Time 4h Number Of Ingredients 16 Steps:
The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight. About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard. In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef. Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor. Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens. Originally published May 10, 2001.
Time 12h Yield 4 serving(s) Number Of Ingredients 9 Steps:
The day before cooking, marinate meat with crushed red peppers in a plastic bag or covered dish, overnight. Place onion slices, parsley, garlic and bay leaf in the bottom of a large heavy Dutch oven. Place meat on top, dot with butter, and pour combined wine and tomato sauce over all. Bring to a boil, then cover and simmer over very low heat for 3 to 4 hours, until meat is very tender and sauce is thickened. Serve with pasta, rice or boiled white potatoes.
Time 1h40m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Combine all the ingredients in a plastic freezer bag and marinate overnight. Cook, over low heat, in a large skillet, Dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot. Shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.
Time 14h Yield 6 Number Of Ingredients 10 Steps:
Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight. Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.
Time 6h20m Yield 12 servings. Number Of Ingredients 11 Steps:
Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
Time 14h Yield 6 Number Of Ingredients 10 Steps:
Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight. Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.
