Cacoila - Portugese Shredded Meat

Cacoila - Portugese Shredded Meat Recipe

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Sooz Federico


Some use pork, but my family always made this with beef. Serve warm in round Portugese Rolls for the full experience.


★★★★★ 1 vote

1 Hr
5 Hr


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5 lb
english cut beef, london broil steaks, cut in 1/4 cubes
1 large
can crushed tomatoes
1 large
can water (use crushed tomatoe can)
2 Tbsp
1 tsp
crushed red pepper (add more if you like it hot)
1 tsp
portugese allspice
1 medium
clove garlic, crushed
1 medium
vadalia onion, chopped
1 Tbsp
1 c
portugese madera, red wine

How to Make Cacoila - Portugese Shredded Meat


  • 1In a Large Pan, pour crushed tom., and water, then add beef cubes.
  • 2Turn stove top on Medium until pan starts to steam or pop boil. Then add, remaining ingred. Keep pan covered, slightly or place pan cover half on to allow some steam to escape.
  • 3Slow boil for several hours. Meat is ready when you poke a beef cube with a fork and it starts to fall apart.
  • 4Use a potato masher to shred the beef cubes. Keep pan on low to cook out any remaining water.
  • 5If the meat needs more liquid, NEVER add water, always add wine or crushed tomatoes instead! Add allspice and crushed red peper to taste while it is slow cooking. Usually the last hour.
  • 6Serve in small soft rolls. That's it! Boas Festas!

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