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