Provincetown Portuguese Cookbook

Carne

Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Mariana Raposo

4 to 5 lbs. roast beef

White or red Portuguese wine

3 to 4 slices of bacon

1 or 2 onions

1 tsp. butter

24 whole imported cloves

24 Jamaican whole allspice

4 bay leaves

2 or 3 cloves garlic

Salt to taste

1/2 cup water

Garlic powder

Onion powder

Chop the onions and mash the garlic. Put both in a deep roasting pan. Cut the bacon into small pieces and add it to the roasting pan along with the bay leaves, salt, cloves, allspice and water. Before adding the meat, sprinkle it with the onion and garlic powders. Add the meat to the pot and cover with the wine. Add the butter and cover the pan. Cook at 250° for at least 7 to 8 hours.

This roast is best when cooked overnight and warmed before serving.

Serves 6.