MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
Steps:
- Soak the dried salted cod in cold water for 24 hours, changing the water several times.
- Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
- In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
- Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
- Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
SLOW-COOKED SPICY PORTUGUESE CACOILA
You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
ALCATRA ( PORTUGUESE POT ROAST WITH WINE, BACON & GARLIC)
This pot roast 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.
Provided by EdsGirlAngie
Categories Roast Beef
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
- Transfer to the plate with bacon, then add onions, garlic, bay leaves, peppercorns and cloves to the Dutch oven.
- Saute about 10 to 15 minutes or until lightly browned.
- Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
- 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.
- Carefully pour the wine and salt around the beef roast and bring to a simmer.
- Preheat oven to 375 degrees F.
- Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
- 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!).
PORTUGUESE CAçOILA (ALCATRA)
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.
Provided by Chief Teer
Categories Portuguese
Time 4h35m
Yield 3 Quarts, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- In the bacon drippings, brown the beef roast well on all sides over moderately high heat.
- Transfer to the plate with bacon, then add butter, onions, paprika, garlic, bay leaves, peppercorns, wine vinegar, and allspice to the Dutch oven.
- Saute about 10 to 15 minutes or until lightly browned.
- Blend in tomato paste, lower the heat, cover and steam for 20 minutes.
- 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.
- Carefully pour the wine and salt around the beef roast and bring to a simmer. Ensure the meat is cover with the wine.
- Preheat oven to 375 degrees F.
- Cove and bake in the 375 degree oven for 2 hours; remove and turn beef over in the liquid.
- 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!).
Nutrition Facts : Calories 1382.2, Fat 96.3, SaturatedFat 36.6, Cholesterol 313.7, Sodium 1750.2, Carbohydrate 19.8, Fiber 4.4, Sugar 3.1, Protein 87.2
CACOILA (PORTUGUESE STEWED PORK)
You take an inexpensive piece of pork season it with a combination of spices and red wine, then slow cook to produce a tender and flavorful meal. In the south of Portugal the meat is cooked directly in the marinade (like this recipe) while some cooks in the north like to marinate the pork up to 2 days then cook it on a rack. Sometimes they slide a tray of cooked rice underneath the roast to catch the juices (the rice will have a strong flavor, not to everyone's taste). Please do not be tempted to use a more expensive cut, such as tenderloin, because it will not have the marbling necessary to keep the meat moist during the long cooking time. Serve with plain boiled potatoes and Portuguese hard rolls to soak up the pan juices.
Provided by threeovens
Categories Pork
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Cut excess fat from the pork and then cut into 2-inch cubes; place meat into an oven-safe casserole that has a lid.
- In a medium bowl, combine the remaining ingredients; pour over pork in casserole.
- Gently massage wine and seasonings into the meat and cover casserole; place in oven for about 2 1/2 hours.
- You will want to periodically check that the meat to be sure it is tenderizing and that the flavors are blending in; also, be sure that all the liquid does not evaporate (you can add additional wine or water).
- Once you can easily break the meat apart with a fork, it is done.
Nutrition Facts : Calories 562.4, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 286.4, Carbohydrate 7.2, Fiber 1.4, Sugar 4.4, Protein 43.2
PORTUGUESE CACOILA
This is a wonderful sandwich filler made from pork that cooks until it is shredded. It is spicy and can be served on rolls or on rice. There are variations to this recipe, but this one comes from my Aunt Fanny in Fall River, Mass. Thanks Aunt Fanny!
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash pork, cube and place in large pot.
- Slice onions and place in pan.
- Add all other ingredients.
- Cook at low heat for 1-1/2 hours; if mixture becomes dry, add 1 cup water and stir; DO NOT ALLOW TO DRY OUT! Continue to add small amounts of water as needed; Stir often to prevent sticking.
- Pork should be tender and break apart easily.
Nutrition Facts : Calories 558.4, Fat 24.3, SaturatedFat 8, Cholesterol 190.4, Sodium 713.2, Carbohydrate 12.2, Fiber 1.8, Sugar 6.1, Protein 63.6
ALCATRA
This recipe is from Ming Tsai's visit to the Azores. It is usually served with a Portuguese sweet bread
Provided by momaphet
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425° F.
- In a clay baking pot or heavy Dutch oven, rub the insides well with the lard covering thoroughly. Add the 2 of the onion, garlic, carrots, figs and pimenta peppers to the pot.
- Season the beef shank and neck with a liberal amount of salt and pepper and add to the pot. Add the bay leaf, star anise and remaining onions. Mix all ingredients together in the pot.
- Fill the pot with wine to cover all ingredients cover with lid or foil.
- Place pot in the oven and cook for 4 hours. After 1 1/2 to 2 hours check the pot and add more wine if needed.
- Remove from oven and serve with sweet bread.
Nutrition Facts : Calories 1690.9, Fat 139.6, SaturatedFat 58.6, Cholesterol 211.6, Sodium 653.3, Carbohydrate 32.6, Fiber 4.6, Sugar 14.8, Protein 31.9
More about "portuguese caoila alcatra recipes"
ALCATRA - PORTUGUESE POT ROAST IN THE SLOW COOKER
From farmgirlgourmet.com
CAçOILA ~ PORTUGUESE STEWED BEEF - LEITE'S CULINARIA
From leitesculinaria.com
ALCATRA (PORTUGUESE POT ROAST) - EVERYDAY PORTUGUESE
From everydayportuguese.com
4.9/5 (641)Total Time 4 hrs 10 minsCategory BeefCalories 258 per serving
CAçOILA (PORTUGUESE PULLED PORK) - EVERYDAY PORTUGUESE
From everydayportuguese.com
4.8/5 (100)Total Time 4 hrs 10 minsCategory Pork And BeefCalories 190 per serving
PORTUGUESE FISH STEW (CALDEIRADA) - FEASTING AT HOME
From feastingathome.com
PORTUGUESE BEEF STEW (ALCATRA) - EVERYDAY GOURMET
From everydaygourmet.tv
HOW TO MAKE ALCATRA, THE ULTIMATE PORTUGUESE-STYLE BEEF STEW
From youtube.com
PORTUGUESE PAO DE LO RECIPE (CASTELLA CAKE OR KASUTERA)
From bakerrecipes.com
ALCATRA DA TERCEIRA / PORTUGUESE RUMP ROAST - YOUTUBE
From youtube.com
PORTUGUESE-STYLE BEEF STEW (ALCATRA) | COOK'S ILLUSTRATED RECIPE
From cooksillustrated.com
COMMUNITY RECIPE: PORTUGUESE BEEF STEW (ALCATRA)
From sortedfood.com
CAçOILA ( STEW IN A CAçOILA DISH) - PORTUGUESE COOKING
From portuguesecooking.com
TRADITIONAL PORTUGUESE RECIPES: FISH CATAPLANA
From visitportugal.com
SIMPLE & EASY PORTUGUESE SLOW COOKER POT ROAST (ALCATRA)
From easyportugueserecipes.com
RICH AZORES SLOW COOKED POT ROAST (ALCATRA) | PHOTOS & FOOD
From photosandfood.ca
PIMENTAL FAMILY CACOILA RECIPE – EVERYDAY PORTUGUESE
From everydayportuguese.com
CAçOULA (SPICY PULLED PORK) - EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
ALCATRA DE TERCEIRA (PORTUGUESE SLOW COOKER POT ROAST)
From easyportugueserecipes.com
PORTUGUESE PULLED PORK (CAçOILA) RECIPE | RECIPE IN 2022 | CACOILA ...
From pinterest.ca
ALCATRA (PORTUGUESE) - RECIPE - COOKS.COM
From cooks.com
RECIPES: ALCATRA - TASTE AZORES
From gastronomia.visitazores.com
PORTUGUESE CAçOILA SANDWICH RECIPE | RECIPE | PULLED PORK, PORK ...
From pinterest.ca
PORTUGUESE ROASTED RABBIT (COELHO A CACADORA) - EASY PORTUGUESE …
From easyportugueserecipes.com
50 ALCATRA IDEAS IN 2022 | PORTUGUESE RECIPES, COOKING ... - PINTEREST
From pinterest.ca
MY GRANDMOTHER'S ALCATRA DE CARNE | PORTUGUESE RECIPES, CLAY POT ...
From pinterest.ca
ALCATRA PORTUGUESE VEAL SHANK STEW - PERFORMANCE FOODSERVICE
From performancefoodservice.com
SIMPLE & EASY PORTUGUESE SLOW COOKER POT ROAST (ALCATRA)
From keeprecipes.com
CATAPLANA RECIPES WITH FISH OR MEAT I AUTHENTIC PORTUGUESE RECIPES ...
From luisa-paixao.eu
PORTUGUESE-STYLE BEEF STEW (ALCATRA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TIA LUCA'S ALCATRA - PORTUGUESE ROAST BEEF - RECIPE | COOKS.COM
From cooks.com
PORTUGUESE CACOILA PULLED PORK RECIPE - KITCHEN DREAMING
From kitchendreaming.com
CAçOILA ~ PORTUGUESE STEWED BEEF | RECIPE - PINTEREST
From pinterest.com
PORTUGUESE ALCATRA - YOUTUBE
From youtube.com
PORTUGUESE ALCATRA RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
ALCATRA - PORTUGUESE STYLE ROAST - RECIPE | COOKS.COM
From cooks.com
PORTUGUESE-STYLE BEEF STEW (ALCATRA) | COOK'S ILLUSTRATED
From cooksillustrated.com
CACOILA (PORTUGUESE) RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love