This Portuguese carne assada from David’s VERY Portuguese Momma Leite, is a traditional Azorean braised beef dish made with meltingly tender meat, small red potatoes, chouriço, and onions.
This is my mom’s version of the traditional Azorean dish, a Portuguese carne assada em vinha d’alhos. Actually, it’s not quite her version. I’ve tweaked it a bit by searing the beef first for extra flavor, something Portuguese cooks usually don’t do. It has something of a spicy kick, which is common in the islands. Have a chunk of chewy bread nearby to mop up the molho (sauce).
☞ READ THE ARTICLE: LOST IN THE ATLANTIC: THE AZORES AND ITS HEARTY CUISINE
Oh, and one last thing. Momma Leite talks about “brown potatoes” when she discusses her recipe on our podcast. What she means by that is the potatoes end up absorbing the molho and hence have a brownish blush.–David Leite
Momma Leite's Portuguese Carne Assada
- Quick Glance
- 1 H, 10 M
- 6 H, 30 M
- Serves 8 to 10
IngredientsEmail Grocery List
Recipe Testers Reviews
This Portuguese carne assada is an international twist on what could be likened to a standard pot roast dinner but with way more zip and flavor. It will require a full afternoon in the kitchen but still allows you time to catch up on a favorite book or show in between checking the meat. I highly recommend making this on a cloudy Sunday in autumn as your belly will be fully satisfied for the week ahead.
I used a bottle of Pinot Noir from A to Z Vineyards in Oregon and regular tomato paste. I marinated the meat for 2 hours. I had enough liquid to entirely cover the meat so no turning of the meat was necessary. The sauce was a nice consistency, not too thin or thick and no additional simmer time was needed. This meal will serve 12 and will a be a great meal to have as leftovers during the week.
I thought this carne assada was a delicious and flavorful roast.
I used a Casa del Toro Cabernet/Merlot blend and marinated the roast overnight.
The roast has tons of flavor from the paprika, wine, and garlic. I will definitely make this again without the sausage just to please the house critics. (My tasters liked the dish but didn't care for the addition of the sausage.)