Slow Cooked Spicy Portuguese Cacoila Recipes

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CAçOILA | PORTUGUESE STEWED BEEF



Caçoila | Portuguese Stewed Beef image

This recipe for cacoila, Portuguese stewed beef from Pico, is made with red peppers and beef or stewed pork, red wine, tomato, butter sauce.

Provided by Ana Taveira

Categories     Entrees

Time 4h

Number Of Ingredients 16

One (4 1/2-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
2 tablespoons crushed red peppers (see LC Note above), or more to taste, or 1/2 teaspoon crushed red pepper flakes
1 large (9 oz) onion, cut into slices
1 bunch parsley, coarsely chopped
6 to 8 bunch cloves garlic, smashed and peeled
2 bay leaf
1/2 teaspoon allspice berries
4 whole cloves
Kosher salt, to taste (optional)
3 tablespoons (1 1/2 oz) unsalted butter or lard
2 cups hearty red table wine
2 tablespoons store-bought or homemade tomato paste
1/2 teaspoon ground cinnamon
Boiled white potatoes (optional)
Roasted red peppers (optional)
Cooked greens (optional)

Steps:

  • 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.
  • Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens. Originally published May 10, 2001.

Nutrition Facts : Calories 446 calories

CACOILA (PORTUGUESE STEWED PORK)



Cacoila (Portuguese Stewed Pork) image

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

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)

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

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

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.

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

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

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