Reviewed: Jan. 1, 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.

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8 users found this review helpful

Reviewer:

ldaley

Reviewed: May 23, 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!

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4 users found this review helpful

Reviewer:

Marybee

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Cooking Level: Expert

Home Town: West Bridgewater, Massachusetts, USA

Reviewed: Jan. 30, 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.

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14 users found this review helpful

Reviewer:

suzie

Reviewed: May 22, 2009

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, as we unexpectedly went out for dinner when I should have been cooking this dish. We found the meat to be very flavorful; we can't understand why anyone would have called it bland. I served it with tortillas, but would like to know what the Portuguese usually serve with it. I would caution anyone who makes this recipe to keep a close eye on the liquid levels. I gave the recipe only 4 stars because my stew beef, while edible after an hour or so of cooking, could have used another hour to get to the point of shredding. This recipe is a keeper. Thanks, John, for a recipe that we will keep making.

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5 users found this review helpful

Reviewer:

Susan Stone

Cooking Level: Expert

Home Town: Cranford, New Jersey, USA

Living In: El Paso, Texas, USA

Reviewed: Feb. 1, 2009

I so desperately wanted this to be delicious, but it was so bland.

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1 user found this review helpful

Reviewer:

MommaBird+3

Cooking Level: Intermediate

Home Town: Manchester, Maine, USA

Living In: Vassalboro, Maine, USA

Reviewed: 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.

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13 users found this review helpful

Reviewer:

L Kerwin

Reviewed: Nov. 9, 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.

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19 users found this review helpful

Reviewer:

HeatherA

Cooking Level: Expert

Home Town: Fairhaven, Massachusetts, USA

Living In: Marion, Massachusetts, USA

Reviewed: Aug. 10, 2007

This was good. Used 1C of orange juice and about a 1/2t of orange peel for marinade. Added black beans, corn, and brown rice to pot while cooking beef. Good flavor, hint of orange.

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3 users found this review helpful

Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Mar. 15, 2007

This just tasted like a spicier beef stew.

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1 user found this review helpful

Reviewer:

erincosta78

Reviewed: Sep. 18, 2006

This dish does have an interesting blend of flavors but we still found it a little bland. It was very easy to cook in the slow cooker, the meat was very tender and no extra water was needed, the marinade did act as a nice sauce served over rice. Will not make again though.

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1 user found this review helpful