Azores meat

Ingredients for 15 servings:

• 3 kg beef for cooking
• 2 sausages, Portuguese sausages or chorizo
• 1 bottle of red wine
• 1 bottle of white wine
• 4 onions, quartered
• 6 cloves garlic
• 6 bay leaves
• 1 tbsp rosemary, finely chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into medium-sized (3x3cm) pieces. Peel the sausages and cut into pieces. Place everything in a tightly sealed clay pot (if available) and simmer, covered, for 45 minutes over low heat. Stir occasionally. Cook for another 3-4 hours in the oven (150-170°C), always covered, until done. No need to stir. Remove the meat from the pot, let it cool slightly, shred it, and return it to the pot with the liquid. Reheat and serve with bread. The original recipe calls for a piece of bread, a forkful of meat on it, and then eaten as a bite. If the dish (it can be prepared days in advance) becomes dry after storing and reheating, add a little water. Serve with beer or wine.