Dish

Alcatra

Alcatra (beef dish)

Alcatra is made with a large cut of beef, typically a rump roast or sirloin tip roast. The beef is marinated in a mixture of garlic, onion, cumin, and other spices for several hours before being roasted in the oven. Once cooked, the beef is sliced thinly and served with rice and beans or other side dishes.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Meat Dish› Meat Cut

Origins and history

Alcatra is a traditional dish from the state of Rio Grande do Sul in Brazil. It is believed to have originated in the 18th century, when cattle ranching became a major industry in the region.

Dietary considerations

Alcatra is a high-protein dish that is suitable for those following a low-carb or keto diet. However, it is not suitable for vegetarians or vegans.

Variations

There are many variations of Alcatra, depending on the spices and seasonings used. Some recipes call for a simple marinade of olive oil, garlic, and herbs, while others use more complex spice blends.

Presentation and garnishing

Alcatra can be presented on a large platter, sliced thinly and arranged in a fan shape. It can be garnished with fresh herbs or a sprinkle of sea salt.

Tips & Tricks

To ensure that Alcatra is cooked to perfection, use a meat thermometer to check the internal temperature. It should be cooked to medium-rare (130-135°F) for the best flavor and texture.