caçoila (portuguese stewed beef)

Name: Caçoila (Portuguese Stewed Beef)
Prep time: 20 min
Cook time: 3 h 30 min
Yield: 8
Cuisine: Portugese
Ingredients: 4 1/2 pound(s) beef rump roast, cut into 2-inch chunks (you can use pork butt instead of rump roast); 1 to 2 teaspoon(s) crushed red pepper flakes); 1 large onion, cut into thin slices; 1/2 cup(s) fresh parsley, coarsely chopped; 3 clove(s) garlic, minced; 1 - bay leaf; 2 tablespoon(s) unsalted butter; 2 cup(s) red wine; 2 tablespoon(s) tomato paste; - boiled potatoes, for serving (optional); - roasted red peppers, for serving (optional)

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Vickie Parks

Renton, WA

Updated on Mar 6, 2016

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.

Rate

prep time 20 Min

cook time 3 Hr 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

4 1/2 pounds beef rump roast, cut into 2-inch chunks (you can use pork butt instead of rump roast)
1 to 2 teaspoons crushed red pepper flakes)
1 large onion, cut into thin slices
1/2 cup fresh parsley, coarsely chopped
3 cloves garlic, minced
1 - bay leaf
2 tablespoons unsalted butter
2 cups red wine
2 tablespoons tomato paste
- boiled potatoes, for serving (optional)
- roasted red peppers, for serving (optional)

How To Make caçoila (portuguese stewed beef)

Step 1

One day in advance, rub the crushed red pepper over the beef roast, place in a bowl, cover, and refrigerate overnight.

Step 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.
Step 3

Serve immediately while still hot, with boiled white potatoes and roasted red peppers served alongside, if desired.
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