Sorry Joanna, been extremely busy today. Chuck, flank, shank, brisket, rump and round are all good.
2 Months ago, Sunday, May 15, 2022
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Duarte
My mother used to make this in a big pot and add macaroni to cook along with everything else. That way, she would take out the meat and vegetables and still have a delicious soup.
This meal is typically made in the hot springs of the Furnas by placing it in a large container and then lowering it in its pot into the holes that have been dug expressly for this purpose where it steam cooks for approximately 6 hours. To best achieve the same result, I would suggest cooking this in a crock pot and layering the items so that the potatoes are on the bottom, the meats next and the cabbages next, and then use the high setting for 4 hours, or the low setting for 8 hours.
Yes the sulfur pits in Furnas, San Miguel were the ovens for the restaurants- brings back tasty memories.. of course with Portuguese fresh bread and vino…