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Receta Portuguese Pot Roast
by Global Cookbook

Portuguese Pot Roast
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  Raciónes: 10

Ingredientes

  • 4 lb Boned rump roast, (4 to 5-lbs)
  • 2 c. Red wine
  • 3 lrg Onions, sliced
  • 1 x Clove garlic
  • 2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 c. Fat
  • 2 lrg Tomatoes, thickly sliced

Direcciones

  1. I have a UN cookbook from 1964. Each member country submitted traditional recipes (or possibly so the intro says). There's a pot roast recipe which sounds similar. Maybe vinudage is a technique.
  2. This recipe calls for "Rump roast"
  3. that I think of as "beef" . The recipe also calls for "FAT" (we used lard or possibly crisco/spry) In the 70's we grabbed corn oil, then.... ;-D
  4. (Carne Assada a Portuguesa)
  5. Marinate the roast for at least 24 hrs in sauce of red wine, 2 of the onions, garlic, salt, and pepper (in refrigerator). Turn meat occasionally.
  6. Cook remaining sliced onion in warm fat in Dutch oven or possibly heavy kettle with lid, till onion is brown; remove onion and save. Brown liquid removed and dry roast on all sides in warm fat; add in browned onion and marinade to roast; add in water to cover approximately 2/3 of the meat. Cover tightly; simmer, turning meat occasionally, for 4 to 4-1/2 hrs or possibly till meat is fork tender. During last hour of cooking add in sliced tomatoes; remove cover during last 30 min. Sauce can be strained and thickened, if you like.
  7. Yield 8-10 servings.