Best 2 Cacoila Portuguese Stewed Beef Recipes

Craving a flavorful and comforting dish that will tantalize your taste buds? Look no further than "Cacoila Portuguesa", a traditional Portuguese beef stew that promises an explosion of flavors. This delectable dish features succulent beef stewed in a rich and aromatic sauce, infused with a symphony of spices, herbs, and the tangy goodness of red wine. As you delve into the history and origins of this culinary gem, prepare to embark on a culinary journey that will transport you to the heart of Portugal. Discover the secrets behind the perfect "Cacoila Portuguesa", including the ideal cut of beef, the art of marinating, and the delicate balance of ingredients that come together to create this irresistible masterpiece.

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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.

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.

Tips:

To ensure the beef is tender, use a cut that is suitable for stewing, such as chuck roast, brisket, or short ribs.
Marinating the beef overnight in a mixture of spices, herbs, and liquids helps to infuse it with flavor.
Use a heavy-bottomed pot or Dutch oven to cook the beef, as this will help to evenly distribute the heat.
Brown the beef in small batches to prevent overcrowding and ensure that it gets a good sear.
Add a variety of vegetables to the stew, such as carrots, potatoes, onions, celery, and bell peppers, to create a hearty and flavorful dish.
Simmer the stew for at least 1-2 hours, or until the beef is tender and the vegetables are cooked through.
Serve the stew with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Conclusion:

Cacoila is a classic Portuguese stewed beef dish that is packed with flavor and tenderness. Using a quality cut of beef, marinating it overnight, and simmering it slowly with a variety of vegetables creates a hearty and comforting meal. This dish is perfect for a special occasion or a casual weeknight dinner, and is sure to be enjoyed by all who try it.