How to make it

  • 4.5lb rump roast, cut into 2-3" chunks
  • 1/2c crushed red peppers* or 3/4t crushed red pepper flakes
  • 1 large onion, sliced
  • 1 bunch parsley, coarsely chopped
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 2T unsalted butter or lard
  • 2c hearty red portuguese table wine (port)
  • 2T tomato paste
  • the day before cooking, coat the meat pieces with the crushed pepper and place in a covered bowl in the refrigerator overnight.
  • scatter the onion slices, parsley, garlic and bay leaf in the bottom of a dutch oven. place the meat on top and dot with butter or lard. mix together the wine and tomato paste and pour over the meat.
  • bring to a boil, reduce heat to a simmer and cook, covered, until the meat is very tender (about 3-3.5 hours) turning the pieces occasionally to keep moist.
  • serve with boiled white potatoes and roasted red peppers.
  • *crushed red peppers are exactly that: red peppers that have been ground. get 2-3 large med-hot red peppers. remove the stems but not the seeds. place them in a food processor fitted with a metal blade add 2T of olive oil and 1T of salt. whirl until blended.

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    " It was excellent "
    mamalou ate it and said...
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