Alcatra Recipe

Trim and Score

Trim any excess silverskin from the roast and, if the roast is very thick, score the fat in a shallow crosshatch to help the marinade penetrate.

Make Marinade

In a bowl combine minced garlic, kosher salt, black pepper, smoked paprika, ground cumin, dried oregano, red wine vinegar and olive oil. Whisk until combined.

Place the roast in a shallow dish or a resealable plastic bag and pour the marinade over it, rubbing the marinade all over the meat so it is evenly coated. Cover or seal and refrigerate for at least 2 hours, ideally overnight for deeper flavor.

Sear the Roast

Remove the meat from the refrigerator about 30 minutes before cooking to come toward room temperature. Preheat oven to 325°F (160°C). In a large Dutch oven or ovenproof heavy pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Sear the roast on all sides, about 3-4 minutes per side, until a deep brown crust forms. Transfer the roast to a plate.

Sauté Vegetables

Reduce heat to medium, add remaining 1 tablespoon olive oil if needed. Add the sliced onion and cook until softened, about 4 minutes. Add the carrot pieces and bell pepper and cook another 3 minutes. Add the chopped tomato and cook until tomatoes begin to break down, about 2 minutes.

Deglaze and Add Liquids

Pour in 2 cups beef broth and scrape up browned bits from the bottom of the pot. Stir in Worcestershire sauce, brown sugar and add bay leaves. Bring the liquid to a gentle simmer.

Braise

Return the seared roast to the pot, nestling it into the vegetables and liquid. The liquid should come about one-third to halfway up the sides of the roast. Cover the pot with a tight-fitting lid and place in the preheated oven. Braise for 2 to 2 1/2 hours, or until the meat is fork-tender and an instant-read thermometer inserted into the center registers about 195°F (90°C) for shreddable roast or 135-145°F (57-63°C) for medium-rare to medium (adjust time depending on desired doneness).

During braising, check once after 1 hour: if liquid has evaporated too much, add up to 1/2 cup additional broth or water. Remove bay leaves before serving.

Rest and Finish

When the roast reaches desired tenderness, remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil; let rest 10-15 minutes. Meanwhile, place the pot with vegetables and braising liquid over medium heat on the stove and whisk in butter to enrich the sauce. Taste and adjust seasoning with salt and pepper; stir in lemon juice if using for brightness.

Slice or Shred

For serving as traditional alcatra, slice the roast across the grain into 1/4-inch thick slices for medium doneness, or shred with forks if cooked to shreddable tenderness.

Serve the sliced or shredded beef with the braised vegetables and spoon the pan sauce over the top. Garnish with chopped fresh parsley.