Name: Portuguese Pot Roast
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

Only the Christian gospel presents….a way in which justice and mercy kiss each other… First, Christianity confirms the fact that justice must be satisfied. Sin must be condemned according to its demerit. This means eternal doom. The sinner must be damned because God must be inexorably holy and just. His all-powerful Being must vindicate His all-holy Being. Christianity never compromises the ever-blessed purity and excellency of the divine nature. Second, Christianity alone finds a way to satisfy infinite justice and provide infinite mercy at the same time. What no other religion has dreamed of, Jesus Christ has accomplished. He underwent the infinite wrath of God against sin and lived to bestow His mercy on the damned sinners for whom He died. The infinite Son of God took upon Himself a human nature in which He underwent the full fury of the divine wrath. The omnipotent God satisfied His violated holiness by punishing sin completely in His blessed Son, who “became sin” for His people. The justice of God was vindicated in full in the substitute, His own Son, our Saviour dear. He survived that awful vengeance and rose victor over the grave by the power of His own divinity. Now He offers to every sin-sick and “pleasure” – burdened soul an everlasting mercy. Perfect mercy and perfect justice in the gospel of the crucified.

John Gerstner

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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