Cacoila Portuguese Stewed Beef Recipes

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.

PORTUGUESE MARINATED BEEF (CACIOLA)

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.

CAçOILA (PORTUGUESE STEWED BEEF)

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.

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!).