Falso Forno de Massa Sovada
Falso Forno de Massa Sovada·(fahl-soo for-noo de mah-sah soo-vah-dah)
Sunday Saudade: Family Roasts & Hearty Rices
This isn't about firing up a communal wood oven for a single family's Sunday dinner. Braised in red wine, garlic, and a single crushed allspice berry, the real magic happens when you ladle that rich, rust-colored gravy over torn chunks of sweet massa sovada. After forty-five minutes, drop the supermarket sweet bread into a cast-iron skillet until the crust blisters, keep the flame steady, and let the stovetop do the work of the hearth for cheap meat and old bread.
Before you start
Let the meat temper.
Pull the chuck roast from the fridge about 45 minutes before searing so it cooks evenly and doesn't drastically drop the temperature of your pot.
Ingredients
- beef chuck roast3 lb
- kosher salt1 tbsp
- olive oil2 tbsp
- yellow onion1 large
- garlic6 med
- linguiça or chouriço6 oz
- tomato paste2 tbsp
- dry red wine1 cup
- beef broth1 cup
- bay leaves2 med
- ground allspice1/2 tsp
- massa sovada or Hawaiian sweet bread1 loaf
Method
- 01
Season and sear the beef.
Salt the beef generously. Heat the olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear the meat on all sides until a deep, dark crust forms. Don't rush this; the crust is your flavor foundation. Remove the beef and set aside.
- 02
Sweat the aromatics and sausage.
Lower the heat to medium. Toss in the onion, garlic, and linguiça. Cook until the onions are soft and the sausage has rendered its bright orange fat, about 8 minutes.
- 03
Caramelize the tomato paste.
Stir in the tomato paste and let it cook until it darkens to a rusty brick red, killing the tinny acidity and building depth.
- 04
Deglaze and braise.
Pour in the red wine, scraping up every burned bit stuck to the bottom of the pot. Simmer until the wine reduces by half, then add the broth, bay leaves, allspice, and the seared beef. Cover tightly, drop the heat to the lowest possible simmer, and walk away for 2 1/2 to 3 hours, until the meat collapses at the touch of a fork.
- 05
Serve over the sweet bread.
Divide the torn massa sovada among shallow bowls. Ladle the braised beef and a shameless amount of the rich gravy directly over the bread so it soaks up the juices.
Notes
Don't stress if you can't find traditional massa sovada.
King's Hawaiian bread is literally a direct descendant of Portuguese sweet bread, brought over by immigrants to the islands. It’s an authentic, readily available supermarket substitute that works perfectly here.