Portuguese Carne Assada
User Reviews
4.8
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Prep Time
1 hr 10 mins
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Total Time
6 hrs 30 mins
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Servings
10 servings
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Calories
702 kcal
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Course
Main Course
Portuguese Carne Assada
Description
Portuguese Carne Assada uses a boneless chuck roast marinated overnight in a mixture of crushed garlic, dry red wine, tomato paste, oregano, bay leaves, sweet and smoked paprika, crushed red pepper flakes, and salt. The marinade imparts spicy, smoky, and herbal notes to the meat. After marinating, the beef is dried, seasoned, and seared on all sides to develop a browned crust.
The cooking continues in a Dutch oven where chopped onions caramelize, adding sweetness and depth. The marinating liquid is incorporated later as part of the braising process in the oven set at 325°F, providing a moist environment to tenderize the roast over several hours. Adding Portuguese chouriço or linguiça, potatoes, and baby carrots enriches the stew with smoky and hearty elements, creating a balanced meal in one pot. Fresh parsley tops the finished dish for brightness.
This slow-cooked recipe yields tender meat with a robust, layered flavor profile ideal for serving family-style. Leftovers can be refrigerated and reheated gently in the oven or Dutch oven for best texture retention. Adjust the amount of red pepper flakes based on preferred heat levels, and cut larger potatoes to sizes that ensure thorough cooking alongside the meat.
Ingredients
- 8 garlic crushed and peeled, cloves
- 1 (26-ounce) bottle red wine dry
- 3 tablespoons tomato paste or substitute 4 1/2 tablespoons store-bought or homemade tomato paste, double-concentrate
- 1 teaspoon oregano chopped leaves
- 2 bay leaf
- 1 tablespoon paprika sweet
- 1 tablespoon smoked sweet paprika
- 1 1/2 teaspoons red pepper flakes or more to taste, crushed
- kosher salt to taste
- 1 (4-pound) chuck roast tied, boneless
- black pepper freshly ground
- 3 tablespoons olive oil or more as needed
- 2 large onion coarsely chopped, yellow
- 1 cup water
- 1 1/2 pounds Portuguese chouriço linguiça, or dry-cured smoked Spanish chorizo, cut into several pieces
- 1 1/2 pounds red potatoes peeled (or not!, golf-ball size
- 1/2 pound carrot baby
- parsley for garnish, flat-leaf; chopped
Instructions
- In a large nonreactive bowl, combine the garlic, wine, tomato paste, oregano, bay leaves, both types of paprika, the pepper flakes, and 1 teaspoon of salt. Add the beef, turn to coat, cover, and marinate in the fridge for at least 2 hours or, preferably, overnight, turning the beef several times.
- Position a rack in the lower third of the oven and crank the heat to 325°F (163°C).
- Remove the bowl from the fridge and transfer the beef and garlic cloves to a plate, reserving the marinade. Pat the beef dry with paper towels and season well with salt and pepper.
- In an ovenproof Dutch oven over medium-high heat, warm the oil. When hot, sear the beef until nicely browned, about 5 minutes per side. Transfer to the plate. Do not wipe out the Dutch oven.
- Reduce the heat to medium. If the pot is dry, drizzle in a little more oil. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook for 3 minutes more.
- Pour the reserved marinade and water into the pot and bring to a boil. Nestle in the beef, cover tightly, and put it in the oven to braise, turning the meat and basting it every 20 minutes or so, until almost falling apart tender, 2 1/2 to 3 hours.
- Add the chouriço, potatoes, and carrots to the Dutch oven and continue to braise the meat, covered, for 30 minutes more.
- Transfer the beef to a bowl, ladle some of the cooking liquid over the meat, and cover with foil to keep warm. Bump up the oven temperature to 400°F (200°C), slide the pot back into the oven, and roast the vegetables and sausage in the remaining cooking liquid, uncovered, until the potatoes are easily pierced with a knife, 15 to 30 minutes more.
- Transfer the vegetables and sausage to the bowl with the meat and skim any fat from the sauce in the pot. If the sauce seems too liquidy to form a sauce, place it over medium heat and simmer it until it’s reduced to the desired consistency. Remove and discard the bay leaves.
- To serve, slice the chouriço on the diagonal into 2-inch (5-cm) pieces. Center the beef on a platter, remove the string, and arrange the sausage and vegetables around the roast. Ladle a bit of the sauce on top, sprinkle with parsley, and pass the rest of the sauce on the side.
Notes
- If halving the recipe, maintain the full amount of liquid for proper braising.
- Cut larger potatoes into smaller pieces for even cooking with the meat.
- Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat gently in a Dutch oven or low oven to maintain moisture.
- Suitable for gluten-free and dairy-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 702kcal | 35% |
| Carbohydrates | 21g | 7% |
| Protein | 48g | 96% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 1173mg | 49% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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