Alcatra C / Bacon Recipe

Trim and score

Pat the alcatra dry with paper towels. Trim any excessive fat cap to about 3–5 mm thickness so it renders but doesn't overpower. Lightly score the fat in a shallow crosshatch (do not cut into the meat).

Dry brine / rub

In a small bowl combine coarse sea salt, black pepper, minced garlic, paprika, dried oregano, olive oil and red wine vinegar (or lemon juice) to make a thick paste. Rub the paste evenly over the entire roast, pressing into any scored areas. Place meat on a rack set over a tray, uncovered, in the refrigerator for at least 1 hour and up to 6 hours to let flavors penetrate and surface dry for better crisping.

Prepare bacon

If the bacon slices are long, partially overlap them on a sheet of parchment to create a single bacon blanket approximately large enough to wrap around the roast. Leave one long edge overlapped so you can wrap cleanly.

Wrap the roast

Remove the roast from the refrigerator and rest at room temperature for 20–30 minutes while you preheat the oven. Drape the bacon blanket over the top of the roast and wrap the bacon around, tucking or trimming ends so the roast is evenly and snugly covered. Use toothpicks to secure bacon seams if necessary.

Preheat and sear

Preheat oven to 180°C (350°F). Heat a large ovenproof skillet or roasting pan over medium-high heat and add 1 tablespoon olive oil. Once shimmering, place the bacon-wrapped roast seam-side down and sear 1–2 minutes per side (rotate with tongs) until the bacon is golden and the roast has a brown crust. If bacon renders a lot of fat, spoon off excess so it doesn't smoke.

Add aromatics and baste

If using aromatics, scatter the halved onion, carrot chunks and rosemary in the pan around the roast. Add the beef stock to the pan (not over the bacon — pour to the side) and dot the top of the bacon with the softened butter. This will help baste and flavor the roast while keeping bacon moist.

Roast to temperature

Transfer the pan to the preheated oven. Roast uncovered until internal temperature reaches desired doneness: about 18–22 minutes per 500 g for medium-rare (target 55–57°C / 130–135°F), 22–26 minutes per 500 g for medium (target 60–63°C / 140–145°F). For a 1.2 kg roast, estimate 45–55 minutes for medium-rare to medium. Baste once or twice with pan juices during roasting.

Rest the roast

Remove the roast from the oven when it reaches target temperature, transfer to a cutting board and tent loosely with foil. Let rest 12–15 minutes (longer for larger roasts) so juices redistribute; internal temp will rise 2–3°C while resting.

Carve

Remove toothpicks if used. Slice the roast against the grain into 6–8 mm (1/4–1/3 inch) thick slices. Each slice should show a ring of bacon on the outside and juicy beef inside. Serve with pan jus spooned over or alongside.

While the roast rests, place the roasting pan on the stovetop over medium heat. Skim off excess fat, then add 50–75 ml red wine (optional) and scrape brown bits from the bottom. Add remaining beef stock and simmer until reduced by half. Taste and adjust seasoning with salt and pepper. Strain if desired and serve warm with slices of roast.