Prepare to embark on a culinary journey with our comprehensive guide to cooking the tantalizing Portuguese marinated beef dish, Caciola. Discover the secrets to creating this savory and delectable dish that will leave your taste buds dancing. From selecting the perfect cut of beef to marinating it in a symphony of aromatic spices and herbs, we'll guide you through each step of the process. Whether you're a seasoned cook or just starting your culinary adventures, this article will equip you with all the knowledge and techniques needed to create an unforgettable Caciola that will impress your family and friends. Get ready to explore the rich flavors of Portugal and elevate your cooking skills to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
CAçOILA | PORTUGUESE STEWED BEEF
This recipe for cacoila, Portuguese stewed beef from Pico, is made with red peppers and beef or stewed pork, red wine, tomato, butter sauce.
Provided by Ana Taveira
Categories Entrees
Time 4h
Number Of Ingredients 16
Steps:
- The day before cooking, in a large bowl, coat the beef with the crushed red pepper, cover, and refrigerate overnight.
- About 4 hours before you intend to sit down at the table, scatter the onion slices, parsley, garlic, and bay leaves in the bottom of a Dutch oven. Tuck the allspice and cloves in a piece of cheesecloth tied together with kitchen twine or in a tea ball and toss them in the Dutch oven. If desired, season the beef with salt. Place the beef on top and dot with the butter or lard.
- In a measuring glass or bowl, stir together the wine, tomato paste, and cinnamon and pour it over the beef.
- Bring the mixture to a boil, reduce the heat to a very gentle simmer, cover, and cook until the meat is very tender, 3 to 3 1/2 hours, turning the pieces occasionally. For a more stew-like version, keep the lid on for the duration of cooking. For a more concentrated, glaze-like sauce version, about halfway through cooking, remove the lid to let some of the liquid evaporate so the sauce can concentrate in consistency and flavor.
- Remove the bay leaves and the cheesecloth pouch or teaball. If desired, serve the caçoila with boiled white potatoes, roasted red peppers, and cooked greens. Originally published May 10, 2001.
Nutrition Facts : Calories 446 calories
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.
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 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.
Tips:
- Use a flavorful cut of beef: A well-marbled cut of beef, such as chuck roast or flank steak, will yield the most flavorful results.
- Marinate the beef for at least 24 hours: The longer the beef marinates, the more flavor it will absorb. You can marinate it for up to 3 days for even more intense flavor.
- Use a variety of spices and herbs in the marinade: This will create a complex and flavorful marinade that will permeate the beef.
- Cook the beef over medium-high heat: This will quickly sear the outside of the beef, locking in the juices and preventing it from drying out.
- Reduce the heat to medium-low and cook the beef until it is tender: The cooking time will vary depending on the thickness of the beef and the desired level of doneness.
- Slice the beef against the grain and serve: This will make the beef more tender and easier to chew.
Conclusion:
Portuguese Marinated Beef Caciola is a flavorful and versatile dish that can be enjoyed in a variety of ways. Whether you serve it as a main course, a sandwich, or a salad topping, this dish is sure to please. With its bold flavors and tender texture, Portuguese Marinated Beef Caciola is a dish that will quickly become a favorite in your home.
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