Roast Meat

Roast Meat Recipe from Portugal with Potatoes, Carrots, Onion, and More

Region / culture: Portugal | Preparation time: 20 minutes | Cooking time: 3 hours | Servings: 6-8

Introduction

Roast meat is a classic dish that is perfect for a hearty and satisfying meal. This recipe combines tender sirloin roast with flavorful chourico and a variety of vegetables for a delicious and comforting meal.

History

Roast meat has been a staple in many cultures for centuries. It is a traditional dish that is often served during holidays and special occasions. The combination of meat, vegetables, and seasonings creates a flavorful and satisfying meal that is sure to please a crowd.

Ingredients

1 lb (454 g) chourico
4-5 lb (2.27 kg) sirloin roast or your choice
6 potatoes, peeled
6 carrots, peeled
1 chopped onion
1 small head of cabbage, quartered
1 cup red wine vinegar
1 cup marsala wine
1 cup ketchup
salt and pepper to taste
2 cloves of garlic, sliced

How to prepare

Coat the meat with flour and brown it in oil on both sides.
Transfer the meat to a roasting pan and add all the ingredients except for the carrots, potatoes, and cabbage.
Roast the meat for approximately 3 hours.
Afterwards, add the carrots, potatoes, and cabbage to the pan and cover it.
Continue cooking until the potatoes are fully cooked.
Meanwhile, periodically baste the meat and vegetables with the pan gravy.
Once the potatoes are done, remove the roast from the oven and let it rest for about 15 minutes.
Slice the roast and serve.

Variations

Try using different cuts of meat, such as pork loin or lamb, for a different flavor.
Add herbs and spices, such as rosemary, thyme, or paprika, to customize the flavor of the roast.
Experiment with different vegetables, such as parsnips, turnips, or bell peppers, to create a unique and colorful dish.

Cooking Tips & Tricks

Make sure to brown the meat before roasting to seal in the juices and create a flavorful crust.

- Basting the meat and vegetables with the pan gravy will help keep them moist and add extra flavor.

- Let the roast rest for a few minutes before slicing to allow the juices to redistribute and ensure a tender and juicy roast.

Serving Suggestions

Serve this roast meat with a side of mashed potatoes or crusty bread to soak up the delicious pan gravy. A simple green salad or steamed vegetables would also make a great accompaniment.

Cooking Techniques

Roasting the meat at a low temperature for a long period of time allows it to become tender and flavorful. Basting the meat and vegetables with the pan gravy helps keep them moist and adds extra flavor.

Ingredient Substitutions

If you can't find chourico, you can substitute with another type of sausage, such as chorizo or kielbasa. You can also use different vegetables, herbs, and spices to customize the flavor of the dish.

Make Ahead Tips

You can prepare the roast meat ahead of time and reheat it before serving. Simply store the cooked meat and vegetables in an airtight container in the refrigerator and reheat in the oven or microwave before serving.

Presentation Ideas

Arrange the sliced roast meat and vegetables on a platter and garnish with fresh herbs, such as parsley or chives, for a beautiful presentation. Serve with a side of gravy for dipping.

Pairing Recommendations

This roast meat pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Merlot. A side of roasted or mashed potatoes would also complement the dish nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this roast meat recipe contains approximately 400 calories.

Carbohydrates

This roast meat recipe contains approximately 30 grams of carbohydrates per serving.

Fats

Each serving of this roast meat recipe contains approximately 20 grams of fat.

Proteins

This roast meat recipe is a great source of protein, with each serving containing approximately 40 grams.

Vitamins and minerals

This roast meat recipe is rich in vitamins and minerals, including vitamin C from the cabbage and carrots, as well as iron and zinc from the meat.

Alergens

This roast meat recipe contains gluten from the flour used to coat the meat. It may also contain sulfites from the red wine vinegar.

Summary

Overall, this roast meat recipe is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This roast meat recipe is a delicious and comforting meal that is perfect for a special occasion or a cozy family dinner. With a mix of tender meat, flavorful chourico, and hearty vegetables, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago when I was just a young girl, eager to learn the art of cooking from my mother. We were living in a small village nestled in the rolling hills of Tuscany, where the air was always filled with the savory scents of herbs and spices.

One day, my mother invited a dear friend over for dinner. She was a renowned chef in the village, known for her delicious and inventive dishes. As I watched her effortlessly glide around the kitchen, I was mesmerized by her skill and passion for cooking. She moved with such grace and confidence, her hands deftly chopping, seasoning, and stirring as if she were conducting a symphony.

For the main course that evening, she prepared a sumptuous roast meat that was unlike anything I had ever tasted before. The meat was tender and juicy, infused with the rich flavors of garlic, rosemary, and thyme. With every bite, I could feel my taste buds dancing with delight.

After dinner, I eagerly asked my mother's friend for the recipe. She chuckled at my enthusiasm and agreed to share her secrets with me. As she dictated the ingredients and steps, I furiously scribbled notes in my tattered notebook, determined to recreate the magic of that roast meat in my own kitchen.

Over the years, I have refined and perfected the recipe, adding my own twists and touches along the way. I have cooked it for family gatherings, holiday feasts, and special occasions, always receiving rave reviews from my loved ones. The roast meat has become a signature dish of mine, a testament to the culinary wisdom passed down through generations.

The key to making the perfect roast meat lies in the quality of the ingredients and the patience of the cook. I always start with a prime cut of beef or pork, carefully selecting the right marbling and texture. I then marinate the meat in a mixture of olive oil, garlic, fresh herbs, and a splash of red wine. This allows the flavors to meld and infuse the meat with a depth of taste that is simply divine.

Next comes the roasting process, which is where the magic truly happens. I preheat the oven to the perfect temperature and place the marinated meat in a roasting pan, surrounded by a medley of vegetables and herbs. As the meat cooks, the aromas waft through the kitchen, drawing in hungry souls with their tantalizing promises.

I baste the meat at regular intervals, ensuring that it stays moist and succulent throughout the cooking process. The outer layer develops a crispy, caramelized crust that adds a delightful contrast to the tender interior. When the meat is finally ready, I let it rest for a few minutes before slicing into thick, juicy portions that are sure to satisfy even the most discerning palate.

As I serve the roast meat to my guests, I see their eyes light up with anticipation and delight. They take their first bite, savoring the flavors and textures with a reverence that warms my heart. It is in these moments that I feel truly fulfilled, knowing that I have brought joy and nourishment to those I love.

The recipe for roast meat is more than just a collection of ingredients and instructions; it is a legacy of love and tradition that has been passed down through the ages. Each time I make this dish, I am reminded of the countless hours spent in the kitchen with my mother, learning the secrets of the culinary arts. I am grateful for the knowledge and skills that have been bestowed upon me, and I am proud to carry on the legacy of great cooking for future generations to enjoy.

In the end, it is not just the taste of the roast meat that lingers in my memory, but the warmth and camaraderie that come with sharing a delicious meal with loved ones. The recipe may have originated from a chance encounter with a talented chef, but it has since become a cherished part of my own culinary repertoire. And for that, I am eternally grateful.