Crock Pot Cacoila Recipes

CAçOILA | PORTUGUESE STEWED BEEF

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.

CROCK POT CACOILA

Steps:

• 1. Add everything but the small can of tomatoes to crock pot. Cook on high for 8-10 hours or until meat is shredded. The last 2 hours add the can of tomatoes undrained. You will have to stir with a fork to break up the meat once in a while. I usually do it every hour or so after the meat is cooked. Serve on your favorite roll. ENJOY!!

CACOILA (PORTUGUESE STEWED BEEF)

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.

CACOILA

Steps:

• place first 6 ingrediants in a crock pot. cook on high heat for 6 to 8 hours or until beef is fork tender and shredds easily.
• turn heat to low and add crushed red pepper and crushed tomatoes let cook overnite or until most of the liquid has cooked away.all ingrediants can be adjusted according to taste