- 4-6 large onions, sliced
- 8-10 garlic cloves, sliced or minced
- 200-250 grams smoked bacon (toucinho fumado), diced
Seasonings
- 4 Bay Leaves
- 8-10 whole cloves
- 1-2 tablespoon whole allspice (pimenta da Jamaica you can also use grounded allspice
- 2-4 teaspoon coarse sea salt
Liquids
- 1 750ml Portuguese dry red wine (some areas in Terceira prefer dry white wine instead)
For the Pot
- 2 tablespoon lard (banha)
Optional
- 1-2 tablespoon butter added on top of the meat before covering
- 1-2 cabbage leaves to cover the top
- 1-2 cinnamon sticks
Instructions
- 1. Prepare the PotPreheat your oven to 300°F (150°C).Grease the inside of a traditional Alcatra clay pot (alguidar) or Dutch oven with the lard (banha).
- . Build the First LayerCover the bottom of the pot with half of the: ● sliced onions ● garlic ● smoked bacon ● bay leaves ● cloves ● allspice ● black peppercorns
- 3. Add the BeefArrange half of the beef over the onion mixture.Season lightly with coarse salt.
- 4. RepeatRepeat the layers: ● Remaining onions ● Garlic ● Bacon ● Bay leaves ● Cloves ● Allspice ● PeppercornsFinish with the remaining beef and a light sprinkle of salt.
- 5. Pour in the WineSlowly pour one bottle (750 mL) of Portuguese dry red wine over the meat.The wine should reach roughly halfway to three-quarters of the way up the meat. It does not need to completely cover everything.
- 6. Add the Butter and Cabbage (Optional)Add 1-2 tablespoon of butter and/or Lay several cabbage leaves over the top of the meat.The butter adds a silky, tasty texture and the cabbage is a traditional technique that helps trap steam inside the pot, keeping the meat moist throughout the long cooking process while protecting the top layer from drying out.
- 7. Slow CookCover tightly with the lid or aluminum foil.Bake for 6 to 7 hours, or until the beef is incredibly tender and easily falls apart with a fork.Resist opening the lid while it cooks to keep all the moisture and flavour inside.
- 8. Finish (Optional)Uncover the pot and finish off with a broil for crispy pieces.Allow the Alcatra to rest for about 15 minutes before serving.
Notes
● Every family in Terceira has their own version of Alcatra. Some include cinnamon while others don’t.
● The exact amount of onions and beef will depend on the size of your Dutch oven or traditional clay pot. Don’t worry about being exact. The goal is to generously layer the ingredients throughout the pot.
● If you can, use an authentic Terceira Alcatra clay pot (alguidar). They can often be found at Portuguese butcher shops, Portuguese grocery stores, and specialty Portuguese kitchenware shops.
● The better the wine, the better the sauce. I recommend choosing a Portuguese red from the Douro, Dão, Alentejo, or Bairrada regions.
Serving Suggestions
Serve with:
🍚 Portuguese White Rice (Arroz Branco)
🥔 Boiled Potatoes (Batatas Cozidas)
🍞 Fresh Portuguese Bread (Papa Secos)
🍞 Massa Sovada for special occasions
Don’t forget to spoon plenty of the rich broth over everything!
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months.
Reheat gently on the stovetop or in a 325°F (160°C) oven until warmed through.
Sandra’s Tip ❤️
The hardest part about making Alcatra isn’t preparing it—it’s waiting! Low and slow is the secret. As the onions, garlic, bacon, spices, Portuguese wine, and beef slowly cook together, they create one of the richest, most comforting dishes in Portuguese cuisine. And if you ask me, it’s even better the next day.
