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Latest Comments

Carne Assada Em Vinho D'alhos

Updated June 14, 2018


  • 4 cups dry red wine
  • 6-ounce can tomato paste
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon fresh oregano
  • 2 bay leaves
  • 4 tablespoons paprika
  • 1 1/2 teaspoon crushed red-pepper flakes, or to taste
  • 2 teaspoons salt
  • 3-pound rump roast, strings removed and cut into 3 equal pieces
  • 1 1/2 pound Portuguese chourico or Spanish chorizo, cut into 6-inch pieces
  • 10 cloves garlic, crushed
  • 3 Spanish onions, chopped
  • 5 cups water
  • 8 medium Yukon Gold potatoes, peeled and quartered
  • 8 medium carrots, peeled and cut in half crosswise


(Portuguese Pot Roast in Wine and Garlic). Serves 6 to 8. In a medium mixing bowl, whisk half the wine into tomato paste until smooth. Stir in herbs, spices and salt. Set aside. Place beef and chourico pieces in covered (18 x 12 x 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours. Preheat oven to 450F (230C). Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist. Remove chourico, cover with foil and keep warm. Lower temperature to 400F (200C) . Add potatoes and carrots and cook 30 minutes; uncover and continue cooking until meat is browned and potatoes are tender, about 30 minutes more. NOTE: If gravy is too liquid, remove meat and vegetables, place pan on top of stove and cook uncovered over medium-high heat until reduced. If gravy is too thick, add water.) To serve, place meat in center of large platter and ring with vegetables and chourico. Ladle gravy on top.

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