Best 8 Portuguese Cacoula Recipes

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In the realm of Portuguese cuisine, Cacoula stands as a testament to the country's rich culinary heritage. This traditional dish, also known as Caçoila or Caçoula da Carne, is a delightful union of tender pork, smoky paprika, and aromatic spices. Its origins trace back to the northern region of Portugal, where it has been a staple dish for generations. Cacoula has gained popularity beyond its regional roots and is now savored throughout Portugal and beyond. This article embarks on a culinary journey, presenting a collection of delectable Cacoula recipes that showcase the diverse expressions of this timeless Portuguese dish. From the classic pork shoulder version to variations featuring beef, chicken, or even vegetarian ingredients, these recipes cater to every palate and preference. Prepare to tantalize your taste buds as we delve into the realm of flavors and aromas that define the beloved Portuguese Cacoula.

Let's cook with our recipes!

CAçOILA | PORTUGUESE STEWED BEEF



Caçoila | Portuguese Stewed Beef image

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

One (4 1/2-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
2 tablespoons crushed red peppers (see LC Note above), or more to taste, or 1/2 teaspoon crushed red pepper flakes
1 large (9 oz) onion, cut into slices
1 bunch parsley, coarsely chopped
6 to 8 bunch cloves garlic, smashed and peeled
2 bay leaf
1/2 teaspoon allspice berries
4 whole cloves
Kosher salt, to taste (optional)
3 tablespoons (1 1/2 oz) unsalted butter or lard
2 cups hearty red table wine
2 tablespoons store-bought or homemade tomato paste
1/2 teaspoon ground cinnamon
Boiled white potatoes (optional)
Roasted red peppers (optional)
Cooked greens (optional)

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 PORK)



Cacoila (Portuguese Stewed Pork) image

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

3 -5 lbs pork butt
2 garlic cloves, minced
2 oranges (juice only)
1/2 teaspoon kosher salt, more to taste
1 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/4 teaspoon ground thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 pinch ground cinnamon or 1 pinch ground allspice
1 cup dry red wine
1/4 teaspoon hot pepper sauce (optional)

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

PORTUGUESE CACOULA



Portuguese Cacoula image

All the way from Portugal the island Acores. My grandmother passed it down to my mom to me and my grandchildren--the unique taste of spices from our islands.

Provided by Grammy Maria

Categories     Lunch/Snacks

Time 2h15m

Yield 10-15 serving(s)

Number Of Ingredients 11

1 cup white wine
3/4 cup vegetable oil
2 (2 tablespoon) packages seasoning (sayon goya)
3 tablespoons garlic powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 tablespoon sea salt
2 tablespoons crushed red pepper flakes
1 tablespoon coarse black pepper
3 -5 lbs pork butt, cut into chunks

Steps:

  • In a large container with a tight lid add all your pork and ingredients. Refrigerate the meat for up to 24-48 hours.
  • In a large skillet (or large frying pan) brown the each piece on each side.
  • Add all the meat and marinating spices into a large pot.
  • Add 1 12 oz. beer (of your choice) then simmer on medium heat to 1 1/2 hours up to 2 hours or until meat is fork tender (serve it over rice or just as a pork sandwiches).

Nutrition Facts : Calories 478.6, Fat 37.8, SaturatedFat 9.5, Cholesterol 89.8, Sodium 783.5, Carbohydrate 3.4, Fiber 0.7, Sugar 1, Protein 26.1

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

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

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.

PORTUGUESE CACOILA



Portuguese Cacoila image

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

2 lbs pork, cut into small pieces
2 large onions, sliced
2 garlic cloves, minced
1 teaspoon dry crushed red pepper (dried type or wet "Pemento Muida")
1 teaspoon salt
1/2 cup orange juice
1/2 cup red table wine
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1 -2 cup water
1 tablespoon Crisco

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

MOM'S PORTUGUESES CACOULA



MOM'S Portugueses cacoula image

Great old recipe.Mom use marinateing with those great spices.And the aroma of everything cooking .ITS OUT OF THIS WORLD. IRRESTABLE AND TASTE like nothing you ever had.

Provided by maria maxey @crazychelf

Categories     Other Main Dishes

Number Of Ingredients 11

1 1/2 cup(s) white wine
3/4 cup(s) vegetable oil
2 package(s) of sayon goya
3 clove(s) fresh garlic finely chopped
1/2 teaspoon(s) all-spiced
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) cumin
1 tablespoon(s) sea salt
2 1/2 tablespoon(s) fresh crushed red peper
1 tablespoon(s) coresedblack peper
3-5 pound(s) of boston boneless pork butt (cut into chuks)

Steps:

  • IN A LARGE CONTAINER WITH A TIGHT LID. ADD your pork and ingredients,into the container. REFRIGERATOR THE MEAT,FOR UP TO 24 HOURS ,OR 48 HOURS.
  • IN LARGE cast iron skillet (or large frying pan), brown each piece on each side
  • ADD all the meat and marinating spices and juice into a large pot.
  • ADD 1can, 12 ounces (of your choice beer) Then simmer on medium heat for 1 1/2 hour. Up to 2 1/2 hours.OR until is fork tender. YOU CAN SERVE ON A PORTUGUESES ROLLS. OR COOK WHITE RICE AND SERVE SCOOP SOME OF THE JUICE AND POUR IT THE RICE AND MEAT. IT AND COOK SOME FRESH VEGTS. AND GLASS WHITE WINE,OR JUST A LARGE GLASS OF WATER .,LEMON TWIST. Thank you mom,and vavo Lidia.
  • MUITO GOSTOE . COMINDA POTUGUESES.

PORTUGUESE MARINATED BEEF (CACIOLA)



Portuguese Marinated Beef (Caciola) image

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

2 lbs stewing beef, cut into 1 inch cubes
1/2 teaspoon dried red pepper flakes
1 medium onion, sliced thin
3 garlic cloves, crushed
2 bay leaves
2 tablespoons olive oil
2 cups dry red wine
1 teaspoon paprika
1/4 teaspoon allspice
salt & freshly ground black pepper

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 fresh ingredients: The fresher your ingredients, the better your cacoula will taste. This is especially important for the fish, which should be as fresh as possible.
  • Don't overcook the fish: The fish should be cooked through, but not overcooked. Otherwise, it will become tough and dry.
  • Use a good quality olive oil: The olive oil is an important ingredient in cacoula, so make sure to use a good quality one. Extra virgin olive oil is the best choice.
  • Don't be afraid to experiment: There are many different ways to make cacoula, so don't be afraid to experiment with different ingredients and flavors. You can add different vegetables, herbs, and spices to create your own unique dish.

Conclusion:

Portuguese cacoula is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover fish, and it can also be made with fresh fish. Cacoula is a healthy and affordable meal that is perfect for a weeknight dinner. Give it a try today and see for yourself how delicious it is!

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