Recipe — Alcatra de Carne (Portuguese Pot Roast)

Where can you taste it?
At Quinta do Martelo on Terceira, where the traditional recipe is followed.


  • 3kg of veal, cut in pieces 
  • 5 onions, chopped
  • 1/2 Verdelho wine
  • 250g smoked bacon
  • 100g lard
  • 6 garlic cloves, chopped
  • 2 bay leaves
  • 18 allspice berries
  • Cloves
  • Black pepper
  • Salt
  • Butter


  1. Grease the ceramic pot with lard 
  2. Place an initial portion of onion at the bottom of the pot, along with some garlic, allspice, a little black pepper, cloves, one bay leaf, salt and a piece of smoked bacon.
  3. Add the first pieces of meat, from the centre of the pot to the edges, until it is evenly distributed. On top of the first layer of meat place more onion, garlic, bay leaf, allspice, black pepper, cloves, smoked bacon, salt and add some Verdelho wine. Add another layer of meat, and then the rest of the onion, garlic, allspice, black pepper, smoked bacon, salt and a little more wine. Add small cubes of butter, cover with finely-perforated aluminium foil and place in the oven. 

In a wood oven roughly two hours are needed. In an electric or gas oven it takes around three-and-a-half hours. Don’t forget to turn the pieces and meat while the alcatra is in the oven so it cooks evenly.


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