🇵🇹 Portugal · Food
Alcatra Terceirense
By eatmundo · August 3, 2026
🇵🇹 PTA legendary pot roast from the Azores, slow-cooked in a clay vessel until the meat is meltingly tender.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 800g of beef into large, uniform chunks and place them into a traditional unglazed clay pot.
- 2
Thinly slice 2 large onions and mince 4 cloves of garlic, layering them over the meat.
- 3
Add 2 bay leaves, 1 tsp of salt, and 0.5 tsp of black pepper to the pot, distributing them evenly.
- 4
Pour 60ml of olive oil and 150ml of white wine over the mixture to provide moisture and acidity.
- 5
Cover the clay pot with a tight-fitting lid or foil to ensure steam stays inside during the long cook.
- 6
Place in a preheated oven at 150°C and slow-roast for 3 hours until the beef pulls apart with a fork.
Frequently Asked Questions
Do I need a clay pot?+
Using an unglazed Portuguese clay pot is authentic, but a heavy-bottomed Dutch oven works well as a substitute.
What cut of beef is best?+
Choose a tough, flavorful cut like chuck or brisket as the slow cooking will break down the collagen.
Can I add potatoes?+
While not strictly traditional in the pot, many locals serve it alongside boiled potatoes or crusty bread.
Is the wine crucial?+
Yes, the acidity of the white wine is essential to tenderize the meat and create the complex sauce.
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