By: Lyle Gorch

Lyle Gorch — Tue, 14 Feb 2023 03:07:42 +0000

Wouldn't linguica work?

By: Denver

Denver — Tue, 14 Feb 2023 03:07:42 +0000

This could almost be a Saturday Night Live episode….

By: Arunava Das

Arunava Das — Tue, 14 Feb 2023 03:07:42 +0000

Thank you I cooked this last night with chuck and beef shank. I added juniper berries instead of allspice berries and it came out beautiful

By: b conni

b conni — Tue, 14 Feb 2023 03:07:42 +0000

look forward to making this. but i'll try and get my hands on the Portuguese chourico

By: Lu Isaacs

Lu Isaacs — Tue, 14 Feb 2023 03:07:42 +0000

The alcatra is always, always made in a terracotta pot, that is what gives it flavor, its marinated for 24 hours

By: Tim Dasilva

Tim Dasilva — Tue, 14 Feb 2023 03:07:42 +0000

This recipe is not a true Alcatra from Terceira Island, however I'm sure this take is delicious as well.

By: Kootz Place

Kootz Place — Tue, 14 Feb 2023 03:07:42 +0000

Homemade chourico? My uncle used to make it.

By: cstz

cstz — Tue, 14 Feb 2023 03:07:42 +0000

I'm usually pretty chill about different cultures doing what they can with regional recipes, to make up for what might not be available and unknown techniques, and I'm probably one of the few portuguese that don't have a problem with the infamous pastel de bacalhau + queijo da serra combo. So it's not lightly, or as an easily offended person, that I say this is lazy and disrespectful. I'm not judging the quality of the dish, but the things they changed or took out are exactly what would make this recognizable as portuguese, or even just "portuguese style." Yes: even accounting for the obvious variations that will exist in the way each portuguese cook will make any given typical dish. It's true we typically don't brown the meat, but we brown the onions in "refogado": it's the portuguese version of "sofritto", made with chopped or sliced onions, minced or sliced garlic and bay leaf, and one of the most portuguese things ever. Ask anyone, and they'll tell you how evocative and central it was in their childhood, the smell of refogado as mum started to make dinner. Then you'll throw the meat in. Allspice (as well as "fancier" peppers like rose pepper) only appeared in portuguese supermarkets recently, in this last decade's wave of cooking becoming fashionable); the traditional would be only black or maybe white pepper. The art of portuguese cooking is a lot about just using a few staple (mostly mediterranean-style) ingredients as seasoning (when compared, for example, with the amount of spices used in mexican or oriental cuisines) and still make it as strongly-flavoured and savoury as it gets. Cinnamon is not used in portuguese savoury dishes, period. Keep it for pastries and desserts, where it features heavily and is much loved. Most portuguese stews are known for being heavy on vegetables: at least potatoes and onions, and sometimes peas also, maybe a bit of bell pepper, though that's not as usual. There are also others that are based on chickpeas or beans. Portuguese stews are mainly done in the stove top. Some might have been traditionally made in a wood oven, but the modern everyday substitute is stove, not oven. "Chanfana", a goat stew heavy on red wine where the meat is marinated for days before cooking in the oven, is one of the few exceptions that quickly come to mind. Portugal also has its own kinds of chorizo, called "chouriço". I appreciate that it's probably very hard to find outside of Portugal, and they're similar but decent hosts would have told the public that the typical thing to use would be portuguese chouriço, but that it's okay to use other kinds if you can't get it. (and I really don't personally care about the stupid rivalry that (unrequitedly, I might add) Portugal has against Spain, but oh, the cultural deafness and ignorance of just recommending a Spanish chorizo to a portuguese-styled dish without any acknowledgment... wow.)

By: Silvio Pimentel

Silvio Pimentel — Tue, 14 Feb 2023 03:07:42 +0000

That is so wrong! But guess everyone has they're interpretation! Never chorizo!!! & clay pot. Very only one region recepy

By: susan ross

susan ross — Tue, 14 Feb 2023 03:07:42 +0000

love this receipt!

Comments on: How to Make Alcatra, the Ultimate Portuguese-Style Beef Stew