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

Carne De Molho

Joann Bollas Coats

1 lb. linguiça

3 lbs. chuck roast

1 quart water

1-16 oz. can whole peeled tomatoes

1/4 cup catsup

1 large onion, diced

3 cloves garlic, peeled

2 whole bay leaves

1 stick cinnamon

1 tsp. salt

1 tsp. pepper

Cut the chuck roast into serving sized pieces, one-half inch thick, and place in a Dutch oven. In a blender, puree the tomatoes and the rest of the ingredients until smooth. Pour over the meat. Cover the pan and cook slowly for one hour on top of the stove.

Cut the linguiça into slices and add to the roast. Cook one hour longer, or until the roast is tender. Potatoes, sweet potatoes and carrots may be added with the linguiça.

Serves 6.