Caciola

Caciola Recipe - Traditional Portuguese Dish

Region / culture: Portugal | Preparation time: overnight | Cooking time: 1 hour | Servings: 4-6

Introduction

Caciola is a delicious and hearty beef stew that is perfect for a cozy night in. This recipe is packed with flavor and is sure to become a family favorite.

History

Caciola is a traditional Italian dish that has been passed down through generations. It is a simple and comforting meal that is perfect for cold winter nights.

Ingredients

2 lb of stew beef or rump roast, cut into 1-inch cubes
0.5 tsp of dried red pepper flakes
1 medium onion, sliced
2 or 3 cloves of garlic, crushed
2 bay leaves
2 tbsp of olive oil or canola oil
2 cups of red wine (cooking wine can be used as a substitute)
1 tsp of paprika
0.25 tsp of allspice
salt and pepper to taste

How to prepare

Wash the meat and mix all the ingredients together. Add the meat to the mixture and marinate it overnight.
Use a skillet or crock pot (which is much better for those of us who work all day).
Cook until the beef falls apart, which should take about an hour or so.
This dish is great on hamburger buns. If the meat pieces are large, you can serve it with potatoes and a vegetable.

Variations

Add vegetables like carrots and celery for extra flavor

Cooking Tips & Tricks

Marinate the meat overnight for maximum flavor

- Use a crock pot for easy cooking

- Serve with potatoes and vegetables for a complete meal

Serving Suggestions

Serve with crusty bread or over pasta

Cooking Techniques

Slow cooking is key to tender meat

Ingredient Substitutions

You can use red wine instead of white wine for a richer flavor

Make Ahead Tips

This dish can be made ahead of time and reheated before serving

Presentation Ideas

Serve in a rustic bowl with a sprinkle of fresh parsley on top

Pairing Recommendations

Pair with a glass of red wine for a complete meal

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

10g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, vitamin B12, and zinc

Alergens

This recipe contains garlic and onion

Summary

This dish is a good source of protein and iron, but is high in fat and calories

Summary

Caciola is a classic Italian beef stew that is perfect for a comforting meal. With a rich and flavorful broth, tender meat, and hearty vegetables, this dish is sure to become a family favorite.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through an old recipe box that had been passed down to me from my own grandmother. I had always loved cooking, and I cherished the opportunity to learn new recipes and techniques from the generations that came before me.

As I flipped through the yellowed index cards and tattered pieces of paper, my eyes landed on a small, handwritten note tucked away in the back of the box. The title read "Caciola", a dish I had never heard of before. Intrigued, I carefully read through the instructions, written in my grandmother's elegant cursive handwriting.

The recipe called for a mixture of pork, garlic, rosemary, and red wine vinegar, all simmered together until the flavors melded into a rich, savory stew. It sounded delicious, and I couldn't wait to give it a try. But as I read through the ingredients and instructions, I realized that there were no measurements listed. My grandmother had always been known for cooking by feel, relying on her intuition and experience to create delicious dishes.

Determined to recreate this mysterious recipe, I set out to gather the ingredients I needed. I visited the local butcher to pick up a fresh cut of pork, and stopped by the farmer's market to select the freshest garlic and rosemary I could find. Back in my kitchen, I carefully chopped and seasoned the ingredients, trusting in my own instincts to guide me through the cooking process.

As the Caciola simmered on the stove, filling the air with mouthwatering aromas, I couldn't help but feel a sense of pride and accomplishment. This recipe, passed down through the generations, had connected me to my grandmother in a way I had never experienced before. I could almost picture her standing beside me, offering guidance and encouragement as I followed in her culinary footsteps.

When the dish was finally ready, I ladled it into bowls and served it to my family with a side of crusty bread and a glass of red wine. The flavors were bold and robust, the pork tender and juicy, and the garlic and rosemary adding a fragrant depth to the dish. My family devoured it with gusto, praising me for my skill and creativity in the kitchen.

From that day on, Caciola became a regular staple in our family meals. It was a dish that brought us together, a reminder of the love and tradition that had been passed down through the generations. And every time I cooked it, I felt a connection to my grandmother, a sense of gratitude for all the recipes and techniques she had shared with me over the years.

As I look back on that fateful day when I discovered the recipe for Caciola, I am filled with a sense of nostalgia and gratitude. It is a dish that will always hold a special place in my heart, a reminder of the power of family, tradition, and the simple joy of cooking. And I hope that one day, my own grandchildren will find as much joy and inspiration in this recipe as I have.