Caçoila (Portuguese Beef)

    (32)
    1 hour 30 min

    From the Azores, this recipe results in toothsome, succulent beef that falls apart to the touch.


    32 people made this

    Ingredients
    Serves: 6 

    • 1kg (2 1/4 lb) diced stewing steak
    • 3 oranges, juiced
    • 4 tablespoons white wine
    • 1 teaspoon olive oil
    • 1 teaspoon dried crushed chillies
    • 2 bay leaves
    • 2 cloves garlic, crushed
    • 1 teaspoon paprika
    • 1/4 teaspoon ground allspice
    • salt and freshly ground black pepper to taste

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and chillies. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix to coat. Cover, and refrigerate overnight.
    2. Heat a heavy frying pan over medium heat. Cook beef in marinade until beef shreds easily, about 1 hour. Add water as needed.
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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (27)

    by
    41

    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.  -  30 Jan 2010  (Review from Allrecipes US | Canada)

    by
    33

    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.  -  16 Dec 2008  (Review from Allrecipes US | Canada)

    by
    29

    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.  -  09 Nov 2008  (Review from Allrecipes US | Canada)

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