Savory Azorean Alcatra with Wine and Spice
Traditional Azorean Braised Beef with a Rich Wine Sauce
A hearty and aromatic dish featuring beef simmered to perfection with a rich blend of spices, perfect for a cozy dinner gathering.
- 3 h 30 min
- 6
- Intermediate
Ingredients
For the Beef Marinade
For the Braise
For the Thickening
Preparation
Marinating the Beef
Combine marinade ingredients
In a large bowl, combine beef chunks with red wine, olive oil, minced garlic, sliced onion, bay leaves, black pepper, and salt.
Refrigerate
Cover and refrigerate for at least 3 hours, or preferably overnight to intensify flavor.
Allow the beef to marinate overnight for enhanced flavor.
Rest at room temperature
Remove from refrigerator and let sit at room temperature for 30 minutes before cooking.
Preparing the Cooking Base
Heat oil
Heat 2 tbsp of olive oil in a large Dutch oven over medium-high heat.
Sear beef
Sear marinated beef in batches until browned on all sides, then transfer to a plate.
Avoid overcrowding the pot when searing to ensure each piece browns evenly.
Stir in liquids and spices
Lower the heat and stir in the reserved marinade along with additional 1/2 cup wine, beef broth, tomato paste, cinnamon sticks, and red pepper flakes.
Add thyme sprigs during the last 45 minutes of braising for an aromatic finish.
Cooking Process
Braising
Let the beef simmer gently for 2 to 2.5 hours, covered, until tender.
Thickening the Sauce
In a separate pan, melt butter and whisk in flour to form a roux, then incorporate into the braising liquid to thicken.
Combining
Stir thickened sauce with meat and bring to a gentle simmer for an additional 15 minutes.
Plating & Serving
Savory Azorean Alcatra with Wine and Spice
Savory Azorean Alcatra with Wine and Spice
Plating the Alcatra
Serve the Alcatra in deep bowls to showcase the rich sauce, garnished with fresh thyme.