Portuguese Roast Beef
Ingredients
- 1,200 gBeef chuck (whole)
- 4 pcGarlic (slivered)
- 2 pcYellow onion (sliced)
- 750 mlRed wine
- 60 gLard
- 3 pcBay leaf
- 1 tbspSweet paprika
- 1 tspHot pepper d'Espelette
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 kgPotato (peeled)
- 2 tbspRed pepper paste
Method
A beef chuck roast so tender it falls apart with a fork. A dark, velvety sauce enriched by reduced wine and the deep aroma of bay leaves and roasted garlic.
- 1
Prick the chuck roast with garlic slivers. Rub the meat with the massa de pimentão, salt, pepper, paprika, and Espelette pepper to let the spices penetrate. Place in a dish with the bay leaf and cover with red wine. Let rest in a cool place.
- 2
In a cast-iron pot, melt the lard until very hot. Sear the meat on all sides. It should have a brown, well-colored crust, which will give flavor to the juices.
- 3
Add the sliced onions around the meat. Once they are translucent, pour in all the marinade. The liquid should reach halfway up the piece of beef. Bring to a boil, then lower the heat.
- 4
Cover and simmer over low heat. Halfway through cooking, add the peeled potatoes. The meat is ready when a knife blade enters it like butter and the sauce generously coats the spoon.
Frequently asked questions
How do you get this dish right?
- Don't rush the process: chuck roast needs time for the collagen to melt.
- If the sauce is too thin at the end, remove the lid and reduce over high heat for a few minutes.
- Baste the meat regularly during cooking to prevent the top from drying out.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its sauce. Even better when gently reheated the next day.
