Portuguese Cacoila Recipes

CAçOILA (PORTUGUESE STEWED BEEF)

This recipe is from Pico Island in the Azores, off the west coast of Portugal. It's pronounced 'ka-soy-la', and it's named for the clay pot (called a cacoila) in which it traditionally was made. The pot is soaked overnight, ingredients added the next morning, and then slow baked in an oven for 8 hours to tenderize the meat. Today...

Provided by Vickie Parks

Categories Beef

Time 3h50m

Number Of Ingredients 11

Caçoila (Portuguese Stewed Beef) image

Steps:

1. One day in advance, rub the crushed red pepper over the beef roast, place in a bowl, cover, and refrigerate overnight.
2. Layer the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven. Place the meat on top and dot with the butter. Mix together the wine and tomato paste and pour over the meat. Bring to a boil, reduce the heat to a low simmer, and cook, covered, until the meat is very tender, 3 to 3 1/2 hours, occasionally turning the pieces to keep moist.
3. Serve immediately while still hot, with boiled white potatoes and roasted red peppers served alongside, if desired.

Ingredients

4 1/2 lb beef rump roast, cut into 2-inch chunks (you can use pork butt instead of rump roast)
1 to 2 tsp crushed red pepper flakes)
1 large onion, cut into thin slices
1/2 c fresh parsley, coarsely chopped
3 clove garlic, minced
1 bay leaf
2 Tbsp unsalted butter
2 c red wine
2 Tbsp tomato paste
boiled potatoes, for serving (optional)
roasted red peppers, for serving (optional)

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)

PORTUGUESE CACOILA

This is a wonderful sandwich filler made from pork that cooks until it is shredded. It is spicy and can be served on rolls or on rice. There are variations to this recipe, but this one comes from my Aunt Fanny in Fall River, Mass. Thanks Aunt Fanny!

Provided by quotFoodThe Way To

Categories Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 12

Portuguese Cacoila image

Steps:

Wash pork, cube and place in large pot.
Slice onions and place in pan.
Add all other ingredients.
Cook at low heat for 1-1/2 hours; if mixture becomes dry, add 1 cup water and stir; DO NOT ALLOW TO DRY OUT! Continue to add small amounts of water as needed; Stir often to prevent sticking.
Pork should be tender and break apart easily.

Nutrition Facts : Calories 558.4, Fat 24.3, SaturatedFat 8, Cholesterol 190.4, Sodium 713.2, Carbohydrate 12.2, Fiber 1.8, Sugar 6.1, Protein 63.6

Ingredients

2 lbs pork, cut into small pieces
2 large onions, sliced
2 garlic cloves, minced
1 teaspoon dry crushed red pepper (dried type or wet "Pemento Muida")
1 teaspoon salt
1/2 cup orange juice
1/2 cup red table wine
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1 -2 cup water
1 tablespoon Crisco

PORTUGUESE MARINATED BEEF (CACIOLA)

This recipe can be served either like a stew, with potatoes and a vegetable, or the meat can be shredded and served on a bun.

Provided by threeovens

Categories Very Low Carbs

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Portuguese Marinated Beef (Caciola) image

Steps:

Combine all the ingredients in a plastic freezer bag and marinate overnight.
Cook, over low heat, in a large skillet, Dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot.
Shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.

Ingredients

2 lbs stewing beef, cut into 1 inch cubes
1/2 teaspoon dried red pepper flakes
1 medium onion, sliced thin
3 garlic cloves, crushed
2 bay leaves
2 tablespoons olive oil
2 cups dry red wine
1 teaspoon paprika
1/4 teaspoon allspice
salt & freshly ground black pepper

PORTUGUESE CAçOILA (ALCATRA)

Often made with pork or beef this one-pot meal is a very traditional especially during a "matança" or winter slaughtering of pigs or cattle. This recipe is from the island of Terceira, in the Azores. It gets it name from the type of black clay pot called a "caçoila" used to cook it in. Depending who you ask, the answer may differ as to what type of meat is used. Some might tell you the stew is made with beef but if it is cooked in the pot, it is called caçoila. On the mainland, this stew, using pork, would be called "Cachola". This dish needs no knives... it's tender and absolutely delicious. "Alcatra" comes from the term "alcatre", the Portuguese word for "rump", indicating that rump roast is preferred there for pot roasts, but I've prepared this with sirloin tip roast as well with fabulous results. Note: Jamaican Whole allspice can usaually be found in Walmarts Mexican section, recipe is not the same without it.

Provided by Chief Teer

Categories Portuguese

Time 4h35m

Yield 3 Quarts, 6-8 serving(s)

Number Of Ingredients 14

Portuguese Caçoila (Alcatra) image

Steps:

In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
Transfer to the plate with bacon, then add butter, onions, paprika, garlic, bay leaves, peppercorns, wine vinegar, and allspice to the Dutch oven.
Saute about 10 to 15 minutes or until lightly browned.
Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
Carefully pour the wine and salt around the beef roast and bring to a simmer. Ensure the meat is cover with the wine.
Preheat oven to 375 degrees F.
Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).

Nutrition Facts : Calories 1382.2, Fat 96.3, SaturatedFat 36.6, Cholesterol 313.7, Sodium 1750.2, Carbohydrate 19.8, Fiber 4.4, Sugar 3.1, Protein 87.2

Ingredients

5 lbs bottom round beef roast, cut into 2 to 3-inches pieces
1/4 cup butter
1 tablespoon olive oil
1 lb pork bacon
1 large onion, coarsely chopped
3 -4 large garlic cloves
1 tablespoon paprika
2 bay leaves
12 peppercorns
1 tablespoon wine vinegar
6 -8 whole allspice, Jamaican herb balls
3 tablespoons tomato paste
3 cups wine, burgandy (cheaper is better)
2 teaspoons coarse salt

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

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CAçOILA ~ PORTUGUESE STEWED BEEF – LEITE'S CULINARIA

Web Feb 27, 2021 Add 2 tablespoons of olive oil and 1 tablespoon of salt. Whir until blended.” There you have it. Caçoila | Portuguese Stewed Beef
From leitesculinaria.com
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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.

Portuguese Cacoila Recipes

CAçOILA (PORTUGUESE STEWED BEEF)

CACOILA (PORTUGUESE STEWED PORK)

PORTUGUESE CACOILA

This is a wonderful sandwich filler made from pork that cooks until it is shredded. It is spicy and can be served on rolls or on rice. There are variations to this recipe, but this one comes from my Aunt Fanny in Fall River, Mass. Thanks Aunt Fanny!

PORTUGUESE MARINATED BEEF (CACIOLA)

This recipe can be served either like a stew, with potatoes and a vegetable, or the meat can be shredded and served on a bun.

PORTUGUESE CAçOILA (ALCATRA)

CACOILA (PORTUGUESE STEWED BEEF)

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