Alcatra

Roast beef - serves 6 -8

The Azorean Portuguese from Terceira are famous for this unique dish. Simply seasoned with allspice, pepper, saltand bay leaf, it is traditionally served on the Feast of the Holy Ghost, but can be served on other occasions, as well. Cooked in red wine, the meat takes on a deep mahogany colour. Other Azorean islands have versions of this popular meal. Some cooks use white wine for a lighter colour. Traditionally served with rice as a separate course. Unglazed clay pots must be soaked in water for 24 hours before each use and placed in a cold oven to prevent cracking.

1 presoaked unglaced 4-quart red-clay pot
1 stick soft butter
3 large onions, thinly sliced
1/2 pound slab bacon, cut into 1-inch pieces
6 cloves garlic, mashed
2 bay leaves
1 5-pound rump or chuck roast, bone-in, cut into 4-inch pieces
1 pound shin bone (if using rump roast)
1/2 teaspoon whole allspice
1/2 teaspoon black peppercorns
1 teaspoon coarse salt
4 tablespoons firm butter, cut into pieces
1 Cup Water
4 to 6 cups medium-boiled red or white wine

Generously grease the interior of the pot with soft butter.
Place half of the onions in the bottom of the pot followed by half of the bacon, garlic and 1 bay leaf. Add the meat, including the bone from the roast or shin bone, followed by the second bay
leaf, the garlic, and remaining bacon. End with the remaining onions. Scatter the allspice and peppercorns over the top along with the salt. Dot the top with the pieces of cold butter.
Mix the water with 1 cup of the wine. Pour over the ingredients followed by enough additional wine to cover everything by 1 inch.
Place the pot ina cold oven. Set the temperature to 400 degrees F. When the liquid begins to boil, reduce the temperature to 300 degrees. Cover the pot with foil and cook, without turning the ingedients, until tender, about 3 to 3 1/2 hours more.
Turn off the heat. Uncover the pot and remove some of the broth for cooking the rice. Leave the uncovered pot in the oven just until the oven heat has dissipated. The top will brown a little.
Serve meat with rice cooked in broth.

Picanha
This recipe was sent in by a reader - The Britos

Picanha is a tender beef well appreciated all over Brazil for grilling. It has a layer of fat, which should be removed only after grilling. You can find picanha in most European countries by the name of cap of rump, also called Tri-Tip. In USA, you also can taste picanha, which is one of the best cuts of beef. But you have to ask the butcher in your favorite grocery store to cut it for you. Just tell the butcher you want the cap of the top sirloin.

¤    1 entire piece of picanha
¤    1/2 of a butter package
¤    100g Margarine "vaqueiro"
¤    Rock salt

¤ 1 Garlic clove, mashed

Cut the picanha into 2 inch-thick beefs
Leave the fat layer on it (just remove after grilling)
Rub the rock salt on the meat alone or with garlic
Arrange the meat on skewers or directly over the grill

Cook the meat to your preference.

In the Brazilian way, you can slice the outer layers and keep the rarer meat in the grill for more cooking.

Pour over a little white wine or a water (just a little)

Serve with white rice, vinaigrette, or your preferred sauce.