Portuguese Meat Casserole

This dish tastes better the next day but you won’t have leftovers to test It’s a meat and potatoes indulgence with a soupy tomato and onion broth. As I type this I wish i had some. Yep, no leftovers!

You will need time to oven roast (about 2 hours in a fast oven) but the prep is rapid. If you’re a meat and potatoes fan you’ll love this dish!

Preheat oven to 350 degree F.

1/3 Cup olive oil
1 Large clove of garlic-minced or smashed and placed into the olive oil
2 Pounds rump roast-slice across grain into one inch large slices, not cubed
6-8 Ounces of ham cut into one inch chunks
6-8 Ounces of linguica cut into inch links (Optional: precook just enough to render off fat)
2 Large yellow onions thinly sliced
3 large russet potatoes
15 ounce can of petite cut tomatoes
1 Cup dry white wine
1 Bunch Italian parsley-stems removed and discarded, remainder chopped
Fresh ground pepper
Salt may not be needed because of the canned tomatoes, the linguica and ham.

Add garlic to the olive oil and set aside while preparing ingredients.

Use a dutch oven that is just large enough to hold all ingredients snuggly.

Drizzle one-half the olive oil over the bottom of the dutch oven.

Layer one-half all meats over the oil.

Over the meats add one-half the tomatoes with juice and one-half the wine.

Now place one-half of the onion slices over the top.

Add one-half the potato slices in a single layer. Sprinkle with half the parsley.

Add freshly ground pepper over all and begin the layers again but hold the remaining olive oil for the very last drizzle.

Cover and place into preheated oven for 2 hours. Avoid stirring ingredients.

Enjoy!