| Ingredients: 1 4 1/2 pound rump roast, cut into 2- to 3-inch chunks
1/2 cup crushed red peppers or 1/2 teaspoon crushed red-pepper flakes
1 large onion, cut into slices
1 bunch parsley, coarsely chopped
3 cloves garlic, crushed
1 bay leaf
2 tablespoons unsalted butter or lard
2 cups hearty red Portuguese table wine
2 tablespoons tomato paste
Directions:1. The day before cooking, coat the meat pieces with the crushed red pepper and place in a covered bowl in the refrigerator overnight.
2. Scatter the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven. Place the meat on top and dot with the butter or lard. Mix together the wine and tomato paste and pour over the meat. 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.
3. Serve with boiled white potatoes and roasted red peppers.
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