Terceira-Style Alcatra

Terceira-Style Alcatra is a typical Azorean dish that originated around 1450, during the early settlement of Terceira Island. It is believed that the first settlers of this island came from the Beiras, a region in northern Portugal (Trás-os-Montes), where a common dish called “chanfana” was made with goat meat, which likely served as inspiration.

In the past, alcatra (the rump cut of the animal) was considered the best part and was only offered to landlords. Farmers would only receive less desirable cuts with bones. However, after tasting alcatra cooked with bone-in cuts, the landlords found that the dish became much more flavorful, and this technique was incorporated into the Terceira-Style Alcatra recipe.

This dish became an essential part of life for the people of Terceira Island, especially during festive times such as Easter Sunday and the Holy Spirit celebrations. Moreover, tourists visiting Terceira always seek to taste this delicacy, making it a true gastronomic attraction of the region.

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So, be sure to discover and enjoy the traditional Terceira-Style Alcatra during your stay on Terceira Island, a true Azorean dish.

How to Make Terceira-Style Alcatra

First, Terceira-Style Alcatra should be prepared and cooked in an unglazed clay pot. Only then will the flavor and succulence of the meat reach the perfect state, just like the original version.

However, if it’s not possible to use this type of pot, you can use a regular clay pot, which is quite common in Portuguese cuisine.

It’s also worth noting that in the past, Terceira-Style Alcatra was made with “vinho de cheiro,” a red wine made from American grape varieties planted by Azorean vineyards after the great plague of the 19th century. However, white wine has replaced “vinho de cheiro” in the current recipe.

Ingredients needed to make traditional Terceira-Style Alcatra:

• 1.5 kg of bone-in rump cut;
• 100g of smoked bacon;
• 2 tablespoons of lard;
• 2 large onions, sliced into half-moons;
• 1 head of garlic;
• 4 bay leaves;
• 1/2 teaspoon of whole cloves;
• whole black peppercorns to taste;
• 250 ml of white wine;
• salt to taste.

Preparation and Cooking

With the ingredients ready, cut the meat into medium-sized pieces, slice the garlic and bacon into thin slices, and cut the onions into half-moons.

Rub the meat with salt, place it in a bowl with the white wine, and season with black pepper and cloves. Next, grease the clay pot with lard and cover the bottom with onion and garlic.

Layer the meat in the pot, alternating with onion, garlic, bay leaves, and bacon. Finally, cover the meat with wine and a little water, without filling the pot completely. Cover and place it in the oven to cook slowly at a moderate temperature. Pay attention when the top of the meat is browned; remove it from the oven and turn the pieces over. Place it back in the oven.

In the end, when both sides are browned, and the sauce is dark and fragrant, remove it from the oven and serve immediately, with the sauce bubbling. It is recommended to serve it with bread or “bolo de massa sovada” (sweet bread).

Video

The YouTube channel Eu Sou da Ilha Terceira provides a video showing the recipe and preparation of Terceira-Style Alcatra, which you can watch below:

Ready! Terceira-Style Alcatra is sure to win over your taste buds!