Best Portuguese Beef Cacoila Recipes

PORTUGUESE BEEF - CACOILA

Portuguese Beef - Cacoila image

This is marinated beef, Portuguese style. As a variation to cooking, I place all ingredients in a slow cooker on high, stirring often, and cook for about 3 hours, until meat shreds itself.

Provided by John J. Pacheco

Categories World Cuisine Recipes European Portuguese

Time 14h

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
3 oranges, juiced
¼ cup white wine
1 teaspoon hot pepper sauce
1 teaspoon vegetable oil
2 bay leaves
2 cloves garlic, crushed
1 teaspoon paprika
¼ teaspoon ground allspice
salt and ground black pepper to taste

Steps:

Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight.
Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 10.8 g, Cholesterol 101.3 mg, Fat 30 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 11.9 g, Sodium 90.5 mg, Sugar 8 g

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.

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.