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    You are in: Home / Recipes / Portuguese Caçoila (Alcatra) Recipe
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    Portuguese Caçoila (Alcatra)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 35 mins

    35 mins

    4 hrs

    Chief Teer's Note:

    Often made with pork or beef this one-pot meal is a very traditional especially during a "matança" or winter slaughtering of pigs or cattle. This recipe is from the island of Terceira, in the Azores. It gets it name from the type of black clay pot called a "caçoila" 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 caçoila. On the mainland, this stew, using pork, would be called "Cachola". This dish needs no knives... it's tender and absolutely delicious. "Alcatra" comes from the term "alcatre", the Portuguese word for "rump", indicating that rump roast is preferred there for pot roasts, but I've prepared this with sirloin tip roast as well with fabulous results. Note: Jamaican Whole allspice can usaually be found in Walmarts Mexican section, recipe is not the same without it.

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    Ingredients:

    Serves: 6-8

    Yield:

    Quarts

    Units: US | Metric

    Directions:

    1. 1
      In a large heavy Dutch oven, saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp; transfer bacon to a paper towel-lined plate to drain.
    2. 2
      In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
    3. 3
      Transfer to the plate with bacon, then add butter, onions, paprika, garlic, bay leaves, peppercorns, wine vinegar, and allspice to the Dutch oven.
    4. 4
      Saute about 10 to 15 minutes or until lightly browned.
    5. 5
      Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
    6. 6
      Remove and set aside half of the tomato-onion mixture; place the beef roast back into the Dutch oven with the bacon, then spoon remaining tomato-onion mixture on top.
    7. 7
      Carefully pour the wine and salt around the beef roast and bring to a simmer. Ensure the meat is cover with the wine.
    8. 8
      Preheat oven to 375 degrees F.
    9. 9
      Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
    10. 10
      Lower oven temperature to 325 degrees F then bake uncovered about 1 hour longer or until meat is falling-apart tender (and it will be!).

    Ratings & Reviews:

    • on December 16, 2012

      55

      This was fantastic. My family just finished devouring it and I can't wait to give it 5 stars. Thank you very much for wonderful recipe,full of flavor. I made it as directed but omitted butter since it already had a lot of fat from bacon and oil and used pinot noir for my wine. I will be making it again very soon. I served it with basmati rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Portuguese Caçoila (Alcatra)

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1382.2
     
    Calories from Fat 866
    62%
    Total Fat 96.2 g
    148%
    Saturated Fat 36.6 g
    183%
    Cholesterol 313.7 mg
    104%
    Sodium 1750.2 mg
    72%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.1 g
    12%
    Protein 87.1 g
    174%

    The following items or measurements are not included:

    bottom round beef roast

    whole allspice

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