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4 from 1 vote
Pico Island Roast Beef (Carne Assada do Pico)
Pico Island Roast Beef (Carne Assada do Pico)
Prep Time
20 mins
Cook Time
2 hrs 45 mins
Total Time
3 hrs 5 mins
 
This Pico Island Roast Beef (carne assada) takes me back to my childhood! Wonderful smells and delicious flavours will make you think you're in the Azores!
Course: Main
Cuisine: Portuguese
Servings: 8
Author: Nelson Cardoso
Ingredients
  • 6.3 Lbs Eye Round Oven Roast (2.9 kg) This was two pieces of meat
  • 6 cloves garlic minced
  • 1/4 tsp allspice
  • 1/4 tsp ground white pepper
  • 1/2 tsp paprika
  • 1/2 cup tomato paste
  • 1 1/2 cups white wine
  • 1 cup beer
  • 1 1/2 tbsp coarse salt
  • 1 cooking onion diced
  • 2 bay leaves
  • 1 cinnamon stick
Instructions
  1. In a medium bowl, whisk together the garlic, allspice, white pepper, paprika, tomato paste, white wine, beer and salt. Set aside.

  2. Place the piece or pieces of meet in a large seal-able freezer bag.

  3. Add the marinade over the meat, into the bag and seal.

  4. Massage the marinade around the meat, through the bag to make sure it's all coated.

  5. Unzip the bag, place the cinnamon and bay leaves in the bag and reseal it.

  6. Place the bag in the fridge for at least 4 hours or overnight.

  7. Preheat the oven to 400 °F

  8. Pour diced onion onto the bottom of a large roasting pan.

  9. Remove the bag from the fridge and transfer the meat to the roasting pan (over the onions), and pour the marinade over the meat. Note: the marinade should roughly cover the bottom half of the meat.

  10. Cover the pan (with a lid or aluminum foil) and place it in the hot oven on the middle rack.

  11. Roast the meat for one hour and forty five minutes.

  12. uncover the pot and roast for an additional thirty minutes.

  13. Remove the roasting pan from the oven. Leave the oven on.

  14. Using tongs, transfer the meat to a cutting board. Tent a sheet of aluminum over the meat and let rest for about twenty minutes.
  15. Using a sharp knife, slice the beef into thin slices (between 1/4 and 1/2 inches (about 10 cm) thick)

  16. Place the slices back in the roasting pan, slightly tiled, and spoon sauce over the slices.

  17. Place the roasting pan back in the oven and roast for an additional thirty minutes, uncovered. Note: open the oven every ten minutes and use a spoon to quickly pour more of the sauce (from the pan) over the meat to keep it moist.

  18. Your roast is ready! Serve with white rice or other favourite sides. Enjoy!