Alcatra da Terra Chá is a traditional dish from the island of Terceira in the Azores, Portugal. It is a slow-cooked beef stew made with a variety of spices and cooked in a clay pot, which is an important part of the dish’s flavor. The beef is layered with bones and sprinkled with salt, bay leaves, and allspice. Butter, water, and white wine are added to the pot, and the dish is then slow-cooked until the meat is tender and falls off the bone.
The dish is typically served with white rice or boiled potatoes, and it is a favorite among locals and visitors alike. Alcatra da Terra Chá has its origins in the rural areas of Terceira, where it was a staple of family meals and community gatherings. The dish is now considered a symbol of the island’s culture and heritage, and it is a must-try for anyone visiting the Azores.
3 shank steaks
1 7 bone steak
1 lb smoked pork belly
2 cups white wine
1 cup water
1 cup butter, room temperature
1 chopped onion
5-6 cloves chopped garlic
1-2 tbsp allspice
1-2 bay leaves
Cut your 7 bone steak into small pieces and rinse all the beef thoroughly. Next, you will begin
your layering process. Start the layering process with some chopped up pork belly, onions, garlic,
shank bones (only bottom layer), a sprinkle of salt, another layer of meat, and repeat until it
reaches the top! This process is done until the pot is full. Throw in your bay leaf and allspice.
Top it off with butter, a cup of water, and white wine. Cover the pot with tin foil and cook for at
least 3 hours at 325°F. Feel free to uncover the alcatra and let cook for additional hour if desired.
Serve the alcatra with a side of sweet bread and enjoy!
Find it online: https://azoreangreenbean.com/alcatra-da-terra-cha/