Cacoila

5 pounds bottom round beef, cut into 2 to 3 inch pieces or you can use a 5 pound, 2 inch thick chuck roast with bone in.

1/2 stick butter

3 meaty shin bones, about 2 1/2 pounds each

1 pound salt pork

1 large onion, coarsely chopped

3 to 4 large cloves garlic 

1 tablespoon paprika

1 tablespoon wine vinegar

1-2 inch cinnamon stick

6-8 balls Jamaican allspice

2 teaspoon coarse salt 

2 small chili peppers or pinch of dried crushed red pepper

Step One: Place all the ingredients in a deep heavy pot, large enough to accommodate all. 

Step Two: Pour in enough cold water to come up 3/4 the side of the ingredients.

Step Three: Cover tightly and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 3 hours until the meat is fork tender and nearly falling off the bone.