| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
|
10 |
Servings |
INGREDIENTS
| 4 |
lb |
Boned rump roast, (4 to 5-lbs) |
| 2 |
c |
Red wine |
| 3 |
lg |
Onions, sliced |
| 1 |
|
Clove garlic |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Fat |
| 2 |
lg |
Tomatoes, thickly sliced |
INSTRUCTIONS
I have a UN cookbook from 1964. Each member country submitted traditional
recipes (or so the intro says). There's a pot roast recipe that sounds
similar. Maybe vinudage is a technique. This recipe calls for "Rump roast"
which I think of as "beef" . The recipe also calls for "FAT" (we used lard
or crisco/spry) In the 70's we grabbed corn oil, then.... ;-D
(Carne Assada a Portuguesa)
Marinate the roast for at least 24 hours in sauce of red wine, 2 of the
onions, garlic, salt, and pepper (in refrigerator). Turn meat occasionally.
Cook remaining sliced onion in hot fat in Dutch oven or heavy kettle with
lid, until onion is brown; remove onion and save. Brown drained and dried
roast on all sides in hot fat; add browned onion and marinade to roast; add
water to cover approximately 2/3 of the meat. Cover tightly; simmer,
turning meat occasionally, for 4 to 4-1/2 hours or until meat is fork
tender. During last hour of cooking add sliced tomatoes; remove cover
during last 30 minutes. Sauce can be strained and thickened, if desired.
Yield 8-10 servings. Posted to Kitmailbox Digest by PATh
<phannema@wizard.ucr.edu> on Apr 04, 1997
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