Portuguese Alcatra

Saturday Night Jerry and I had a fantastic Christmas party. Thanks to everyone brave enough share their talents. We ended up having an impromptu little concert since many of Jerry's students were in attendance.

I made a Portuguese specialty for the first time. Jerry's cousin made this for family parties and every time I ate the dish it was so delicious. This was my first attempt and it came out just like cousin Cecilia's.

I did not take a photo, because I loathe looking at pictures of beef, cooked or not.

ALCATRA

(pronounced Al-COT-ra)

One clay pot
I use a Romertopf, but Ikea has one for only $25

Beef roast of any size that will fit your pot.
Bacon
Onion
Red wine

These directions are for a two pound roast. Increase onion and bacon for every two pounds more.

Season roast with garlic salt and powdered steak seasoning of your choice
marinate in refrigerator overnight in ziploc bag
chop 4 slices (1/3 pound) of bacon into small pieces and cook until crispy and fat is rendered
Remove bacon from drippings and add roast.
Sear all sides of roast in hot bacon drippings
Remove roast and then saute one thinly sliced onion in bacon drippings

Soak clay pot in cold water for 30+ minutes
place beef, onion, and bacon in pot
Cover completely with half water-half wine
place uncovered pot in cold oven
set oven temperature for 200º
Top up wine and water mixture whenever the roast becomes exposed, about every 6 hours.

Cook for 3-4 days

At the end of that time the beef will be very tender and stringy.
Remove roast and use a fork to shred or cut into slices
Serve with the pan juices