(Manny’s favorite)
Ingredients
- 1 lb chouriço (skin removed and chopped small)
- 2 tbsp lard
- 4 lbs boned and rolled beef rump
- 6 large onions (peeled and sliced thin)
- 2 green peppers (sliced thin)
- 6 large garlic cloves (peeled and minced)
- 3 whole bay leaves
- 1 cup white wine
- ½ cup water (I add more wine and skip the water)
- 1 tbsp paprika
- 20 peppercorn
Directions
In three layers: in a large clay pot (or metal Dutch oven) place lard in the bottom on the pan then add onion, green pepper, small pieces of chouriço, and chunks of meat. Repeat two more times.
In a small bowl mix the wine and paprika until well blended. Pour onto of layers of meat, lifting the meat so that the mixture reaches the bottom.
Cook on top of the stove on high for 1½ hours. Checking periodically to make sure pan does not run dry. At this point you can stop and finish another day or continue.
Rotate layers by removing top layer and setting aside. Then remove second layer and setting aside. Place top layer on bottom and follow with top layer and middle layer.
Place into preheated oven at 350° and bake uncovered for 1 hour
