Rich Azores Slow Cooked Pot Roast (Alcatra

• Meat

  • 3 1/2 lbs Blade
  • 5 1/3 oz Pancetta
  • 1 Veal shank, large

• Produce

  • 1 Garlic head, whole
  • 1 Onion, medium

• Baking & Spices

  • 1 tbsp Allspice, whole
  • 1 tsp Course salt

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/2 cups Red wine

• Liquids

  • 3/4 cups Water

• Other

  • 1 tbs pig fat

Found on photosandfood.ca

Description

Ingredients

• 3½ lbs blade (you can also use chuck roast or outside round), cut in large pieces
• 1 large veal shank (with the marrow, no meat needed)
• 5.3 oz pancetta (toucinho) or thick cut bacon (roughly 150 g), chopped
• 1 whole garlic head, with all cloves attached and outer white skin removed
• 1 medium onion, diced
• 1 tbs pig fat
• 1 tbs unsalted butter
• 1 tbs whole allspice
• 1½ cups red wine
• ¾ cups water
• 1 tsp course salt

Directions

• Preheat the oven to 350 ºF (170 ºC).
• Cut the top off the garlic head to show all the garlic cloves.
• Place the garlic head on the bottom of the pot in the centre.
• Place the chopped pancetta on the bottom all around the garlic head.
• Add one layer of pieces of meat on top of the garlic and pancetta, along with the beef shank.
• Add half the diced onion evenly over the layer of meat.
• Sprinkle half the allspice evenly over the onion.
• Repeat the last three steps - layer of meat, remaining onions and remaining allspice.
• add little pieces of the butter and pig fat over the meat.
• Pour the water over the meat.
• Pour the red wine over the meat.
• Sprinkle the course salt evenly over the meat.
• Cover the pot with aluminum foil (or lid if using a dutch oven)
• Place the pot in the oven for 2 hours, 30 minutes.
• Remove the foil and let cook for another 30 minutes.
• Serve this dish with potatoes or rice.
• Caution: Your neighbours will be knocking on your door when they smell this! 🙂