Cacoilaportuguesestewedbeef Recipes
BEEFS PORTUGUESE STYLE
This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.
Provided by DARMYST
Categories World Cuisine Recipes European Portuguese
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
- In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
- Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 4 g, Cholesterol 80.5 mg, Fat 38.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 12.6 g, Sodium 271.9 mg, Sugar 0.7 g
CACOILA (PORTUGUESE STEWED BEEF)
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
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 CAçOILA (ALCATRA)
Often made with pork or beef this one-pot meal is a very traditional especially during a "matança" or winter slaughtering of pigs or cattle. This recipe is from the island of Terceira, in the Azores. It gets it name from the type of black clay pot called a "caçoila" used to cook it in. Depending who you ask, the answer may differ as to what type of meat is used. Some might tell you the stew is made with beef but if it is cooked in the pot, it is called caçoila. On the mainland, this stew, using pork, would be called "Cachola". This dish needs no knives... it's tender and absolutely delicious. "Alcatra" comes from the term "alcatre", the Portuguese word for "rump", indicating that rump roast is preferred there for pot roasts, but I've prepared this with sirloin tip roast as well with fabulous results. Note: Jamaican Whole allspice can usaually be found in Walmarts Mexican section, recipe is not the same without it.
Provided by Chief Teer
Categories Portuguese
Time 4h35m
Yield 3 Quarts, 6-8 serving(s)
Number Of Ingredients 14
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!).
Nutrition Facts : Calories 1382.2, Fat 96.3, SaturatedFat 36.6, Cholesterol 313.7, Sodium 1750.2, Carbohydrate 19.8, Fiber 4.4, Sugar 3.1, Protein 87.2
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!
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
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 BEEF - CACOILA
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 Portuguese Recipes
Time 14h
Yield 6
Number Of Ingredients 10
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
MOM'S PORTUGUESE BEEF STEW
This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.
Provided by dolcevita
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
- Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g
CACOILA (PORTUGUESE STEWED PORK)
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
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
PORTUGUESE BEEF - CACOILA
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 Portuguese Recipes
Time 14h
Yield 6
Number Of Ingredients 10
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
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.
Provided by threeovens
Categories Very Low Carbs
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
PORTUGUESE BEEF - CACOILA
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 Portuguese Recipes
Time 14h
Yield 6
Number Of Ingredients 10
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
SLOW-COOKED SPICY PORTUGUESE CACOILA
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
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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