EMERIL CACOILA RECIPE RECIPES

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CACOILA (PORTUGUESE STEWED BEEF) RECIPE - FOOD.COM



Cacoila (Portuguese Stewed Beef) Recipe - Food.com 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.

Total Time 12 hours

Prep Time 8 hours

Cook Time 4 hours

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.

Nutrition Facts : Calories 677.8, FatContent 46.7, SaturatedFatContent 19.5, CholesterolContent 159.6, SodiumContent 451.4, CarbohydrateContent 9.2, FiberContent 1.4, SugarContent 4, ProteinContent 42.6

PORTUGUESE CACOILA RECIPE - FOOD.COM



Portuguese Cacoila Recipe - Food.com 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!

Total Time 16 minutes

Prep Time 15 minutes

Cook Time 1 minutes

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, FatContent 24.3, SaturatedFatContent 8, CholesterolContent 190.4, SodiumContent 713.2, CarbohydrateContent 12.2, FiberContent 1.8, SugarContent 6.1, ProteinContent 63.6

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PORTUGUESE CACOILA PULLED PORK RECIPE - KITCHEN DREAMING
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CACOILA (PORTUGUESE STEWED BEEF) RECIPE - FOOD.COM
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.
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  • Serve with pasta, rice or boiled white potatoes.
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PORTUGUESE CACOILA RECIPE - FOOD.COM
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!
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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
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See details


CACOILA (PORTUGUESE STEWED BEEF) RECIPE - FOOD.COM
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.
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Reviews 4.0
Total Time 12 hours
Calories 677.8 per serving
  • Serve with pasta, rice or boiled white potatoes.
See details


PORTUGUESE CACOILA RECIPE - FOOD.COM
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!
From food.com
Reviews 4.0
Total Time 16 minutes
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  • Pork should be tender and break apart easily.
See details


PORTUGUESE CACOILA PULLED PORK RECIPE - KITCHEN DREAMING
This Portuguese pulled pork recipe is a crowd pleaser. Tender and juicy with a punch of flavor from the spices and red wine, step away from ordinary pulled pork with this caçoila recipe.  This recipe is written for a 6-qt slow cooker. 
From kitchendreaming.com
Reviews 5
Total Time 610 minutes
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Calories 522 kcal per serving
  • Stir the shredded meat back into the sauce. Serve as is or as sandwiches.
See details


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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
From tasteofhome.com
Reviews 3.7
Total Time 06 hours 20 minutes
Category Lunch
Calories 489 calories per serving
  • 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.
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See details


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See details


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