Portuguese Beef Roast | Tender Carne Assada Recipe
Why You Will Love This Recipe
Looking for a cozy Sunday dinner? This portuguese beef roast is just what you need! It’s all about that tender, flavorful meat, thanks to a classic carne assada recipe. Slow-baked with a delicious wine and beer marinade, it turns out juicy every time. Serve it with some rich pan gravy, and you’ve got a meal that feels like a warm hug from the Old World. Perfect for gathering around the table with family!
Tips for Success
• To ensure a more flavorful roast, marinate the beef in the beer or red wine, garlic, and spices (including paprika, salt, and pepper) for at least 4 hours, or preferably overnight in the refrigerator. This helps to tenderize the meat and infuse it with flavors.
• When searing the beef before roasting, make sure the oil is hot enough (it should shimmer) to achieve a nice brown crust. Avoid overcrowding the pan, as this can lower the temperature and lead to steaming rather than browning.
• A common mistake is to skip the resting period after roasting. Allow the beef to rest for at least 15-20 minutes before slicing. This helps the juices redistribute throughout the meat, resulting in a juicier roast.
Frequently Asked Questions
Can I substitute the beef bottom round roast with another cut of meat?
Yes, you can use other cuts of beef such as chuck roast or brisket, but keep in mind that the cooking time may vary slightly depending on the cut's thickness and fat content.
How should I store leftovers from this beef roast?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the roast for up to 3 months. To reheat, thaw in the refrigerator and then warm in the oven or on the stove, adding a splash of water or broth to maintain moisture.
My roast seems tough after cooking; what could have gone wrong?
If the roast is tough, it may not have been cooked long enough or at a low enough temperature. Make sure to cook until it's fork-tender, and consider using a meat thermometer to check for desired doneness. Additionally, letting the roast rest before slicing is crucial for maintaining tenderness.
Recommended Drink Pairings
- Red Bordeaux: This wine's tannins and acidity complement the richness of the beef.
- Malbec: Its bold fruit flavors and smooth finish enhance the savory notes of the roast.
- Stout Beer: The roasted malt flavors in stout pair well with the beef's hearty profile.
- Sparkling Water: A refreshing option that cleanses the palate between bites.
- Chai Tea: The spices in chai can add an interesting contrast to the savory dish.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Preheat oven to 400°F / 204°C.
- Place the onions in the center of a 13" x 9" / 33 x 23 cm Pyrex baking dish and place the roast on top of the onions, with the fat facing up.
- Pour the beer or red wine over the roast.
- Mix together the salt and pepper, then rub it over the roast and sprinkle the roast with paprika.
- Sprinkle the minced garlic over the roast.
- Place one bay leaf underneath the roast and one bay leaf on top.
- Drizzle the roast with olive oil.
- Add the water to the bottom of the baking dish.
- Place the roast on the center rack uncover and bake for 30 minutes.
- Then reduce the oven temp to 350°F / 177°C and bake uncovered for 2 and 1/2 hours.
- If pan juices evaporate completely during baking add a little more water to the pan.
- Remove from oven and let rest for 15 minutes before slicing.
- Serve warm with pan juices poured over each slice.
Adapted from a recipe by For the Love of Portuguese Food
Nutritional Facts (Per Serving)
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