Alcatra
Ingredients
- 4 white onions, rough chopped ⓘ
- 2 heads garlic ⓘ
- 3 small carrots, sliced skin on ⓘ
- 4 figs, sliced in half ⓘ
- 3 pimenta red peppers, sliced
- 2 beef shank, cubed with bone ⓘ
- 2 -3 lbs beef, neck or 2 -3 lbs chuck, cubed ⓘ
- 1 cup smoked bacon, cubed ⓘ
- 2 bay leaves
- 3 star anise ⓘ
- 4 ounces pork fat ⓘ
- 2 (750 ml) bottles white wine (Verdelho preferred) ⓘ
- salt & pepper ⓘ
Instructions
- Preheat oven to 425° F.
- In a clay baking pot or heavy Dutch oven, rub the insides well with the lard covering thoroughly. Add the 2 of the onion, garlic, carrots, figs and pimenta peppers to the pot.
- Season the beef shank and neck with a liberal amount of salt and pepper and add to the pot. Add the bay leaf, star anise and remaining onions. Mix all ingredients together in the pot.
- Fill the pot with wine to cover all ingredients cover with lid or foil.
- Place pot in the oven and cook for 4 hours. After 1 1/2 to 2 hours check the pot and add more wine if needed.
- Remove from oven and serve with sweet bread.
Nutrition & Diet Analysis (per serving)
739
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).