Cacoilaportuguesestewedbeef 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.

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 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.

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.

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.