Alcatra by Eduardo Reis
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3 white onion, chopped
1/2 cup smoked bacon, cut into large cubes
1 bay leaf
14 cloves allspice, whole
7 cloves garlic, rough chopped
10 black peppercorns
2 beef shank, salted
1 beef neck or chuck, salted
1 bottle white wine
1/2 cup butter
4 oz. pork lard
1 bottle white wine (Verdelho)
1 loaf sweet bread (like Massa Sovada from Portugal)
Preheat oven to 425° F
In a clay baking pot, rub the insides well with the lard, covering thoroughly. Working in layers, add 1/4 cup smoked bacon, 1 bay leaf, 1/2 of the onions, 8 while allspice, 7 black peppercorns, 4 cloves of garlic, beef shank and beef neck. On top of the beef add the remaining onions, smoked bacon, all spice, garlic, black peppercorns and garlic.
Fill the pot with wine and top with butter. Cover with aluminum 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.