PORTUGUESE RECIPE : CARROT SOUP
SOPA DE CENOURA

PORTUGUESE RECIPE
Cacoila : Portuguese Stew

Serves 8 in 4 to 5 hours
Posted by Ana Patuleia Ortins : 10 March 2006

MEAT / Pork or Beef / Main Dish / Stove / No marination
 

This recipe is from the island of Pico, in the Azores. It gets it name from the type of black clay pot called a "cacoila" used to cook it in. Depending who you ask, the answer may differ as to what type of meat is used. Some might tell you the stew is made with beef but if it is cooked in the pot, it is called cacoila. On the mainland, this stew, using pork, would be called "Cachola"

This is one of the many delicious recipes from Guest Chef of the Month March : Ana Patuleia Ortins, famous chef and author of Portuguese Homestyle Cooking.

All the recipes I have included in Portuguese Homestyle Cooking have been collected over the years from relatives and friends and are presented as they would be prepared in a Portuguese home.

To standardize these heirlooms, ingredients have been measured and recipes tested carefully.

With the increased availability of traditional ingredients, the dishes can be prepared authentically. Still variations and substitutions have been noted for when traditional ingredients cannot be found. I encourage you to first cook the recipes as presented, then change the quantities of ingredients to your taste : “com gusto”.

Ana Patuleia Ortins

Click and BUY Portuguese Homestyle Cooking

INGREDIENTS

• 5 pounds (2.25 kg) bottom round beef, cut into 2 to 3-inches (5 to 7.5 cm)pieces or you can use a 5 pound (2.25 kg), 2-inch (5 cm) thick chuck roast with bone-in.
• 1/2 stick butter
• 3 meaty shin bones, about 2 1/2 pounds (1.13 kg))each
• 1 pound (0.45kg)salt pork
• 1 large onion, coarsely chopped
• 3 to 4 large cloves
• garlic or taste
• 1 tablespoon paprika
• 1 tablespoon wine vinegar
• 1 2-inch (2.5 to 5 cm) cinnamon stick
• 6-8 balls Jamaican allspice
• 2 teaspoons coarse salt or to taste
• 2 small "maleguetas" chili peppers or pinches of dried crushed red pepper

PREPARATION

1. Place all the ingredients in a deep heavy pot, large enough to accomodate all..
2. Pour in enough cold water to come up 3/4 the side of the indgredients.
3. Cover tightly and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 3 to 4 hours, until the meat is fork tender and nearly falling off the bone.

Tips:

• Serve, with sauteed greens and boiled potatoes.
• Variation: If you wish,you can add a tablespoon of tomato paste. HMMM...HMMM...GOOD!

For more delicious Portuguese Recipes : Buy the book : Portuguese Homestyle Cooking