Imagine a dish that transports you straight to the sun-drenched coastal kitchens of Portugal, where tradition meets culinary magic! This mouthwatering Carne Assada com Amêndoa Cataplana is not just a meal, it's a journey of flavors that will make your taste buds dance with joy. Tender beef, perfectly seasoned and slow-cooked to perfection, crowned with a delightful almond crunch that will have your dinner guests begging for seconds. Are you ready to unlock the secrets of an authentic Portuguese feast that's surprisingly simple to prepare?
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Portuguese
Serves: 4 servings
Ingredients
- 2 lbs beef roast
- 1 cup sliced almonds
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Remove the beef roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring more even cooking.
- Pat the beef roast dry with paper towels and generously season all sides with salt, pepper, and paprika, creating a flavorful exterior crust.
- Heat olive oil in a large cataplana or heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Carefully sear the beef roast on all sides, developing a rich brown crust that will add depth of flavor to the final dish. This should take about 3-4 minutes per side.
- Remove the beef and set aside. In the same pan, sauté chopped onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
- Return the beef to the pan and pour in the beef broth. If using a traditional cataplana, close the lid; otherwise, cover the Dutch oven tightly.
- Reduce heat to low and simmer slowly, allowing the meat to become tender. Cook for approximately 1 hour and 15 minutes, or until the beef is fork-tender.
- During the last 15 minutes of cooking, sprinkle sliced almonds over the meat to toast and add a nutty crunch.
- Once the beef is tender, remove from heat and let rest for 10-15 minutes to allow juices to redistribute.
- Slice the beef against the grain into thin slices and arrange on a serving platter.
- Spoon the cooking liquid and toasted almonds over the meat and garnish with freshly chopped parsley.
- Serve hot, ideally with roasted potatoes or crusty bread to soak up the delicious sauce.
Tips
- Temperature is Key: Always let your beef roast rest at room temperature before cooking to ensure even heat distribution.
- Searing Secrets: Take your time when browning the meat - those rich, caramelized edges are packed with flavor.
- Low and Slow: Patient cooking is the heart of this recipe. Keep the heat low and let the beef become meltingly tender.
- Almond Timing: Add almonds in the last 15 minutes to prevent burning and maintain their perfect toasted crunch.
- Resting Matters: Allow the meat to rest after cooking. This helps redistribute juices, ensuring each slice is succulent and flavorful.
- Serve Smart: Pair with crusty bread or roasted potatoes to soak up the delicious cooking liquid.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 45g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
