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.