Crock Pot Cacoila Recipes

CROCK POT CACOILA

This is my neice Kerrin's recipe which was handed down to her by her father. She serves this at many family functions and it is alway a hit. The original version of Cacoila use to be made with various organ meats (yuck), but this more modern version is delicious served with crusty Portuguese bread or rolls.

Provided by Lou Ann Marques

Categories Beef

Time 8h10m

Number Of Ingredients 11

Crock Pot Cacoila image

Steps:

1. Add everything but the small can of tomatoes to crock pot. Cook on high for 8-10 hours or until meat is shredded. The last 2 hours add the can of tomatoes undrained. You will have to stir with a fork to break up the meat once in a while. I usually do it every hour or so after the meat is cooked. Serve on your favorite roll. ENJOY!!

Ingredients

1 lb boneless pork ribs
1 lb stew beef
1 large onion, coursely chopped
3 garlic cloves, chopped
2 bay leaves
1/2 Tbsp portuguese allspice
1 Tbsp paprika
1 small can tomatoes, diced
2 Tbsp crushed red pepper (liquid type)
1/4 c good red wine
salt and pepper, to taste

CACOILA

my moms recipe from when she was growing up.its been passed around to all our friends and family...i hope you enjoy it as much as we do !!!!!!

Provided by Jerilynn Rodriguez @jeri63

Categories Beef

Number Of Ingredients 8

cacoila image

Steps:

place first 6 ingrediants in a crock pot. cook on high heat for 6 to 8 hours or until beef is fork tender and shredds easily.
turn heat to low and add crushed red pepper and crushed tomatoes let cook overnite or until most of the liquid has cooked away.all ingrediants can be adjusted according to taste

Ingredients

3 pound(s) stew beef
1 medium chopped onion
1/4 cup(s) water
1/4 cup(s) veg.oil
1/4 cup(s) red cooking wine
1 tablespoon(s) portugese allspice
1 tablespoon(s) crushed red pepper( in liquid)
20 ounce(s) can crushed tomatoes

CACOILA (PORTUGUESE STEWED BEEF)

This tender Portuguese stewed beef in a rich, flavorful red wine sauce is toooooo good! It's named after the clay pot in which the stew is cooked. The pot is typically soaked overnight, then the meat is cooked at very low heat for about 7 hours. This version takes less time, is very easy, and leftovers are wonderful (recipe is easily doubled). This can be served over rice or pasta, or with small boiled white potatoes. Prep time includes overnight marinating.

Provided by EdsGirlAngie

Categories Stew

Time 12h

Yield 4 serving(s)

Number Of Ingredients 9

Cacoila (Portuguese Stewed Beef) image

Steps:

The day before cooking, marinate meat with crushed red peppers in a plastic bag or covered dish, overnight.
Place onion slices, parsley, garlic and bay leaf in the bottom of a large heavy Dutch oven.
Place meat on top, dot with butter, and pour combined wine and tomato sauce over all.
Bring to a boil, then cover and simmer over very low heat for 3 to 4 hours, until meat is very tender and sauce is thickened.
Serve with pasta, rice or boiled white potatoes.

Ingredients

2 lbs stewing beef, cubed
1/2 teaspoon crushed red pepper flakes
1 medium onion, sliced
3 teaspoons dried parsley
2 cloves garlic, chopped
2 bay leaves
1 tablespoon butter
1 cup red table wine
1 (8 ounce) can tomato sauce

CACOILA (PORTUGUESE STEWED PORK)

You take an inexpensive piece of pork season it with a combination of spices and red wine, then slow cook to produce a tender and flavorful meal. In the south of Portugal the meat is cooked directly in the marinade (like this recipe) while some cooks in the north like to marinate the pork up to 2 days then cook it on a rack. Sometimes they slide a tray of cooked rice underneath the roast to catch the juices (the rice will have a strong flavor, not to everyone's taste). Please do not be tempted to use a more expensive cut, such as tenderloin, because it will not have the marbling necessary to keep the meat moist during the long cooking time. Serve with plain boiled potatoes and Portuguese hard rolls to soak up the pan juices.

Provided by threeovens

Categories Pork

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

Cacoila (Portuguese Stewed Pork) image

Steps:

Preheat oven to 325 degrees F.
Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water).
Once you can easily break the meat apart with a fork, it is done.

Nutrition Facts : Calories 562.4, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 286.4, Carbohydrate 7.2, Fiber 1.4, Sugar 4.4, Protein 43.2

Ingredients

3 -5 lbs pork butt
2 garlic cloves, minced
2 oranges (juice only)
1/2 teaspoon kosher salt, more to taste
1 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/4 teaspoon ground thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 pinch ground cinnamon or 1 pinch ground allspice
1 cup dry red wine
1/4 teaspoon hot pepper sauce (optional)

More about "crock pot cacoila recipes"

CAçOILA ~ PORTUGUESE STEWED BEEF – LEITE'S CULINARIA

Web Feb 27, 2021 1 bunch parsley coarsely chopped 6 to 8 cloves garlic smashed and peeled 2 bay leaf 1/2 teaspoon allspice berries 4 whole …
From leitesculinaria.com
4.8/5 (20)
Total Time 24 hrs
Category Mains
Calories 567 per serving

The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.

Crock Pot Cacoila Recipes

CROCK POT CACOILA

CACOILA

my moms recipe from when she was growing up.its been passed around to all our friends and family...i hope you enjoy it as much as we do !!!!!!

CACOILA (PORTUGUESE STEWED BEEF)

CACOILA (PORTUGUESE STEWED PORK)

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