A Alcatra é o prato mais emblemático da Ilha Terceira, nos Açores, uma celebração da cozinha lenta e dos sabores puros da terra. Tradicionalmente cozinhada em caçoilos de barro durante horas, a carne torna-se incrivelmente tenra, desfazendo-se num molho rico e aromático, perfumado com especiarias que contam a história das ilhas.

Ingredientes

  • 500gr Chambão
  • 500gr Cachaço
  • 2 Cebolas em finas rodelas
  • 3 Dentes de alho finamente picados
  • 1 Folha de louro
  • 1 Colher de chá pimenta branca em grão
  • 5 Grãos de pimenta da jamaica
  • 2 Cravinhos da india
  • 1/2 Pau de canela
  • 600ml Vinho branco
  • 4 Batatas doce
  • 1 Colher de sopa de banha de porco
  • 150gr Toucinho em brunesa
  • 50ml Azeite
  • 1 Colher chá de paprika
  • Sal QB

Preparação

  1. Cortar a carne em pedaços e temperar com sal.
  2. Num caçoilo de barro colocar por esta ordem, uma cebola em finas rodelas, os alhos laminados, a carne em pedaços, o toucinho em brunesa, a banha de porco, a restante cebola em finas rodelas, a folha de louro, a pimenta branca em grão, os grãos de pimenta da Jamaica, os cravinhos da índia e o pau de canela.
  3. Regar com o vinho branco até cobrir e levar ao forno pré aquecido a 180 graus durante cerca de 4 horas.
  4. Num tabuleiro colocar a batata doce em cubos, regar com um fio de azeite, adicionar a paprika, sal e levar ao forno pré aquecido a 190 graus durante cerca de 40 minutos.
  5. Servir a Alcatra dos Açores bem quente e acompanhado pela batata doce assada.

Discover one of the most treasured dishes from the Azores with the English version below.

Azorean Alcatra (Pot Roast)

Alcatra is more than just a dish; it’s the heart and soul of Terceira Island in the Azores. This traditional pot roast is a testament to the slow food tradition, a method of cooking where simple, high-quality ingredients are given time to meld and develop incredibly deep, complex flavours. The name “Alcatra” refers to both the specific cut of meat (top rump) and the clay pot in which it is traditionally cooked for hours until the meat is meltingly tender.

The secret to this dish lies in its aromatic blend of spices—cinnamon, allspice, and cloves—which infuse the meat and the white wine sauce with a warm, fragrant character that is unique to Azorean cuisine. It’s a rich, soulful, and deeply comforting meal that speaks of family gatherings and celebrations. The slow braise in a clay pot ensures the meat becomes succulent and literally falls apart at the touch of a fork.

Typically served with massa sovada (a sweet, brioche-like bread) to soak up the glorious sauce, this version pairs it with roasted sweet potatoes seasoned with paprika, which beautifully complements the savoury, spiced meat. While a traditional clay pot gives the best result, a heavy-based casserole dish or Dutch oven is a great substitute.

Ingredients

  • 500g beef shin (chambão)
  • 500g chuck steak (cachaço)
  • 2 onions, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 bay leaf
  • 1 tsp white peppercorns
  • 5 allspice berries
  • 2 whole cloves
  • 1/2 cinnamon stick
  • 600ml white wine
  • 4 sweet potatoes
  • 1 tbsp lard
  • 150g bacon fat or salt pork, finely diced (brunoise)
  • 50ml olive oil
  • 1 tsp paprika
  • Salt to taste

Method

  1. Cut the meat into chunks and season with salt.
  2. In a traditional clay pot or a large Dutch oven, layer the ingredients in this order: one thinly sliced onion, the chopped garlic, the chunks of meat, the diced bacon fat, the lard, the remaining sliced onion, the bay leaf, the white peppercorns, the allspice berries, the cloves, and the cinnamon stick.
  3. Pour over the white wine until the meat is covered and bake in a preheated oven at 180°C for about 4 hours.
  4. On a separate baking tray, place the sweet potatoes cut into cubes, drizzle with olive oil, and season with paprika and salt. Roast in a preheated oven at 190°C for about 40 minutes until tender and slightly crisp.
  5. Serve the Alcatra piping hot, accompanied by the roasted sweet potatoes.