Cacoila Recipes

SLOW-COOKED SPICY PORTUGUESE CACOILA

Steps:

• Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

CACOILA (PORTUGUESE STEWED PORK)

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.

PORTUGUESE CAçOILA (ALCATRA)

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!).

PORTUGUESE CACOILA

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.

CACOILA (PORTUGUESE STEWED BEEF)

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.