Portuguese Beef - Cacoila Recipe - Allrecipes.com
Portuguese Beef - Cacoila Recipe
  • READY IN 14 hr

Portuguese Beef - Cacoila

Recipe by  

"This is marinated beef, Portuguese style. As a variation to cooking, I place all ingredients in a slow cooker on high, stirring often, and cook for about 3 hours, until meat shreds itself."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    14 hrs


  1. Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight.
  2. Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2008

I grew uo in New Bedford and I always had cacoila made with pork. I tried this recipe and it was good, however I like mine much spicier and I still think I prefer it made with pork. (I marinade it for 2 to 3 days first) My grandfather was from the Azores and maybe that explains the difference of beef or pork.

Most Helpful Critical Review
Feb 01, 2010

im portuguese but my family uses pork for cacoila. and lots more garlic and we use crushed red pepper. i tried this recipe and it wasnt to bad but it is better with the pork.and we serve it with fries or rice.i live in fairhaven and cacoila is very popular here especially at the portuguese feasts they sell alot of cacoila sandwiches.and its pork meat.

Nov 09, 2008

This recipe is not bad, it is pretty much how you make cacoila. I'm portuguese and the only thing I do different is I add a ton more garlic than this. I buy the minced in the jar and just put a few big spoons. Also when I make my cacoila I add onion powder and salt. We just throw a bunch spices in our dishes. And I don't use allspice in my cacoila but as long as you have the wine, paprika, onion, garlic, salt and pepper it'll be good. Also you can just add a splash of orange juice instead of having to zest and juice oranges.

Jan 04, 2011

This is very close to how I have made my cacoila for years. I usually make this with 6 to 10 pounds of pork and never really measure anything. My only differences are that I use portuguese allspice, crushed red pepper flakes and cinnamon. Don't be afraid to make this and adjust ingredients for your own preferences. This is my most requested dish from family and friends.

Dec 05, 2003

I'm Portuguese and was so happy to see this recipe. It reminded me of home. It was delicous. I can't wait to serve it to my family and friends. The BEST......

Jul 29, 2003

I made this recipe to break in my slow cooker. Awesome.

May 24, 2010

I agree with other reviewers that more garlic and heat are needed for authenticity, but the basic recipe is good. I had thick steaks labeled "for braising" that I think were top round that I just cut into 3" pieces. It all falls apart if cooked right anyway, so size doesn't really matter ;) Also, I don't use allspice or bay leaves at all because I like the purely wine-paprika-hot pepper-garlic taste. I only use a splash of orange juice as well and throw the whole kit-and-kaboodle in the crock pot!

Jan 25, 2004

This dish had an interesting flavour (garlic/peppery/orange) and the meat turned out tender yet firm. I marinated the meat for 24 hours which it needs to make sure the flavours are maximized. Don't know why the recipe says to add water during cooking as the marinade reduced down to a nice gravy to serve over the meat and rice. My boyfriend thought it was wonderful so I will be making it again!


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 91 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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