Cacoila
You can also use 5 pounds bottom round beef, cut into 2 to 3-inches pieces instead of chuck. Serve this traditional Portugese stew with sauteed greens and boiled potatoes. This recipe for Cacoila serves about 8 guests.
Ingredients
- 5 pound, 2-inch thick chuck roast with bone-in
- 1/2 stick butter
- 3 meaty shin bones, about 2 1/2 pounds each
- 1 pound salt pork
- 1 large onion, coarsely chopped
- 3 large cloves of garlic
- 1 tablespoon paprika
- 1 tablespoon wine vinegar
- 1 2-inch cinnamon stick
- 6 balls Jamaican allspice
- 2 teaspoons coarse salt or to taste
- 2 small chili peppers or pinches of dried crushed red pepper
Instructions:
- Place all the ingredients in a very large, deep heavy pot.
- Pour in enough cold water to come up 3/4 the side of the ingredients.
- Cover the pot tightly and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for three to four hours, until the meat is fork tender and nearly falling off the bone!
- Enjoy
