Cacoila Portuguese Stewed Beef |
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Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 10 |
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Cacoila (portuguese stewed beef) Ingredients:
4.5lb rump roast, cut into 2-3 chunks |
1/2c crushed red peppers* or 1/2t 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 |
Directions:
1. 4.5lb rump roast, cut into 2-3 chunks
2. 1/2c crushed red peppers* or 3/4t crushed red pepper flakes
3. 1 large onion, sliced
4. 1 bunch parsley, coarsely chopped
5. 3 cloves garlic, crushed
6. 1 bay leaf
7. 2T unsalted butter or lard
8. 2c hearty red portuguese table wine (port)
9. 2T tomato paste
10. the day before cooking, coat the meat pieces with the crushed pepper and place in a covered bowl in the refrigerator overnight.
11. 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.
12. 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.
13. serve with boiled white potatoes and roasted red peppers.
14. *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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