Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Cacoila
 

Portuguese Homestyle Cooking - click to purchaseThis recipe comes from Ana Patuleia Ortins who is the author of the book, Portuguese Homestyle Cooking. The book gives an overview of the centuries old cultural influences on Portugal’s cuisine. It describes the ingredients common to Mediterranean countries and essential to Portuguese cuisine including olive oil, onions, bay leaves, garlic, fresh coriander, paprika, chili peppers and red sweet peppers.

The abundant use of legumes and leafy greens in its hearty soups and stews. The unusual combinations of meat and shellfish. The wine and garlic marinated casseroles. The simple seafood preparations. Luscious egg-sweet desserts. Fresh herb bread. It is all part of the rich and tasty tapestry that the author, a passionate Portuguese cook, dishes up in this wondeful bookCacoila.

To find out more about the book and to order online <click here>

"This one-pot meal is a very traditional especially during a 'mantaca' or winter slaughtering of pigs or cattle. This recipe is from the island of Pico, in the Azores".

Ingredients

5 pounds bottom round beef, cut into 2 to 3 inch pieces (or you can use a 5 pound, 2 inch thick chuck roast with bone-in)
1/2 stick butter
3 meaty shin bones, about 2 1/2 pounds each
1 pound salt pork
1 large onion, coarsely chopped
3 to 4 large cloves garlic or taste
1 tablespoon paprika
1 tablespoon wine vinegar
1 x 2 inch 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

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

Tip:
Serve, with sautéed greens and boiled potatoes.

Variation:
If you wish, you can add a tablespoon of tomato paste.

Serves 8

Ana Patuleia Ortins

© 2000 Ana Patuleia Ortins

 
EMAIL US