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Caçoila ( Stew in a Caçoila Dish)


5 pounds bottom round beef, cut into 2 to 3-inches 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 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


1. Place all the ingredients in a deep heavy pot, large enough to accomodate all..

2.Pour in enough cold water to come up 3/4 the side of the indgredients.

3.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 sauteed greens and boiled potatoes.

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

Servindo informações

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