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.
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