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
ALCATRA ( PORTUGUESE POT ROAST WITH WINE, BACON & GARLIC)
This pot roast 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.
Provided by EdsGirlAngie
Categories Roast Beef
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 11
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 onions, garlic, bay leaves, peppercorns and cloves 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.
- 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!).
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
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.
ALCATRA
This recipe is from Ming Tsai's visit to the Azores. It is usually served with a Portuguese sweet bread
Provided by momaphet
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425° F.
- In a clay baking pot or heavy Dutch oven, rub the insides well with the lard covering thoroughly. Add the 2 of the onion, garlic, carrots, figs and pimenta peppers to the pot.
- Season the beef shank and neck with a liberal amount of salt and pepper and add to the pot. Add the bay leaf, star anise and remaining onions. Mix all ingredients together in the pot.
- Fill the pot with wine to cover all ingredients cover with lid or foil.
- Place pot in the oven and cook for 4 hours. After 1 1/2 to 2 hours check the pot and add more wine if needed.
- Remove from oven and serve with sweet bread.
Nutrition Facts : Calories 1690.9, Fat 139.6, SaturatedFat 58.6, Cholesterol 211.6, Sodium 653.3, Carbohydrate 32.6, Fiber 4.6, Sugar 14.8, Protein 31.9
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