Portuguese Caçoila (Alcatra)

• 5 lbs bottom round beef roast, cut into 2 to 3-inches pieces
• 1/4 cup butter
• 1 tablespoon olive oil
• 1 lb pork bacon
• 1 large onion, coarsely chopped
• 3 -4 large garlic cloves
• 1 tablespoon paprika
• 2 bay leaves
• 12 peppercorns
• 1 tablespoon wine vinegar
• 6 -8 whole allspice, Jamaican herb balls
• 3 tablespoons tomato paste
• 3 cups wine, burgandy (cheaper is better)
• 2 teaspoons coarse salt

1. In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
2. In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
3. Transfer to the plate with bacon, then add butter, onions, paprika, garlic, bay leaves, peppercorns, wine vinegar, and allspice to the Dutch oven.
4. Saute about 10 to 15 minutes or until lightly browned.
5. Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
6. Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
7. Carefully pour the wine and salt around the beef roast and bring to a simmer. Ensure the meat is cover with the wine.
8. Preheat oven to 375 degrees F.
9. Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
10. Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).

beef roast, butter, olive oil, pork bacon, onion, garlic, paprika, bay leaves, peppercorns, wine vinegar, allspice, tomato paste, wine, coarse salt

Taken from www.food.com/recipe/portuguese-ca-oila-alcatra-324462 (may not work)