Cacoila (Portuguese) Recipe

• 5 lb bottom round beef, cut into 2 to 3-inches pcs or possibly
• 5 lb , 2-inch thick chuck roast with bone-in
• 1/2 stk butter
• 3 x meaty shin bones, about 2 1/2 pounds each
• 1 lb salt pork
• 1 lrg onion, coarsely minced
• 4 lrg clv garlic or possibly taste
• 1 Tbsp. paprika
• 1 Tbsp. wine vinegar
• 1 x 2-inch cinnamon stick
• 8 x balls Jamaican allspice
• 2 tsp coarse salt or possibly to taste
• 2 sm "maleguetas" chili peppers or possibly pinches of dry crushed red pepper

1. Place all the ingredients in a deep heavy pot, large sufficient to accommodate all.
2. Pour in sufficient cool water to come up 3/4 the side of the ingredients.
3. Cover tightly and bring to a boil over medium-high heat.
4. Reduce the heat to medium-low and simmer for 3 to four hrs, till the meat is fork tender and nearly falling off the bone.
5. Tip: Serve, with sauteed greens and boiled potatoes.

beef, chuck roast, butter, shin bones, salt pork, onion, garlic, paprika, wine vinegar, cinnamon stick, allspice, salt, chili peppers

Taken from cookeatshare.com/recipes/cacoila-portuguese-96930 (may not work)