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
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 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
MOM'S PORTUGUESES CACOULA
Great old recipe.Mom use marinateing with those great spices.And the aroma of everything cooking .ITS OUT OF THIS WORLD. IRRESTABLE AND TASTE like nothing you ever had.
Provided by maria maxey @crazychelf
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- IN A LARGE CONTAINER WITH A TIGHT LID. ADD your pork and ingredients,into the container. REFRIGERATOR THE MEAT,FOR UP TO 24 HOURS ,OR 48 HOURS.
- IN LARGE cast iron skillet (or large frying pan), brown each piece on each side
- ADD all the meat and marinating spices and juice into a large pot.
- ADD 1can, 12 ounces (of your choice beer) Then simmer on medium heat for 1 1/2 hour. Up to 2 1/2 hours.OR until is fork tender. YOU CAN SERVE ON A PORTUGUESES ROLLS. OR COOK WHITE RICE AND SERVE SCOOP SOME OF THE JUICE AND POUR IT THE RICE AND MEAT. IT AND COOK SOME FRESH VEGTS. AND GLASS WHITE WINE,OR JUST A LARGE GLASS OF WATER .,LEMON TWIST. Thank you mom,and vavo Lidia.
- MUITO GOSTOE . COMINDA POTUGUESES.
PORTUGUESE CACOULA
All the way from Portugal the island Acores. My grandmother passed it down to my mom to me and my grandchildren--the unique taste of spices from our islands.
Provided by Grammy Maria
Categories Lunch/Snacks
Time 2h15m
Yield 10-15 serving(s)
Number Of Ingredients 11
Steps:
- In a large container with a tight lid add all your pork and ingredients. Refrigerate the meat for up to 24-48 hours.
- In a large skillet (or large frying pan) brown the each piece on each side.
- Add all the meat and marinating spices into a large pot.
- Add 1 12 oz. beer (of your choice) then simmer on medium heat to 1 1/2 hours up to 2 hours or until meat is fork tender (serve it over rice or just as a pork sandwiches).
Nutrition Facts : Calories 478.6, Fat 37.8, SaturatedFat 9.5, Cholesterol 89.8, Sodium 783.5, Carbohydrate 3.4, Fiber 0.7, Sugar 1, Protein 26.1
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.
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