Recipe
Homaça, a dish traditionally prepared primarily for weddings, is made using large cuts of lean beef taken from the upper back of the animal. For its preparation, the meat is washed, dried, and browned in butter. It is then transferred to a colander to drain excess fat, after which boiling water is poured over the meat to further remove residual grease. To ensure that the meat is cooked through steaming, the shank bones of the animal are placed at the bottom of the cooking pot. The meat is arranged on top, a small amount of water is added, and the pot is covered and left to cook over low heat. If desired, a tomato paste and pepper-infused sauce may be added to the meat; it is then garnished with tomatoes and green peppers and cooked for a short additional period.