Ingredients
Scale
- 4 ½ pounds chuck roast (cut into 2–3 inch chunks)
- 2 tablespoons crushed red peppers
- 1 large onion (sliced)
- 1 bunch parsley (coarsely chopped)
- 6–8 cloves garlic (smashed)
- 2 bay leaves
- ½ teaspoon allspice berries
- 4 whole cloves
- Kosher salt to taste
- 3 tablespoons unsalted butter
- 2 cups apple vinegar
- 2 tablespoons tomato paste
- ½ teaspoon ground cinnamon
Instructions
- Marinate the beef overnight with crushed red pepper in a covered bowl.
- In a Dutch oven, layer sliced onions, parsley, smashed garlic, and bay leaves.
- Place the marinated beef on top of the aromatics and dot with unsalted butter.
- Mix apple vinegar, tomato paste, and ground cinnamon; pour over the beef.
- Bring to a boil then reduce heat to low; cover and simmer for about 3 to 3.5 hours until tender.
- Remove bay leaves and cheesecloth pouch before serving hot with optional sides.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 7g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg