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
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 SAUSAGE AND BEAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
- Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
- Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
- Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.
PORTUGUESE STEW
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- You will need two large saucepots. In one pot saute one onion and half the garlic in 2 to 3 tablespoons extra-virgin olive oil until transparent. Cut Portuguese chourico into desired pieces, and add 1 pound to the onion mixture. Add 3 tablespoons crushed red pepper in vinegar.
- Do the same exact thing in the other large saucepot.
- To one pot, add 4 cups water, 1 can of tomatoes, ketchup, Portuguese allspice, if using, and chopped parsley. Let simmer for about 10 minutes.
- Add potatoes, skins on, cut in desired pieces. When potatoes are almost cooked, add fresh green beans or pea pods. Do not overcook the beans or peas unless you like overdone vegetables.
- To the other pot, add the remaining tomatoes, and wine or vermouth. Add lobster tails, clams, mussels, and fish. Steam until the shellfish opens and serve together with the stew.
PORTUGUESE CHOURICO STEW
Authentic stew made with Portuguese chourico (smoked pork sausage) and green beans.
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 21.3 g, Cholesterol 52.3 mg, Fat 21.8 g, Fiber 5.1 g, Protein 14.1 g, SaturatedFat 7.8 g, Sodium 1421.7 mg, Sugar 6.4 g
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 BEEF AND ONIONS
Make and share this Portuguese Beef and Onions recipe from Food.com.
Provided by SueVM
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides.
- Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point.
- Reduce the heat to low, cover and cook for 20 minutes.
- Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid.
- Before serving sprinkle with the fresh cilantro.
CACOILA (PORTUGUESE STEWED PORK)
You take an inexpensive piece of pork season it with a combination of spices and red wine, then slow cook to produce a tender and flavorful meal. In the south of Portugal the meat is cooked directly in the marinade (like this recipe) while some cooks in the north like to marinate the pork up to 2 days then cook it on a rack. Sometimes they slide a tray of cooked rice underneath the roast to catch the juices (the rice will have a strong flavor, not to everyone's taste). Please do not be tempted to use a more expensive cut, such as tenderloin, because it will not have the marbling necessary to keep the meat moist during the long cooking time. Serve with plain boiled potatoes and Portuguese hard rolls to soak up the pan juices.
Provided by threeovens
Categories Pork
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
- In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
- Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
- You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water).
- Once you can easily break the meat apart with a fork, it is done.
Nutrition Facts : Calories 562.4, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 286.4, Carbohydrate 7.2, Fiber 1.4, Sugar 4.4, Protein 43.2
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