Ropa velha

Instructions

1. Cut the meat into large chunks, then cook it in a large casserole with 1 litre of water, the bay leaf and a pinch of salt for 1 hour 30 minutes over low heat, until it falls apart with a fork.
2. Drain the meat and keep about 300 ml of the broth. Shred the meat finely with a fork.
3. Heat the oil and fry the sliced onions for 5 minutes until translucent.
4. Add the chopped garlic and the peppers cut into strips, then fry for 5 minutes.
5. Stir in the peeled, diced tomatoes, the tomato paste and the paprika, then let it reduce for 10 minutes.
6. Add the shredded meat and the reserved broth, mix and simmer for 20 minutes covered, until the sauce is creamy.
7. Adjust the seasoning with salt, pepper and chili, then serve hot with rice.