Best 2 Caçoila Portuguese Stewed Beef Recipes

Embark on a culinary journey to Portugal with the delectable dish, Caoila - a hearty and flavorful beef stew that embodies the essence of Portuguese cuisine. This savory dish, also known as Carne de Vaca Assada, features tender beef slow-cooked in a rich sauce, infused with aromatic spices, succulent vegetables, and a hint of tangy red wine. Indulge in the authentic flavors of Portugal with two variations of Caoila recipes: the traditional Caoila à Portuguesa and the modern Caoila à Moderna, each offering a unique twist on this classic dish. Discover the secrets of preparing the perfect Caoila, from selecting the finest cuts of beef to mastering the art of slow-cooking, ensuring fall-apart tender meat and a symphony of flavors in every bite.

Let's cook with our recipes!

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.

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.

Tips:

Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good choices for stewing because they have a lot of connective tissue that breaks down during cooking and makes the meat tender.
Brown the beef before stewing: This helps to develop flavor and color. You can brown the beef in a pot or Dutch oven over medium-high heat.
Use a good quality stock: The stock is the liquid that the beef stews in, so it's important to use a good quality stock. You can use beef stock, chicken stock, or vegetable stock.
Add vegetables to the stew: Vegetables add flavor and nutrients to the stew. You can add any vegetables you like, such as carrots, celery, onions, potatoes, and turnips.
Season the stew: Season the stew with salt, pepper, and other spices to taste. You can also add herbs, such as thyme, rosemary, and bay leaves.
Simmer the stew for at least 2 hours: This allows the meat to become tender and the flavors to meld together.
Serve the stew over rice, noodles, or mashed potatoes: The stew can be served over rice, noodles, or mashed potatoes. You can also serve it with a side of bread or salad.

Conclusion:

Caoila is a delicious and hearty Portuguese beef stew that is perfect for a cold winter day. The beef is braised in a flavorful sauce made with red wine, tomatoes, and vegetables. The stew is typically served over rice or noodles. If you're looking for a comforting and delicious meal, Caoila is a great option.