
I hesitate to share this Portuguese stewed beef recipe because there are countless versions of caçoila [traditionally ka-soy-la although some folks say ka-sir-la]. They vary in the type of meat (most versions call for pork butt rather than an inexpensive cut of beef that needs to be slowly braised) and means of serving it, whether in a bowl or on a sandwich. So I’m fearful someone will take umbrage. But I couldn’t not share it.
The dish is named for a caçoila, a large clay pot in which this dish is often made. Traditionally the pot is soaked overnight. The next morning the ingredients are added, then the pot is covered and placed in a very slow oven [250°F (120°C)] until the meat is tender. This is a stovetop version that my recipe testers quite literally devoured. This particular beef recipe comes from a friend on the island of São Miguel, a far neighbor of Pico in the Azorean archipelago.–David Leite
*How To Make Your Own Crushed Red Peppers
And now, a word from the author on creating your own crushed red peppers. “Crushed red peppers are exactly that: red peppers that have been ground. Once processed, some Portuguese families, like mine, brine them, others prefer to add olive oil and salt to preserve them. If you can’t find bottled crushed red peppers, you can make your own: Remove the stems, but not the seeds, from 2 or 3 large medium-hot red peppers. Place them in the bowl of a food processor fitted with a metal blade. Add 2 tablespoons of olive oil and 1 tablespoon of salt. Whir until blended.” There you have it.
Caçoila | Portuguese Stewed Beef
Ingredients
- One (4 1/2-pound) chuck roast, cut into 2- to 3-inch (5- to 8-cm) chunks
- 2 tablespoons crushed red peppers, (see LC Note above), or more to taste, or 1/2 teaspoon crushed red pepper flakes
- 1 large (9 oz) onion, cut into slices
- 1 bunch parsley, coarsely chopped
- 6 to 8 cloves garlic, smashed and peeled
- 2 bay leaf
- 1/2 teaspoon allspice berries
- 4 whole cloves
- Kosher salt, to taste (optional)
- 3 tablespoons (1 1/2 oz) unsalted butter or lard
- 2 cups hearty red table wine
- 2 tablespoons store-bought or homemade tomato paste
- 1/2 teaspoon ground cinnamon
For serving
- Boiled white potatoes, (optional)
- Roasted red peppers, (optional)
- Cooked greens, (optional)
Instructions
- 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.
Notes
PORTUGUESE STEWED PORK
You can use the same amount of pork butt cooked in the same manner.An LC Original
View More Original RecipesNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This Cacoila was divine! The meat was utterly silken and succulent. If I had cooked it beyond the 3 1/2 hours, it would have shredded apart (and turned in to a different but still delicious dish), but as it was, the cubes of beef kept their shape nicely. I love pressing down on a piece of meat and it just gives in and yields to the pressure of the fork; you can tell it’s the perfect texture, reminiscent of a well-braised short rib. The onions, parsley, garlic and spices melted together in the wine braise to create a rich, redolent, and deeply flavorful sauce.
This recipe was easy to put together and the results were tremendous! What a treat this meat is. It is super tender and amazingly flavorful. The combination of spices works very well together and it gives the dish a depth of flavor that I have never encountered in a stew. There’s a warmth to this dish that makes it feel like an old friend. I wish I had discovered it sooner.
I made this caçoila recipe in the Crockpot and with pork in place of beef. It was a big hit! All that was left after the feeding frenzy were 2 bay leaves at the bottom of the pot.
I cannot believe this caçoila was the very first recipe from the Azores that I’ve made. But after trying this, I will venture into other ones. Do you enjoy your food spicy and filled with taste? Then this dish is perfect for you.
This was a tasty beef stew. I used red pepper flakes and wished I had used something with a little more heat. I also wasn’t sure that putting the flakes on the meat the night before did too much for the flavor and would be more important if you were using crushed red pepper. I enjoyed the profile of allspice, cloves, and cinnamon in the broth. I cooked it with the lid on. I would definitely add some salt. I served with diced roasted sweet potatoes.
I picked the recipe because I was intrigued by the addition of peppers. After reading the note regarding the peppers, I used Calabrese Peperoncino by Cento, which seemed to fit the description exactly.
I make this once a month in the Crock-Pot. Thank you, David, for another easy to execute Portuguese favorite. I never learned to cook as a young person, but your recipes bring the food and flavors of my childhood back into my kitchen!!!
Sarah, you bet!
The true recipe takes liver, the heart, and lung. No tomato.
José, yes indeed, some recipes do. This version is from a friend who is a native and lifelong resident of San Miguel, and this is the way her family has made it for years.
Pico is in the central group of the Azores islands, while Sao Miguel is to the south east, neighbouring Santa Maria. Pico’s neighbours are Faial and Sao Jorge. Lovely recipe. Tastes like home. Thank you for posting it.
Al, thanks for the more specific geography of the Azores. I was speaking generally, but I think this helps folks. My family is from São Miguel, which I’ve visited many times. I’ve yet to go to Pico. It’s on my list.
Do visit the central group on your next trip to beautiful Sao Miguel. Each island has its own little cultural variations which are fascinating to observe in person. All the best to you.
Al, I certainly hope to. There is such a charm and rugged beauty to the islands I’ve seen (São Miguel, Terceira, and São Jorge). I’m sure the rest are just as beautiful. Thanks.
Al, I was just perusing these comments again. Since I last wrote, I had the distinct pleasure to teach aboard a National Geographic expedition through the Azores and visited the central islands. They are a national treasure. So beautiful.
That’s amazing David. I would love to see pictures from The National Geographic Expedition through the Azores. Did you take any video? Pictures? The one above is beautiful, but I want more! Would love to hear about this lovely adventure.
Do you feel Another memoir should be coming on!
Thanks, Lorna. Alas, no other memoir coming. I have nothing else to say! The trip was wonderful. The Lindblad crew was fantastic. After I taught my classes, I just relaxed. It was a much-needed vacation.