5 lbs. blade meat

MARINADE:

1 c. white wine
2 garlic cloves, diced
1 lg. onion, diced
2 bay leaves
1 1/2 tsp. chopped red pepper
1 1/2 tbsp. paprika
2 goya season packets
1 tsp. salt
1/2 tsp. cayenne pepper
1/4 c. oil

Wash blade meat. Prepare marinade; let blade meat soak in marinade overnight.

In large pot put oil, meat, and marinade; cook on high, stirring often, for 1 hour 30 minutes or until meat is very tender. Serve with roast potatoes and rice and Portuguese rolls. Serves 6.