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Caçoila (Portuguese Beef) recipe

Caçoila (Portuguese Beef) recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

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

35 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(34)

Reviews in English (29)

by Sue Quintin

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

by L Kerwin

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

by HeatherA

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

Portuguese Cacoila Pulled Pork Recipe

This Portuguese pulled pork recipe is a crowd pleaser. Tender and juicy with a punch of flavor from the spices and red wine, step away from ordinary pulled pork recipes with this caçoila recipe. This recipe is written for a 6-qt slow cooker.

Cacoila is a Portuguese recipe for slow-simmered beef or pork dish. Pronounced traditionally as Kah-Soy-La, my family pronounces this dish as Kah-Sir-La. This is one of my favorite Portuguese dishes from childhood.

In Portuguese cuisine, every family has their own variation on Cacoila. Every recipe, however, uses an inexpensive cut of meat. The meat is simmered for several hours until it&rsquos tender.

In fact, a more expensive cut of meat like pork tenderloin will not work well with this method. It lacks the fat needed to keep the meat juicy during the long cooking process.

Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.

In Good Flavor

I haven't had much Portuguese food but I love pork and this pulled pork sandwich looks amazing! Thanks for the visit!!

I have not had tons of Portuguese food, but I have had have been so good. I hope you will get an opportunity to try some out. Thank you for stopping by too!

It is very delicious I never made it and only way ive had it is at a protuguese festival every year. Now that I have the recipe I will attempt to make it and see if it taste the same. It is pulled pork but the spicy flavor is unbelieveable. I highly recommend u trying it if u like pulled pork

This looks fantastic! I love the red wine version of the Portuguese marinated pork so can't wait to try yours. Thanks for sharing :)

I hope you'll try it! I have made a red wine version once using a cacoila seasoning pack I bought, and it was very good. This white wine version, in conjunction with the spices, has flavors that I am more familiar with. But I love cacoila and will take it any way can get it! Thank you for visiting, Karrie!

I am so happy that you Shared this. I only have eaten this sandwich at the portuguese festival and i love it so much. I always wanted the recipe and ive never asked any of my protuguese friends. I am greatful that you shared this I can not wait to give it a try. Only question is you said u used a dry rub, what kind of dry rub .

I love pulled pork and will have to give this a try soon! Thanks for linking up with What's Cookin' Wednesday!

Great! I hope you like it, Karly!

This looks so good, I like all the flavours in it. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

Recipe adapted from Sean Telo, Extra Fancy, Brooklyn, NY

Yield: ½ cup

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes


5 tablespoons sweet paprika

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon ground allspice

1 bay leaf, crushed with a mortar and pestle

1 teaspoon dried lemon zest (½ lemon)

1 teaspoon orange zest (⅓ orange)


In a medium bowl, combine all of the spices and dried herbs. Zest the lemon and orange over the spice mix and stir to combine. Cover and store in the fridge for up to 1 week.

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Watch the video: Recipe Caçoila Portuguese Beef (May 2022).