recipe comes from Ana Patuleia
Ortins who is the author of the book, Portuguese
Homestyle Cooking. The book gives an overview
of the centuries old cultural influences on Portugals
cuisine. It describes the ingredients common to
Mediterranean countries and essential to Portuguese
cuisine including olive oil, onions, bay leaves,
garlic, fresh coriander, paprika, chili peppers
and red sweet peppers.
abundant use of legumes and leafy greens in its
hearty soups and stews. The unusual combinations
of meat and shellfish. The wine and garlic marinated
casseroles. The simple seafood preparations. Luscious
egg-sweet desserts. Fresh herb bread. It is all
part of the rich and tasty tapestry that the author,
a passionate Portuguese cook, dishes up in this
find out more about the book and to order online
one-pot meal is a very traditional especially
during a 'mantaca' or winter slaughtering
of pigs or cattle. This recipe is from the island
of Pico, in the Azores".
pounds bottom round beef, cut into 2 to 3 inch
pieces (or you can use a 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 to 4 large cloves garlic or taste
1 tablespoon paprika
1 tablespoon wine vinegar
1 x 2 inch cinnamon stick
6 - 8 balls Jamaican allspice
2 teaspoons coarse salt or to taste
2 small "maleguetas" chili peppers
or pinches of dried crushed red pepper
all the ingredients in a deep heavy pot, large
enough to accomodate all.
in enough cold water to come up 3/4 the side
of the indgredients.
tightly and bring to a boil over medium-high
heat. Reduce the heat to medium-low and simmer
for 3 to four hours, until the meat is fork
tender and nearly falling off the bone.
Serve, with sautéed greens and boiled potatoes.
If you wish, you can add a tablespoon of tomato
2000 Ana Patuleia Ortins