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My review
Portuguese Beef - Cacoila
John J. Pacheco
"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
14 h servings 437Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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
Read all reviews 2328 Ratings
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Most helpful positive review
12/16/2008
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 ...
Most helpful critical review
1/30/2010
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...
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1/30/2010
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...
12/16/2008
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 ...
11/9/2008
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 ...
1/1/2011
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 all...
8/21/2001
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......
5/23/2010
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 jus...
1/27/2003
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...
5/22/2009
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, a...