Portuguese Beef - Cacoila

Portuguese Beef - Cacoila

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

14 h servings 437 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 22
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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 ...

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 ...

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 all...

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......

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

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 jus...

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. Do...

My husband & I both enjoyed this very much. I followed the recipe except for using commercial orange juice, and made only half the recipe. The meat ended up marinating for an extra 24 hours, a...

Other stories that may interest you