Ingredients
Scale
- 4 1/2 pounds chuck roast (cut into 2- to 3-inch chunks)
- 2 tablespoons crushed red peppers
- 1 large onion (sliced)
- 1 bunch parsley (coarsely chopped)
- 6 to 8 cloves garlic (smashed)
- 2 cups apple vinegar
- 2 tablespoons tomato paste
- Salt (to taste)
- Unsalted butter (to taste)
- 2 bay leaves
- 1/2 teaspoon allspice berries
- 4 whole cloves
- 1/2 teaspoon ground cinnamon
Instructions
- Marinate the beef overnight with crushed red pepper in a large bowl.
- In a Dutch oven, layer onion slices, parsley, garlic, and bay leaves. Add marinated beef on top and dot with butter.
- Mix apple vinegar, tomato paste, and cinnamon, then pour over the beef.
- Bring to a boil over medium heat; reduce to low and simmer covered for about 3 to 3.5 hours until beef is tender.
- Serve hot with boiled potatoes, roasted red peppers, or cooked greens.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Braising
- Cuisine: Portuguese
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg