Spiced Portuguese Beef Roast with Roasted Veggies and Chorizo

Gotta say this is a pretty awesome roasted meat recipe, and I’ll tell you what, I truly believe that what makes a great roast, besides (of course) good quality ingredients, is strong, confident seasoning and great sides that really complement the meat. And this is exactly such a case. You get tender roasted beef alongside roasted veggies and Portuguese chorizo, and honestly, that’s a match made in heaven wink wink. Perfect for a Sunday Easter roast, a family gathering, or really any occasion where you want to put something on the table that makes people sit up straight.

Now, a cut like flank, with a good amount of fat running through it, is one of those pieces that people usually braise or stew low and slow, and that makes total sense since the fat needs time and heat to break down into something wonderful and tender. But I decided to go a different route and throw it in the oven instead, with hot peppers, sweet red bell pepper, and a whole chorizo, just to keep things interesting. And let me tell you, it turned out absolutely delicious. I served it with fried rice on the side, the leftovers made for a killer sandwich the next day, and I even managed to squeeze out some croquettes from what was left. Not bad for one piece of beef!

I think the secret here is the marinade, which layers bold flavor from multiple directions: the pimentão paste (a traditional Portuguese red pepper paste, earthy and slightly smoky), Worcestershire sauce, soy sauce, garlic powder, paprika, cayenne, and a pinch of this and that. It all works together to give the meat a deep, complex crust while the inside stays juicy and falls apart beautifully. This is the kind of recipe you make once and talk about for weeks. So, let’s get to it!

Spiced Portuguese Beef Roast with Roasted Veggies and Chorizo

Servings: 8
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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You are getting a bold, beefy, and just a little bit spicy, this is the roast that turns an ordinary Sunday into a celebration. Put on your apron, because once this beauty comes out of the oven, there will be no leftovers! 🙂

Ingredients

Beef – 1200 g (Flank)
Chorizo – 1 (Portuguese +/- 150gr)
Onion – 1
Carrots – 2
Chili Peppers – 2
Red Bell Pepper – 1
Paprika – 1 Tablespoon
Worcestershire Sauce – 1 Tablespoon
Soy Sauce – 1 Tablespoon
Olive Oil – A Drizzle
Oregano – A Pinch
Garlic – A Pinch (Powder)
Cayenne Pepper – A Pinch
Paprika – A Pinch
Black Pepper – A Pinch
Salt – A Pinch

Directions

Start by seasoning the meat with the red pepper paste, Worcestershire sauce, soy sauce, olive oil, oregano, garlic powder, paprika, black pepper, and salt. Mix well, then add the chopped chili peppers and mix again. Set aside to marinate for a while.
Preheat the oven to 200°C and prepare a baking sheet for the meat and vegetables.

Slice the onion into large rings, place them on the bottom of the baking sheet, then add the chopped carrots, followed by the chorizo and red bell pepper cut into chunks. Season everything with a drizzle of olive oil, salt, and pepper.
Bake everything for about 10 minutes, then lower the temperature to 160°C and cover it. Let it cook for another 60 to 80 minutes until the meat is very tender and falls apart, and that’s it! Bon appétit and Happy Easter! ;D

Notes & Tips: Marinating time matters. Even 30 minutes of marinating makes a big difference here, but if you can leave it overnight in the fridge, you’ll get even deeper, more developed flavor throughout the meat.

Pimentão paste is the star of the show. If you can’t find it at a Portuguese or Spanish grocery store, look for it online. It’s essentially a thick, concentrated red pepper paste with a slightly smoky, earthy flavor. Smoked paprika mixed with a bit of tomato paste can work in a pinch, but the real thing is worth tracking down.

Don’t skip the chorizo. The fat from the chorizo renders out during roasting and bastes everything around it, adding a smoky, porky richness to the vegetables and the meat drippings. It’s doing a lot of heavy lifting here.

Cover after the initial blast of heat. The first 10 minutes at high heat gives the meat a bit of color, and then covering it for the rest of the cook keeps it moist and helps break down the collagen in the fat, which is what gives you that fall-apart tenderness.

The drippings are gold. Don’t throw away what’s left at the bottom of the pan. You can pour it over the meat when serving, use it as a sauce, or mix it into rice for an incredible side dish.

Great side dishes for this roast include white rice, fried rice, roasted potatoes, or crusty bread to soak up all those delicious juices. It’s also a natural fit for a Portuguese Easter spread alongside simple green salads or roasted root vegetables.

Leftovers are a gift. The next day, slice or shred the beef cold for sandwiches, or mix it into a hash with potatoes and eggs for breakfast. You can even use the shredded meat to make croquettes, which is exactly what the original recipe author did!

Yes! This is another oldie, so photos are just ok! But the recipe is a A++ ;D

This recipe for Spiced Portuguese Beef Roast with Roasted Veggies and Chorizo was originally created on BakeAfter.com. Esta receita de Naco de Vaca Apimentado foi publicada em português no Iguaria.com.