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Portuguese caçoila

Get ready to tantalize your taste buds with the mouthwatering flavors of Caçoila. Our blog post unveils the traditional recipe, tips, and tricks to recreate this Portuguese culinary gem at home.

by Maria
Portuguese caçoila

Welcome to our culinary adventure to the breathtaking island of Pico in the Azores! Today, we’re diving headfirst into the rich and tantalizing world of Portuguese Caçoila. Get ready to experience the authentic flavors and comforting aromas that have made this dish a true Azorean gem.

Imagine tender, melt-in-your-mouth beef infused with a medley of aromatic spices, slow-cooked to perfection. Caçoila, also known as Cozido à Portuguesa, is a traditional Portuguese dish that holds a special place in the hearts of the islanders. It’s a true testament to the Azorean heritage and the vibrant culinary traditions that have shaped the island’s culture.

Originating from the island of Pico, Caçoila showcases the island’s bountiful land and sea, featuring simple yet robust ingredients that come together harmoniously. While each family may have their own unique twist, the essence of Caçoila lies in its slow-cooked goodness and the love and care poured into every bite.

At the core of this dish is the star ingredient – succulent beef. Choose a tender cut, like chuck roast, which becomes incredibly tender and juicy when cooked low and slow. Marinating the beef overnight allows it to soak up the flavors of lard, butter, white wine, and a carefully selected blend of spices. The result is a meaty masterpiece that will leave you craving more.

Caçoila is not just about the beef; it’s a symphony of flavors created by the accompanying ingredients. Picture thinly sliced onions, aromatic garlic cloves, and a sprig of fresh parsley lending their distinct notes to the dish. And let’s not forget the whole peppercorns that add a gentle kick, balancing the flavors and adding depth to every spoonful.

To truly capture the spirit of Pico’s Caçoila, we recommend cooking it in a traditional clay pot. The slow, gentle heat of the clay pot allows the flavors to meld together, creating a deeply satisfying meal that warms both body and soul. As the savory aroma fills your kitchen, you’ll be transported to the charming cobblestone streets and rugged landscapes of the Azores.

Join us as we embark on this culinary journey, exploring the traditions, flavors, and techniques behind the remarkable Portuguese Caçoila. From the history of the dish to expert tips and tricks, we’ll guide you through the process of creating an authentic Caçoila experience right in your own kitchen. Get ready to savor the taste of Pico and discover the magic that lies within the heart of Portuguese cuisine. Let’s dive in and create a Caçoila masterpiece together!

Portuguese caçoila

Portuguese caçoila

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 364 calories 11 grams fat
Rating: 5.0/5
( 1 voted )


  • 1.5 kg of cooked beef
  • 4 cloves of garlic
  • Lard, as needed
  • 1 large onion
  • Butter, as needed
  • Whole peppercorns, to taste
  • 2 tablespoons of tomato paste
  • Coarse salt, as needed
  • 1 sprig of parsley
  • White wine, as needed


  1. The day before, generously season the cooked beef with lard, butter, white wine, and a sprinkle of salt and pepper to your liking. Allow the flavors to meld together by letting the beef marinate overnight.
  2. When you're ready to cook, grab a trusty clay pot. Layer the sliced onions, minced garlic, and fresh parsley at the bottom. Place the marinated beef on top, along with any remaining marinade.
  3. Sprinkle whole peppercorns throughout the pot, ensuring every bite is packed with flavor. Add the tomato paste for a rich, savory touch.
  4. Don't forget to season with a pinch of coarse salt, enhancing the taste of each ingredient.
  5. Cover the pot and let it simmer over low heat for one to one and a half hours. Allow the aroma to fill your kitchen as the flavors meld together to create a delicious, tender beef dish.


  • To elevate the flavor profile of this recipe, consider adding additional herbs and spices. Experiment with aromatic herbs like thyme or rosemary, and spices like paprika or cumin. These additions will infuse the beef with an extra layer of complexity and depth.
  • Aromatics such as carrots and celery can add a delightful fragrance and flavor to the dish. Consider adding a few chopped carrots and a stalk or two of celery to the pot along with the onions and garlic. These vegetables will not only enhance the taste but also contribute to the overall richness of the dish.
  • To ensure a tender and melt-in-your-mouth texture, consider using a slow cooker or pressure cooker instead of a clay pot. These cooking methods will allow the beef to cook low and slow, resulting in a more tender and succulent end result. Alternatively, you can also opt for a more tender cut of beef, such as beef tenderloin or chuck roast.
  • Instead of white wine, consider using red wine in the marinade. Red wine adds a robust and complex flavor to the dish, complementing the beef beautifully. Choose a dry red wine like Cabernet Sauvignon or Merlot, and add it to the marinade along with the other seasonings. The red wine will infuse the beef with a rich and luxurious taste.
  • After cooking, consider adding some finishing touches to the dish with creative toppings and garnishes. Sprinkle freshly chopped herbs like cilantro or basil over the beef to add a burst of freshness. Drizzle a tangy sauce like chimichurri or balsamic reduction over the plated beef for an extra pop of flavor. These small additions will not only enhance the presentation but also provide an exciting taste experience for your guests.

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