Portuguese Beef - Cacoila Recipe

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Most Helpful Positive Review

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.

—HeatherA

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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.

—suzie

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23 Ratings

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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.

—L Kerwin

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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......

—marywitky

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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.

—ldaley

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Jul 29, 2003

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

—CARREIRO

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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!

—Hot Chilli

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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!

—Marybee

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Nutrition

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.

Nutritional Information

Portuguese Beef - Cacoila

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 437
Calories from Fat: 270

% Daily Value *
Total Fat 30g 46 %
Saturated Fat 11.9g 60 %
Cholesterol 101mg 34 %
Sodium 91mg 4 %
Potassium 624mg 17 %
Total Carbohydrates 10.8g 3 %
Dietary Fiber 2.2g 9 %
Protein 28.5g 57 %
** Sugars 8g
Vitamin A 8 %
Vitamin C 76 %
Calcium 6 %
Iron 31 %
Thiamin 21 %
Niacin 80 %
Vitamin B6 41 %
Magnesium 14 %
Folate 19 %

* 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.