Rich Azores Slow Cooked Pot Roast (Alcatra)

photosandfood.ca

Angela Kiers

Portguese Clay pot

3½ lbs blade (you can also use chuck roast or outside round), cut in large pieces

1 large veal shank (with the marrow, no meat needed)

5.3 oz pancetta (toucinho) or thick cut bacon (roughly 150 g), chopped

1 whole garlic head, with all cloves attached and outer white skin removed

1 medium onion, diced

1 tbs pig fat

1 tbs unsalted butter

1 tbs whole allspice

1½ cups red wine

¾ cups water

1 tsp course salt

Directions at photosandfood.ca

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