Free Recipe Portuguese Pot Roast
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Portuguese Pot Roast Recipe
4 lb Boned rump roast, (4 to
-5-lbs)
2 c Red wine
3 lg Onions, sliced
1 Clove garlic
2 ts Salt
1/4 ts Pepper
1/4 c Fat
2 lg Tomatoes, thickly sliced
Portuguese Pot Roast Preparation
I have a UN cookbook from 1964. Each member country submitted traditional recipes (or so the intro says). There”s a pot roast recipe that sounds similar. Maybe vinudage is a technique. This recipe calls for Rump roast which I think of as beef . The recipe also calls for FAT (we used lard or crisco/spry) In the 70”s we grabbed corn oil, then…. ;-D (Carne Assada a Portuguesa) Marinate the roast for at least 24 hours in sauce of red wine, 2 of the onions, garlic, salt, and pepper (in refrigerator). Turn meat occasionally. Cook remaining sliced onion in hot fat in Dutch oven or heavy kettle with lid, until onion is brown; remove onion and save. Brown drained and dried roast on all sides in hot fat; add browned onion and marinade to roast; add water to cover approximately 2/3 of the meat. Cover tightly; simmer, turning meat occasionally, for 4 to 4-1/2 hours or until meat is fork tender. During last hour of cooking add sliced tomatoes; remove cover during last 30 minutes. Sauce can be strained and thickened, if desired. Yield 8-10 servings. Posted to Kitmailbox Digest by PATh <phannema@wizard.ucr.edu> on Apr 04, 1997
Cooking Temperature:
Recipe Serves: 10
How Do You Cook Portuguese Pot Roast?
If you know a better Portuguese Pot Roast Recipe please comment below.