Caçoila (Portuguese Stewed Beef)

Vickie Parks

By
@Northwestgal

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 stockpots are more often used, though some families still use the more traditional cacoila to make this dish. The sweet, hot peppers add a spicy and robust flavor to this dish.

Pork butt can be used instead of the beef rump roast.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

3 Hr 30 Min

Method:

Stove Top

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Portugese