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

1. Place all the ingredients in a deep heavy pot that is large enough to accommodate all the ingredients.
2. Pour in enough cold water to come  3/4  of the way up the side of the ingredients.
3. 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!