Caçoila (Portuguese Stewed Beef)

1
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.

Rating:

★★★★★ 1 vote

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)

How to Make Caçoila (Portuguese Stewed Beef)

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.

Printable Recipe Card

About Caçoila (Portuguese Stewed Beef)

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




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