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 red apple vinegar
- 2 tablespoons tomato paste
- 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 Dutch oven, layer onion slices, parsley, garlic, and bay leaves; add the marinated beef and dot with unsalted butter.
- Mix apple vinegar, tomato paste, and ground cinnamon; pour over the beef.
- Bring to a boil over medium heat; reduce to low and simmer for about 3 to 3½ hours until tender.
- Remove bay leaves and serve warm with optional sides.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Slow Cook
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 90mg