Cacoila portuguese stewed beef Recipe

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.