Caçoila
Caçoila is a stew I prepare around the winter “matanca”, a time when pigs are processed for consumption. This version is an easy one pot dish. I make this particular stew, from the island of Pico, in the Azores, which is made with beef. The name comes from the black clay pot called a “caçoila” which it is cooked in. I can tell you the stew is made with either with beef or pork, but if it is cooked in the black clay pot, I will still call it caçoila. On the mainland, this stew, using pork, would be called “Cachola”. For more details, on caçoila, see my book Authentic Portuguese Cooking.
5 pounds bottom round beef, cut into 2 to 3-inches pieces ( or a 5 pound, 2-inch thick chuck roast, bone-in)
1/2 stick butter
3 meaty shin bones, about 2 1/2 pounds each
1 pound salt pork
2 medium or 1 large onion, coarsely chopped
3 to 4 large cloves garlic or taste
1 1/2 tablespoons paprika
1 tablespoon wine vinegar
One 2-inch cinnamon stick
6-8 balls Jamaican allspice
2 teaspoons coarse salt or to taste
2 small “malaguetas” chili peppers or pinches of dried crushed red pepper
- Place all the ingredients in a deep heavy pot that is large enough to accommodate all the ingredients.
- Pour in enough cold water to come 3/4 of the way up the side of the ingredients.
- Cover tightly and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 3 1/2 hours, until the meat is fork tender and nearly falling off the bone.
Tip: Serve, with sauteed greens and boiled potatoes.
Variation: If you wish,you can add a tablespoon of tomato paste.
Hmmm, hmmm GOOD!
