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 lb. chuck roast

1 lb. linguiça or chouriço

3/4 cup red wine (hopefully a nice Portuguese red)

1/4 cup olive oil

1 tsp. crushed red pepper

4 cloves garlic, chopped

3 or 4 bay leaves

1 tsp. basil

1/4 cup dried parsley

2 large onions, chopped coarsely

2 cans stewed tomatoes

Salt and pepper

In a deep roasting pan combine the wine, olive oil, red peppers, garlic, bay leaves, sweet basil, parsley, onions, stewed tomatoes and salt and pepper. Mix well.

Add the chuck roast to the marinade along with enough water to cover the meat. Cover and marinate overnight, turning once.

When ready to cook, cut the chouriço or linguiça into large segments and add to the roast. Cover the pan and place in a 350° oven and cook for 3 to 4 hours. The meat will be ready when it is fork tender.

During the last hour, add small whole potatoes, carrots and green peppers to taste.

Serves 4 to 6.