Cacoila De Pico

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   The day before cooking, coat the meat with the crushed red pepper and place in a covered bowl in the refrigerator overnight.

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   Scatter the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven.

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   Place the meat on top and dot with the butter or lard.

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   Mix together the wine and tomato paste and pour over the meat.

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   Bring to a boil, reduce the heat to a simmer, and cook covered until the meat is very tender, about 3 to 3 1/2 hours, turning the pieces occasionally to keep moist.

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   3.

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   Serve with boiled white potatoes and roasted red peppers.

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    NOTE: Crushed red peppers are exactly that: red peppers that have been ground.

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    Once processed, some Portuguese families, like mine, brine them, others prefer to add olive oil and salt to preserve them.

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    If you can't find bottled crushed red peppers, you can make your own: Remove the stems, but not the seeds, from 2 or 3 large medium-hot red peppers.

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    Place them in the bowl of a food processor fitted with a metal blade.

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    Add 2 tablespoons of olive oil and 1 tablespoon of salt.

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    Whir until blended.

No additional tips available.