Savory Azorean Alcatra with Wine and Spice

Name: Savory Azorean Alcatra with Wine and Spice
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Beef chuck roast; Red wine; Olive oil; Garlic; Onion; Bay leaves; Black pepper; Salt; Olive oil; Beef broth; Red wine; Tomato paste; Cinnamon sticks; Crushed red pepper flakes; Fresh thyme sprigs; All-purpose flour; Butter

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

Beef chuck roast

3 lbs — cut into large chunks

Red wine

1 cup — preferably a rich, dry wine

Olive oil

1/4 cup

Garlic

5 cloves — minced

Onion

1 large — sliced thin

Bay leaves

3 leaves

Black pepper

1 tbsp — freshly cracked

Salt

1 tbsp

For the Braise

Olive oil

2 tbsp

Beef broth

4 cups

Red wine

1/2 cup — same as marinade

Tomato paste

2 tbsp

Cinnamon sticks

2 sticks

Crushed red pepper flakes

1 tsp

Fresh thyme sprigs

About 4 sprigs

For the Thickening

All-purpose flour

3 tbsp

Butter

3 tbsp

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