Portuguese Pico Island Roast Beef

Step 1

In a medium bowl, whisk together the garlic, allspice, white pepper, paprika, tomato paste, white wine, beer and salt. Set aside.

Step 2

Place the roast in a large seal-able freezer bag.

Step 3

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

Step 4

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

Step 5

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

Step 6

Place the bag in the fridge overnight.

Next day:

Step 7

Preheat the oven to 400 °F.

Step 8

Place diced onion onto the bottom of a large roasting pan.

Step 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.

Step 10

The marinade should roughly cover the bottom half of the meat.

Step 11

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

Step 12

Roast the meat for one hour and forty five minutes.

Step 13

Uncover the pot and roast for an additional thirty minutes, until the meat is tender.

Step 14

Remove the roasting pan from the oven.

Step 15

Leave the oven on.

Step 16

Using tongs, transfer the meat to a cutting board. Tent a sheet of aluminum over the meat and let rest for about twenty minutes.

Step 17

Using a sharp knife, slice the beef into thin slices (between 1/4 and 1/2 inches (about 10 cm) thick)

Step 18

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

Step 19

Place the roasting pan back in the oven and roast for an additional thirty minutes, uncovered.

Step 20

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.