Originating on the island of Terceira and dating back to the 1450s, Alcatra is believed to have been inspired by a mainland Portuguese goat dish called Chanfana. This meal is a staple of the Azores and now beloved across Portugal. It is a braised dish of beef and smoked pork, layered with onions, garlic, spices, and wine, then traditionally roasted in a wood-fired oven. The most common cooking vessel is an unglazed clay pot called an alguidar, and it is commonly served around Easter, Christmas, and special family occasions.
While this dish has deep roots, this version adds a modern twist. The rich wine-braised pork belly gets crisped at the end of the braise, providing a nice contrast between tender pork and a crackling exterior. You can skip this step; however, it complements this tender, soul-warming centerpiece. It's also easy to crisp in the air fryer, bridging centuries-old heritage with today's favorite kitchen conveniences.
Ingredients:
3-4 lb beef chuck roast, divided into about 1/2 lb pieces
1 lb pork belly, cut into 2" cubes
1 head of garlic, peeled and cloves smashed
2 tablespoons kosher salt
1/2 teaspoon white pepper
1/2 teaspoon smoked paprika
1 1/2 tablespoons red wine vinegar
1 tablespoon tomato paste
3 bay leaves
1 tablespoon whole allspice berries
1 cinnamon stick, 3- 4" in length
1 1/2 teaspoons whole black peppercorns
1/2 teaspoon whole cloves
2 tablespoons butter, softened
2 large onions, 1 sliced and 1 diced, combined
1 lb linguica, chorizo, or smoked sausage, left whole or in links
2 cups red wine (preferably a dry light red similar to pinot noir)
2 cups beef or bone broth
Directions:
Preheat oven to 450°F
Combine the beef and pork with all the garlic, salt, white pepper, paprika, and vinegar. Mix well, then let sit while you peel, slice, and chop the onions.
Prepare a seasoning bundle, using cheesecloth and some butcher's twine for the whole spices. This makes it easier to remove it when the beef is done roasting.
When the oven is preheated, grease an alguidar with butter; if you don't have one (which you most likely won't here in the States), use a large stoneware bowl or Dutch oven.
Add 1/2 the onions to the bottom, then top with 1/2 the meat, sausage, and spice packet. Repeat with the remaining onions and meat mixture.
Combine the broth and wine, then pour over the layered meat and onions.
Cover with a lid if using a Dutch oven, or make a cartouche (vented parchment circle cut to the size of the opening of the baking dish).
Place in the preheated oven and lower the oven temperature to 325°F.
Bake for 3 1/2 hours, then check the meat. Cook til desired tenderness is achieved, up to 5 hours.
Once the meat is tender, remove the cover and let the top caramelize for about 30 additional minutes.
At this stage, you can also remove all the pork belly and crisp it in an olive oil-lined cast-iron pan over medium-high heat, or in the air fryer at 400°F for 8 minutes.
Remove roast from the oven and skim the fat before serving.
Because this recipe can take varying amounts of time, if it finishes sooner than expected, lower the oven to 250°F and keep it covered until ready to serve.
Serve with rice or potatoes, or, as the Portuguese do, serve with both. Add some bread; after all, this is a comfort dish. I can't think of anything more comforting than piling on the carbs, especially when you use them as a vessel to soak up the rich, wine-laden sauce that concentrates over the long cook time.
Enjoy!
