Caçoila de pico (recipe)

From Food & Medicine Encyclopedia


Caçoila de pico (recipe)
NameCaçoila de pico
IngredientsRump roast Onion Parsley Garlic cloves Bay leaf Butter Red wine Tomato paste
Preptime (in hours)3
Totaltime (in hours)3
Keto friendlinessKeto friendly
Calories596.4
Fat34
Protein53.5
Carbohydrate5.2
Fiber0.7
Net carbohydrates4.5
Sugar2.1
Saturated fat14.1
Cholesterol (mg)163.3
Sodium191.4
Servings8
ReviewaggregateNA


Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD's weight loss doctor NYC
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Caçoila de pico (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. 1. The day before cooking, coat the meat with the crushed red pepper and place in a covered bowl in the refrigerator overnight.
  2. 2. Scatter the onion slices, parsley, garlic, and bay leaf in the bottom of a Dutch oven. Place the meat on top and dot with the butter or lard. Mix together the wine and tomato paste and pour over the meat. Bring to a boil, reduce the heat to a simmer, and cook covered until the meat is very tender, about 3 to 3 1/2 hours, turning the pieces occasionally to keep moist.
  3. 3. Serve with boiled white potatoes and roasted red peppers.
  4. NOTE: Crushed red peppers are exactly that: red peppers that have been ground. Once processed, some Portuguese families, like mine, brine them, others prefer to add olive oil and salt to preserve them. If you can't find bottled crushed red peppers, you can make your own: Remove the stems, but not the seeds, from 2 or 3 large medium-hot red peppers. Place them in the bowl of a food processor fitted with a metal blade. Add 2 tablespoons of olive oil and 1 tablespoon of salt. Whir until blended
  5. )

    Food tags
    Meat, Very Low Carbs, High Protein,



Keto-meter rating

Time:
Prep Time in Hours and Mins:3H

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