Cacoilaportuguesestewedbeef Recipes

CACOILA (PORTUGUESE STEWED BEEF)

Cacoila (Portuguese Stewed Beef) image

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

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

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.

CAçOILA (PORTUGUESE STEWED BEEF)

Caçoila (Portuguese Stewed Beef) image

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

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)

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 CACOILA

Portuguese Cacoila image

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

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

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

PORTUGUESE MARINATED BEEF (CACIOLA)

Portuguese Marinated Beef (Caciola) image

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

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

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.

SLOW-COOKED SPICY PORTUGUESE CACOILA

Slow-Cooked Spicy Portuguese Cacoila image

You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

4 pounds boneless pork shoulder butt roast, cut into 2-in. pieces
1-1/2 cups dry red wine or reduced-sodium chicken broth
4 garlic cloves, minced
4 bay leaves
1 tablespoon salt
1 tablespoon paprika
2 to 3 teaspoons crushed red pepper flakes
1 teaspoon ground cinnamon
1 large onion, chopped
1/2 cup water
12 bolillos or hoagie buns, split, optional

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.

Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

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Cacoilaportuguesestewedbeef Recipes

CACOILA (PORTUGUESE STEWED BEEF)

CAçOILA (PORTUGUESE STEWED BEEF)

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.

SLOW-COOKED SPICY PORTUGUESE CACOILA

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