Instructions: I have a UN cookbook from 1964. Each member country submitted traditional recipes (or so the intro says). Theres a pot roast recipe that sounds similar. Maybe vinudage is a technique.

This recipe calls for "Rump roast"

which I think of as "beef" . The recipe also calls for "FAT" (we used lard or crisco/spry) In the 70s we grabbed corn oil, then.... ;-D

(Carne Assada a Portuguesa)

Marinate the roast for at least 24 hours in sauce of red wine, 2 of the onions, garlic, salt, and pepper (in refrigerator). Turn meat occasionally.

Cook remaining sliced onion in hot fat in Dutch oven or heavy kettle with lid, until onion is brown; remove onion and save. Brown drained and dried roast on all sides in hot fat; add browned onion and marinade to roast; add water to cover approximately 2/3 of the meat. Cover tightly; simmer, turning meat occasionally, for 4 to 4-1/2 hours or until meat is fork tender. During last hour of cooking add sliced tomatoes; remove cover during last 30 minutes. Sauce can be strained and thickened, if desired.

Yield 8-10 servings.

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