Real Recipes From Real Home Cooks ®

cacoila - portugese shredded meat

(1 rating)
Recipe by
Sooz Federico
Coventry, RI

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

(1 rating)
yield 10 +
prep time 1 Hr
cook time 5 Hr

Ingredients For cacoila - portugese shredded meat

  • 5 lb
    english cut beef, london broil steaks, cut in 1/4 cubes
  • 1 lg
    can crushed tomatoes
  • 1 lg
    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 md
    clove garlic, crushed
  • 1 md
    vadalia onion, chopped
  • 1 Tbsp
  • 1 c
    portugese madera, red wine

How To Make cacoila - portugese shredded meat

  • 1
    In a Large Pan, pour crushed tom., and water, then add beef cubes.
  • 2
    Turn 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.
  • 3
    Slow boil for several hours. Meat is ready when you poke a beef cube with a fork and it starts to fall apart.
  • 4
    Use a potato masher to shred the beef cubes. Keep pan on low to cook out any remaining water.
  • 5
    If 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.
  • 6
    Serve in small soft rolls. That's it! Boas Festas!

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