Prep time: 70 min
Total time: 390 min
Ingredients: 8 garlic cloves (crushed and peeled); 1 (26-ounce) bottle dry red wine; 3 tablespoons double-concentrate tomato paste; 1 teaspoon chopped oregano leaves; 2 bay leaves; 1 tablespoon sweet paprika; 1 tablespoon smoked sweet paprika; 1 1/2 teaspoons crushed red pepper flakes (or more to taste); Kosher salt (to taste); 1 (4-pound) boneless chuck roast (tied); Freshly ground black pepper; 3 tablespoons olive oil; 2 large yellow onions (coarsely chopped); 1 cup water; 1 1/2 pounds Portuguese chouriço; 1 1/2 pounds golf-ball size red potatoes (peeled (or not!)); 1/2 pound baby carrots; Chopped flat-leaf parsley leaves (for garnish)

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Portuguese Carne Assada – Leite's Culinaria

A traditional Azorean dish that boasts meltingly tender oven-braised beef, potatoes, chouriço, and onions. It's a rustic, homey, Sunday supper sorta dish from David Leite's VERY Portuguese mom.

Rezept

Mains

Zubereitungszeit ca. 390 MinutenVorbereitung ca. 70 Minuten

Zutaten:

8 garlic cloves (crushed and peeled)
1 (26-ounce) bottle dry red wine
3 tablespoons double-concentrate tomato paste
1 teaspoon chopped oregano leaves
2 bay leaves
1 tablespoon sweet paprika
1 tablespoon smoked sweet paprika
1 1/2 teaspoons crushed red pepper flakes (or more to taste)
Kosher salt (to taste)
1 (4-pound) boneless chuck roast (tied)
Freshly ground black pepper
3 tablespoons olive oil
2 large yellow onions (coarsely chopped)
1 cup water
1 1/2 pounds Portuguese chouriço
1 1/2 pounds golf-ball size red potatoes (peeled (or not!))
1/2 pound baby carrots
Chopped flat-leaf parsley leaves (for garnish)

Arbeitsschritte:

In a large nonreactive bowl, combine the garlic, wine, tomato paste, oregano, bay leaves, both types of paprika, the pepper flakes, and 1 teaspoon of salt. Add the beef, turn to coat, cover, and marinate in the fridge for at least 2 hours or, preferably, overnight, turning the beef several times.
Position a rack in the lower third of the oven and crank the heat to 325°F (163°C).
Remove the bowl from the fridge and transfer the beef and garlic cloves to a plate, reserving the marinade. Pat the beef dry with paper towels and season well with salt and pepper.
In an ovenproof Dutch oven over medium-high heat, warm the oil. When hot, sear the beef until nicely browned, about 5 minutes per side. Transfer to the plate. Do not wipe out the Dutch oven.
Reduce the heat to medium. If the pot is dry, drizzle in a little more oil. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook for 3 minutes more.
Pour the reserved marinade and water into the pot and bring to a boil. Nestle in the beef, cover tightly, and put it in the oven to braise, turning the meat and basting it every 20 minutes or so, until almost falling apart tender, 2 1/2 to 3 hours.
Add the chouriço, potatoes, and carrots to the Dutch oven and continue to braise the meat, covered, for 30 minutes more.
Transfer the beef to a bowl, ladle some of the cooking liquid over the meat, and cover with foil to keep warm. Bump up the oven temperature to 400°F (200°C), slide the pot back into the oven, and roast the vegetables and sausage in the remaining cooking liquid, uncovered, until the potatoes are easily pierced with a knife, 15 to 30 minutes more.
Transfer the vegetables and sausage to the bowl with the meat and skim any fat from the sauce in the pot. If the sauce seems too liquidy to form a sauce, place it over medium heat and simmer it until it’s reduced to the desired consistency. Remove and discard the bay leaves.
To serve, slice the chouriço on the diagonal into 2-inch (5-cm) pieces. Center the beef on a platter, remove the string, and arrange the sausage and vegetables around the roast. Ladle a bit of the sauce on top, sprinkle with parsley, and pass the rest of the sauce on the side.