Carne Assada com Chouriço has always been one of my mother’s signature dishes. Whenever it is time for a special dinner, you can find her making this delicious somewhat fancy version of Portuguese Roast Beef. On any given holiday whether alongside the turkey at Thanksgiving, the Codfish at Christmas or the Ham at Easter, most Portuguese people will always serve a secondary main course dish. My mother loves to make a good Portuguese roast beef. Sometimes it is just the traditional version with chouriço and potatoes on the side (which is delicious), but when she has the extra energy, it is done this way.
Any type of beef cut can be used for this process, but I would suggest something that does not have a ton of connective tissue to get through. You will want something that is rectangular in shape and thick enough to accommodate the chouriço. What I have used today is a 2 lb. boneless chuck tender roast. You will then need one link of chouriço. Whether you chose hot or mild, makes no difference really, it’s all personal preference. The point is to impart the flavor of the chouriço into the meat. (And to have a pretty awesome presentation)
The sauce here pulls the entire dish together and allows for added moisture without being a braise.
Start with a beef roast. This one is a 2 lb. boneless chuck tender roast.
You will need one link of chouriço and a good sharp knife. I am using hot chouriço, but mild would be fine here as well.
In order to impart the flavor of the chouriço into the inside of your roast you first need to peel the link like so.
Once your chouriço is ready to go, you can prepare your meat. Your goal will be to make a cut the length of the chouriço as close to the middle of the roast as you can creating a pocket in which to insert the chouriço.
Start with a horizontal cut. Please be careful in this process, you are sort of doing it blindly.
The next cut will help you to form an “X” in the meat. Again this should be the length of the chouriço link.
Next you need to carefully and slowly introduce the chouriço to the meat.
Remember there is a bit of a curve to the link, so easy does it.
Once the meat is stuffed, sprinkle with kosher salt.
Be sure to rub in and let sit until sauce is ready.
The end of your roast may taper off, at this point tuck in so that it can cook more evenly.
Place in a baking dish that will allow for potatoes on either side and not much else. You will want everything to have contact with the sauce.
Chop one large onion.
Place some peeled potatoes in the pan.
Sprinkle with the onions.
To start the sauce, use one 6 oz. can of plain tomato sauce.
Peel about 6 cloves of garlic.
Mince.
Add to the tomato sauce.
At this point you can also add in some pimenta moida, my mother does, I didn’t on this time around.
Add in some Portuguese All Spice. If you don’t have this spice handy, add in some mild Paprika.
Add in some kosher salt.
Add in olive oil and stir.
Pour sauce over roast and potatoes.
Be sure it is completely covered.
Cover in foil.
After one hour in the oven, remove foil.
Roast in the oven for an additional 30 minutes.
Remove roast from pan and let meat reast. If the potatoes need more time, return them to the oven.
Place foil over the meat for about 10 minutes or so.
After the resting period, slice about 1″ slices.
Carne Assada com Chouriço
Serves 8Ingredients:
1 2lb. beef roast
1 link of chouriço, hot or mild, peeled
8 medium potatoes, peeled
1 onion, chopped
1 6oz. can plain tomato sauce
1 tsp. kosher salt
6 cloves garlic, minced
1/2 tsp. Portuguese All Spice or mild paprika
2 Tbs. olive oil
2 Tbs. Pimenta Moida (optional)
Prepare meat by creating a long “X” shaped pocket lengthwise in the meat. Insert peeled chouriço into the pocket. Sprinkle meat with some kosher salt and rub in. Let stand in the roasting pan while preparing the sauce. Also place potatoes and onions in the roasting pan.
For the sauce:
Combine tomato sauce, oil, garlic, salt, Portuguese All Spice and Pimenta Moida.
Pour sauce over the meat and potatoes. Cover tightly with foil. Roast in the oven for 1 hour. Remove foil, rotate potatoes and return to oven for an additional 1/2 hour. Remove from oven and allow to rest tented with foil for 10 minutes before cutting. Slice in 1″ pieces and serve hot. Enjoy!
*Gluten-free