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Add enough oil to spread across the bottom of the pot. Turn the pot back on and select Saute function.
#ALCATRA DE POLVO A MODA DA TERCEIRA MANUAL#
Choose Manual pressure and set the timer for 25 minutes. Add enough water to cover beans by about 1 inch. Pour beans into a multi-functional pressure cooker (such as Instant Pot®) and add 1 chopped onion and 1 chopped clove garlic.Carefully pour the wine and salt around the beef roast and bring to a simmer.Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
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Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).Cove and bake in the 375 degree oven for 2 hours remove and turn beef over in the liquid.
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Remove and set aside half of the tomato-onion mixture place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.Blend in tomato paste, lower the heat, cover and steam for 20 minutes.Saute about 10 to 15 minutes or until lightly browned.Transfer to the plate with bacon, then add butter, onions, paprika, garlic, bay leaves, peppercorns, wine vinegar, and allspice to the Dutch oven.In the bacon drippings, brown the beef roast well on all sides over moderately high heat.In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp transfer bacon to a paper towel-lined plate to drain.Note: Jamaican Whole allspice can usaually be found in Walmarts Mexican section, recipe is not the same without it. "Alcatra" comes from the term "alcatre", the Portuguese word for "rump", indicating that rump roast is preferred there for pot roasts, but I've prepared this with sirloin tip roast as well with fabulous results. On the mainland, this stew, using pork, would be called "Cachola". Some might tell you the stew is made with beef but if it is cooked in the pot, it is called caçoila. Depending who you ask, the answer may differ as to what type of meat is used. It gets it name from the type of black clay pot called a "caçoila" used to cook it in. This recipe is from the island of Terceira, in the Azores. Often made with pork or beef this one-pot meal is a very traditional especially during a "matança" or winter slaughtering of pigs or cattle. Slice the meat thin and serve with boiled or roasted potatoes and a green vegetable, As for wine, the islanders would drink a rough tinto (red wine), so any substantial table red would be appropriate, particularly Portuguese Dao Grao Vasco or Colares. Note: If at any point the kettle should threaten to boil dry, add a little water or additional dry white wine. Lower the oven temperature to moderately slow (325F), and bake uncovered about 1 hour longer or until tender and browned on top. Cover and bake 2 hours uncover, and turn the beef over in the kettle liquid. Add the wine and salt and bring to a simmer. Scoop half the tomato mixture into a small heat-proof bowl, return the beef and bacon to the kettle, then spoon the tomato mixture on top. Blend in the tomato paste, turn the heat down low, cover, and steam 20 minutes. Dump the onions, garlic, bay leaves, peppercorns, and cloves into the kettle and saute, stirring often over moderate heat, 8 to 10 minutes until touched with brown. Lift the beef from the kettle for the time being. In the drippings, brown the beef well on all sides over moderately high heat.
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Saute the bacon in the vegetable oil in a large heavy kettle over moderately low heat 5 to 6 minutes until all drippings cook out and only crisp brown bits remain lift to paper toweling to drain with a slotted spoon.