Best 5 Portuguese Cacoila Recipes
Welcome to the realm of culinary exploration! In this article, we embark on a delightful journey to uncover the best recipes for cooking the iconic Portuguese dish, Cacoila. As we delve into the rich tapestry of Portuguese cuisine, we will explore a myriad of mouthwatering variations that will tantalize your taste buds and captivate your senses. Whether you prefer the traditional method of slow-cooking the pork in a clay pot or are curious about modern twists that elevate the dish to new heights, this article will provide you with the inspiration and guidance you need to create an unforgettable Cacoila experience.
Here are our top 5 tried and tested recipes!
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.
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 World Cuisine Recipes European Portuguese
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 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
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.
CAçOILA (PORTUGUESE STEWED BEEF)
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
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:
- Choose high-quality pork shoulder for the best flavor and texture.
- Use a sharp knife to score the pork shoulder deeply, allowing the marinade to penetrate deeply.
- Don't be afraid to experiment with different marinade ingredients to create your own unique flavor profile.
- Allow the pork shoulder to marinate for at least 24 hours, or up to 3 days, for the best results.
- Cook the pork shoulder slowly and gently, either in the oven or in a slow cooker, to ensure that it remains tender and juicy.
- Let the pork shoulder rest for at least 15 minutes before slicing and serving, to allow the juices to redistribute.
Conclusion:
Cacoila à Moda da Madeira is a delicious and versatile Portuguese dish that can be enjoyed as an appetizer, main course, or sandwich filling. With its rich, flavorful marinade and tender, succulent meat, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting Portuguese recipe to try, give Cacoila à Moda da Madeira a try!
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