Cozido à Portuguesa

Name: Cozido à Portuguesa
Cook time: 150 min
Total time: 150 min
Yield: 15 servings
Cuisine: Portuguese
Ingredients: 600g Chuck Beef, in large chunks; 500g Pork Spare Ribs; 400g Pork Belly, in large pieces; 1 Pig's Trotters; 1/2 Chicken, about 800 g, bone-in; 2 Chouriço (Portuguese Sausage)s; 1 Paio Sausages; 1 Morcelas, blood sausage; 1 Farinheiras; 1 large Green Cabbages, cut into wedges; 6 medium Potatoes; 4 Carrots; 2 Turnips; 2 Leeks; 2 Onions, 1 left whole, peeled and studded with 4 whole cloves; 1 halved; 4 cloves of Garlic; 2 leaves of Bay Leaf; 3 l Water, or enough to cover; 1 tsp Whole Black Peppercorns; 2 tbsp Coarse Salt, plus more to taste; 360g Long-Grain Rice; 720ml Cooking Broth, strained from the cozido; 2 tbsp Olive Oil

Cozido à Portuguesa is a hearty, comforting Portuguese boiled feast of mixed meats, smoky sausages and tender vegetables, all cooked slowly until richly flavored. The result is a generous, rustic platter—slices of braised meats and sausages served alongside melt-in-the-mouth vegetables and rice, with the fragrant cooking broth spooned over or served on the side. It’s the kind of family-style dish that fills the kitchen with cozy aromas and rewards patience with deep, layered flavor.

Cozido à Portuguesa is a hearty, comforting Portuguese boiled feast of mixed meats, smoky sausages and tender vegetables, all cook... Show more

Traditional Portuguese Recipe

Health Grade

C+ · Balanced

Time

2 hrs30 min

Price

2,57 €

Calories

763 kcal

one pot

high protein

low carb

low sugar

Method

Prep the vegetables

Rinse the green cabbage, potatoes, carrots, turnips, and leeks. Peel the potatoes, carrots, and turnips, cut the cabbage into large wedges, and cut the roots into big, sturdy pieces so they hold their shape in the pot. Split the leeks lengthwise, rinse out any grit, and cut them into long pieces. Peel the onions; keep one whole and stud it with 4 whole cloves, and halve the other. Peel the garlic and lightly crush the cloves so they perfume the broth without disappearing into it.

Simmer the meats

Put the chuck beef, pork spare ribs, pork belly, and pig's trotter into a large stockpot. Add the whole onion, the halved onion, the crushed garlic, the bay leaves, the whole black peppercorns, 2 tbsp of coarse salt, and 3 l of the water, or enough to just cover the meat. Bring it to a boil over high heat, then lower to a gentle simmer and skim off any foam. Partially cover the pot and simmer until the tougher cuts are beginning to soften and the broth tastes rich, 60 minutes.

Add chicken and sausages

Add the bone-in chicken, chouriço, and paio sausage to the pot. Keep the liquid at a bare simmer and cook until the chicken is done through and the sausages are hot and fragrant, 20 minutes.

Cook the vegetables

Tuck the potatoes, carrots, turnips, and leeks around the meats, spooning broth over the top so everything cooks evenly. Simmer until the vegetables are just tender when pierced with a knife, 15 minutes.

Finish the pot

Lay the green cabbage, morcela, and farinheira on top of the stew. Keep the heat low and let the cabbage turn silky and the sausages heat through without splitting, 10 minutes.

Cook the rice

Warm the olive oil in a saucepan over medium heat, stir in the long-grain rice until the grains look glossy, then pour in 720 ml of the cooking broth. Bring it to a boil, cover, reduce the heat, and simmer until the rice is tender and the liquid is absorbed, 18 minutes. Take it off the heat and let it stand 5 minutes before fluffing with a fork.

Serve the cozido

Lift the meats and vegetables out of the pot and discard the onion, garlic, bay leaves, peppercorns, and cloves. Slice the chouriço, paio sausage, morcela, and farinheira; carve the chuck beef, pork spare ribs, pork belly, pig's trotter, and chicken into serving pieces; and arrange everything with the vegetables on a large platter. Spoon the rice into a bowl or mound it beside the platter, and ladle the broth into small bowls. Taste the broth and add a little more coarse salt if needed before serving.