Alcatra by Ming Tsai
4 white onions rough chopped
2 heads garlic
3 small carrots, sliced skin on
4 figs, sliced in half
3 pimenta red peppers, sliced
2 beef shank cubed with bone
2-3 lbs beef neck or chuck cubed
1 cup smoked bacon cubed
2 bay leaf
3 star anis
1 bottle dry white wine
4 oz. pork lard
1 bottle white wine (Verdelho)
salt & pepper
1 loaf sweet bead (like Massa Sovada from Portugal)
Preheat oven to 425° F
In a clay baking pot, rub the insides well with the lard covering thoroughly. Add the 2 of the onion, garlic, carrots, figs and pimenta peppers to the pot.
Season the beef shank and neck with a liberal amount of salt and pepper and add to the pot. Add the bay leaf, star anis and remaining onions. Mix all ingredients together in the pot.
Fill the pot with wine to cover all ingredients cover with lid or foil.
Place pot in the oven and cook for 4 hours. After 1 1/2 to 2 hours check the pot and add more wine if needed.
Remove from oven and serve with sweet bread.