Hi Angela unfortunately my family being from the Azores and From Angra de Terceira Island! I grow up with having Alcatra. First of all traditional it's the cut of meat from the cows neck area that's used, we don't cut it up into chucks of any sort. We season the meat whole on both sides, when it's done it easily brakes apart to serve. Seasoned with paprika, salt, ground pepper, and some Allspice some may even add a pinch of Cinnamon. Onions cook with the roast and later during roasting rosette potatoes are added around the roasting meat to finally cook with the roast. Makes a fantastic gravy! Everyone that's tried it at my home raves about it.
Hello Angela, my husband (Portuguese family from Azores (Faial)) and I love your videos. Reminds us a lot of his mom’s sharing the same culinary skills! Thank you for sharing…you’re a blessing!
Never eaten alcatra. I’m from S. Miguel. Enjoyed seeing you preparing the meat. It looks delicious, Angela. In Terceira this traditional dish is cooked (em alguidar de barro ) in a clay vessel. I think you mentioned that.
I have to say Angela no bad feelings intended either. But being from the Azores especially from Terceira. And knowing other families and friends from there, None of them make Alcartra as shown in this video! Yes we may vary in the seasonings some use Cinnamon others the Allspice some both! But cooked in a pot on the stove??? Never seen it! It's a roast! Done in the oven. Was a dish traditionally made for weddings and festivals in particular. Calde Vert would be a first course ya know? Green Soup or better translated Green Broth!
Sorry to disapoint you but, this "thing" you coocked, isn't ALCATRA. Not even close. So many mistakes that alter the concept. Starting with the name: it isn't Portuguese Alcatra; it's alcatra from Terceira Island, Azores (although Azores are portuguese territory, the dish is traditional at Azores, mainly in Terceira, not at mainland Portugal / to call it alcatra, it must be done in a clay pot, called alguidar / must be cooked in the oven / alcatra is made with cow meat, with some bones / and, some ingredients, are just wrong: the wine, preferably, must be red wine; the bacon must be, smoked bacon; linguiça doesn't take part on this recipe; cinnamon is, mostly, used on "alcatra de feijão" (beans alcatra) / it takes some chunks of butter, on top of everything, before going to the oven. Some people serve it accompanied with boiled potatoes, or simply with typical sweet bread, called "massa sovada", and a good red wine. (Not with cabbage, like someone suggested).
People change little things here and there when they make alcatra their way but I agree. This one wasn't close. Some of the spices are the same but the quantities were way out of wack. I have also never seen alcatra that wasn't browned which is what makes the clear and perfectly flavored.
Hi Angela unfortunately my family being from the Azores and From Angra de Terceira Island! I grow up with having Alcatra. First of all traditional it's the cut of meat from the cows neck area that's used, we don't cut it up into chucks of any sort. We season the meat whole on both sides, when it's done it easily brakes apart to serve. Seasoned with paprika, salt, ground pepper, and some Allspice some may even add a pinch of Cinnamon. Onions cook with the roast and later during roasting rosette potatoes are added around the roasting meat to finally cook with the roast. Makes a fantastic gravy! Everyone that's tried it at my home raves about it.
Thank you for all information. No hurt feelings. I never ate the real Alcatra this the best version I came about.
Oh wow! A side of cabbage and potatoes would be amazing with it. Looks great!
Looks delicious, I’ll have to try it. Yum
Hello Angela, my husband (Portuguese family from Azores (Faial)) and I love your videos. Reminds us a lot of his mom’s sharing the same culinary skills! Thank you for sharing…you’re a blessing!
Looks delicious I never make thank you for sharing xoxo
Wow very beautiful I’m from Terceira look so delicious yummy yummy 👍🏽🌸
I’ve made this dish once years ago, I think it’s time to make it again. Thank you for reminding me.
Linda Alcatra but Angela the Alcatra from terceira does not take chouriço .but yours looks delicious
Nunca tal vi alcatra desta maneira kkkk
Delicious!😊
Never eaten alcatra. I’m from S. Miguel. Enjoyed seeing you preparing the meat. It looks delicious, Angela.
In Terceira this traditional dish is cooked (em alguidar de barro ) in a clay vessel. I think you mentioned that.
I never ate or made alcatra before, this was my first time. It is delicious all the warm spices.
I have to say Angela no bad feelings intended either. But being from the Azores especially from Terceira. And knowing other families and friends from there, None of them make Alcartra as shown in this video! Yes we may vary in the seasonings some use Cinnamon others the Allspice some both! But cooked in a pot on the stove??? Never seen it! It's a roast! Done in the oven.
Was a dish traditionally made for weddings and festivals in particular. Calde Vert would be a first course ya know? Green Soup or better translated Green Broth!
I’m happy u try to make but isn’t make
Ike that I’m from terceira
Can I use tomato paste instead of tomatoes?
Yes you can.
The traditional Alcatra is with cloves not all spice berries.
What was the name of that special pepper?
I make my own pepper sauce. We called malagueta.
👍😋😋❤️❤️
Cinnamon doesn’t go with alcatra
Sorry to disapoint you but, this "thing" you coocked, isn't ALCATRA. Not even close. So many mistakes that alter the concept. Starting with the name: it isn't Portuguese Alcatra; it's alcatra from Terceira Island, Azores (although Azores are portuguese territory, the dish is traditional at Azores, mainly in Terceira, not at mainland Portugal / to call it alcatra, it must be done in a clay pot, called alguidar / must be cooked in the oven / alcatra is made with cow meat, with some bones / and, some ingredients, are just wrong: the wine, preferably, must be red wine; the bacon must be, smoked bacon; linguiça doesn't take part on this recipe; cinnamon is, mostly, used on "alcatra de feijão" (beans alcatra) / it takes some chunks of butter, on top of everything, before going to the oven. Some people serve it accompanied with boiled potatoes, or simply with typical sweet bread, called "massa sovada", and a good red wine. (Not with cabbage, like someone suggested).
Essa receita está muito longe de ser alcatra ,porque não é assim que se faz alcatra nem pensar .
Nao sabe falar Portugues ???..
Sorry Alcatra is not make like that sorry
People change little things here and there when they make alcatra their way but I agree. This one wasn't close. Some of the spices are the same but the quantities were way out of wack. I have also never seen alcatra that wasn't browned which is what makes the clear and perfectly flavored.
To much garilca