Alcatra

Name: 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

13 ingredients

6 steps

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

Directions

1

Preheat oven to 425° F.
2

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.
3

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.
4

Fill the pot with wine to cover all ingredients cover with lid or foil.
5

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.
6

Remove from oven and serve with sweet bread.