A Roast to Boast: Carne Assada do Pico

Make room for an Azorean sensation that’s about to revolutionize your dinner game: Carne Assada do Pico. This isn’t just any meat dish; it’s a culinary voyage to the volcanic vistas of Pico Island, where the flavors are as explosive as the scenery. This is beef in a concoction that whispers secrets of the Atlantic breeze, then slow-cooked to perfection.

Carne Assada do Pico

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

345

kcal

Ingredients

900g beef rump roast, trimmed
400g yellow onion, sliced
30g garlic, chopped
4g kosher salt
30mL olive oil
3mL (1/2 tsp) allspice
2g paprika
30mL (2 tbs) wine vinegar
1 cinnamon stick
water
500mL (a little less than two cups) white wine

Directions

Let's do this in an Instant Pot!
Mix all the ingredients except for the beef, the cinnamon stick, and the wine in the Instant Pot.
Place the beef in the pot, and roll it around really well.
Drop the cinnamon stick in there, and pour the wine over the beef.
Pressure cook on high for 30 minutes. Do not open the pressure release valve (yet).
Set the Instant Pot on slow cook for 3 hours.
After about 20 minutes, open the pressure release valve.
When the slow cook timer is up, open the pot and carefully remove the roast to a platter.
With a slotted spoon, scoop out the onions and add to the platter.
Reserve some of the jus for spooning over the roast.
When the roast has rested for about 10 minutes, slice it up and serve with rice and some cooked greens like these.

Meal Prep, Storage, & Reheating

For meal prep, allow to cool and then slice into portions. Store as you like.
To reheat, microwave (covered) on 75% power for 90 seconds at a time until hot.

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Cliff Clavin Corner

Jerk Meets Bacalhau: A Culinary Odyssey

In the grand tapestry of global cuisine, where flavors cross-pollinate and dance across continents, there lies a particularly spicy love affair that’s as unexpected as it is delightful. It’s the story of Jamaican jerk spice entwining with the salt-kissed, earthy notes of Portuguese fare, a saga of culinary fusion that beckons the adventurous palate. So, buckle up, culinary explorers, as we embark on a journey to the heart of this flavor-filled romance, where the Caribbean zest meets Iberian tradition.

Navigating the Spice-Filled Waters

The story of our culinary romance begins on the ancient spice routes, with Jamaica and Portugal serving as crucial harbors in the flavorful voyage of discovery. Portuguese cuisine, with its nuanced layers and whispers of exotic spices, meets the bold, unbridled passion of Jamaican spice blends head-on. This fusion is nothing short of a culinary bridge across the Atlantic, a melding of worlds where each bite is a testament to centuries of exploration and exchange.

The Jerk Seasoning Overture

At the forefront of this spicy symphony is the Jamaican contribution of jerk seasoning—a fiery concoction that marries allspice, Scotch bonnet peppers, and a chorus of other spices. Picture, if you will, the rich, smoky cadence of jerk embracing the briny charm of bacalhau (salted cod). It’s a dish that sings of trade winds, tropical climes, and the melding of distant shores, a true culinary canvas of history.

Piri-Piri: A Tale of Two Chilis

Portugal’s own piri-piri chicken finds a kindred spirit in its Jamaican grilled counterpart, setting the stage for a scintillating dance of heat and flavor. The Portuguese art of crafting piri-piri sauce, with its African bird’s eye chili base, finds a bold counterpart in the Scotch bonnet infusions of Jamaica. This exchange of fiery passions has led to a reimagining of spice levels and flavors, a culinary challenge that beckons the bold and the brave.

A Cornucopia of Tropical Bounty

But the tale of this fusion doesn’t end with spices. It extends to the verdant abundance of tropical fruits and roots. Yams, sweet potatoes, and plantains, once the domain of Jamaican tables, now weave their sweet and earthy notes into the fabric of Portuguese cuisine, enhancing stews, roasts, and the accompanying symphony of seafood and meats with their presence.

Libations of Sunshine

And what is a love story without a toast to its success? The Jamaican penchant for rum and sun-kissed fruits infuses Portuguese beverages with a vibrancy that’s both intoxicating and invigorating. From rum-spiked cocktails to fruit-laden sangrias, these drinks are a celebration of two cultures melding in a glass.

The Plate: A Fusion Canvas

As we stand today at the crossroads of culinary innovation, Jamaican and Portuguese flavors are intertwined more closely than ever. From jerk-seasoned frango to bacalhau cakes adorned with sweet mango chutney, this fusion is a vibrant ode to the rich histories and tastes of both lands. It’s a reminder that in the vast world of flavors, there are always new territories to explore, new combinations to savor, and new stories to tell. In the realm of jerk and bacalhau, every plate is a journey, every bite a discovery.