Portuguese Carne Assada (Roast Beef) with Potatoes Recipe
Why You Will Love This Recipe
Get ready for a delicious treat with portuguese carne assada! This slow-roasted beef is packed with flavor thanks to a tasty marinade of garlic and red wine. With a base of sautéed onions, smoky chouriço sausage, and a kick from crushed red pepper sauce, the potatoes and carrots soak up all that goodness, becoming super tender and full of flavor. It’s comfort food at its best!
Tips for Success
• To enhance the flavor of the roast, marinate the boned rump roast in a mixture of red wine, olive oil, garlic, paprika, and crushed red pepper for at least 4 hours or overnight in the refrigerator. This will infuse the meat with rich flavors and improve tenderness.
• Avoid overcrowding the roasting pan with potatoes and carrots; give them enough space to roast evenly. If necessary, roast the vegetables separately and combine them with the meat during the last 30 minutes of cooking to ensure they develop a nice caramelized exterior.
• When using chouriço sausage, consider slicing it into coins and browning it in the pan before adding the onions. This will render some of the fat and flavor from the sausage, creating a base for the dish that enhances the overall taste of the Carne Assada.
Frequently Asked Questions
Can I substitute the chouriço sausage with another type of sausage?
Yes, you can substitute chouriço sausage with other smoky sausages such as kielbasa, andouille, or even Italian sausage for a different flavor profile. However, keep in mind that these sausages may vary in spice levels, so adjust accordingly.
How should I store leftovers of the portuguese carne assada?
Store any leftover roast beef and potatoes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the meat and vegetables for up to 3 months. Thaw in the refrigerator overnight before reheating.
What should I do if the meat isn't tender after the recommended cooking time?
If the meat is not tender after 1 hour and 30-35 minutes, it may need more time to cook. Cover the baking dish with foil to retain moisture and return it to the oven. Check the meat every 15-30 minutes until it reaches the desired tenderness.
Recommended Drink Pairings
- Portuguese Red Wine: Its rich fruitiness complements the savory flavors of the roast and enhances the overall meal experience.
- Vinho Verde: This light, crisp wine offers a refreshing contrast to the hearty dish, making it a great pairing.
- Sparkling Water: The effervescence cleanses the palate between bites, balancing the richness of the meat.
- Chai Tea: The warm spices in chai can harmonize with the paprika and garlic, adding a unique twist to the meal.
- Ginger Ale: Its sweetness and spice can complement the dish's flavors while providing a refreshing contrast.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Place the meat in a large bowl and add the red wine, sliced onions, garlic, olive oil, red pepper sauce, paprika, tomato paste, and salt and pepper to taste. Mix the ingredients well in the bowl.
- Place the bowl covered with some plastic wrap in the refrigerator and let it marinate for 6-8 hours.
- Once the meat is done marinating, deskin the potatoes and place all of them in a 2 inch deep baking dish along with the chopped carrots.
- Preheat the oven to 375°F (190°C).
- Remove the meat from the marinade and place it on the baking dish, pour the marinade over the potatoes and carrots. Slice the chouriço sausage into pieces and scatter over the dish as well.
- Pour the 1/4 cup water over the dish.
- Place the baking dish in the oven and let it cook for 1 hour & 30-35 minutes uncovered or until the meat is done and tender.
- Check to see if the meat is done and if it is, it is ready to serve.
- Take it out of the oven, cover with some coriander, and serve.
Adapted from a Recipe by: easyportugueserecipes.com
Nutritional Facts (Per Serving)
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Reviews (22)
My cousin posted this recipe on Facebook yesterday. I told my husband, you have to make this. Wasn't sure where to cook covered or uncovered. Glad I read all the comments to get the answer. Will let you know how it turns out. Thank you.
Helen
I think the marinating will make very tender
Hi Rose, any good quality red wine will do, and yes you can use beer instead.