Recipes: Alcatra


  • 2 Kg /4 lbs., 6.5 oz. Rump Roast with bone
  • 150 grs / 5.3 oz. Bacon
  • 100 grs / 3.5 oz. Lard
  • 4 Large Onions
  • 4 Garlic Cloves
  • 1 Bay Leaf
  • 1 Bottle Red Wine
  • 1 tsp. Allspice
  • 1 tsp. Black Peppercorns
  • 3 Cinnamon Sticks
  • Cloves


Start by cutting out meat to large cubes, slice the onion into slices and garlic with bacon in cubes. Add all ingredients in a bowl and cover with lard. Cover the crock Bowl with aluminum foil and cook in a wood-fired oven or, Alternatively, an electric oven to 150° C for six hours or until the meat is tender.


“Alcatra” is a typical dish from Terceira Island. The use of several spices in the recipe is related to the Portuguese Discoveries. Vessels coming from India and America stopped at the island and sold spices and gold.