Cozido à Portuguesa

🧂 Ingredients

• 500 g Beef brisket or chuck roast
• 400 g Pork ribs
• 500 g Whole chicken or chicken pieces (thighs, drumsticks)
• 500 g Various Portuguese sausages (e.g., chouriço, morcela, farinheira)
• 1 piece Smoked pork ear or snout (optional, for authentic flavor)
• 200 g Beef or pork belly (optional, for richness)
• 1/2 medium head Cabbage
• 4 medium Carrots
• 4 medium Potatoes
• 2 medium Turnips or rutabaga
• 100 g Chickpeas (grão-de-bico)
• 2 leaves Bay leaves
• to taste Salt
• 1 teaspoon Black peppercorns

👨‍🍳 Instructions

1. 1

   Prepare the meats: In a very large pot or Dutch oven, cover the beef brisket with cold water. Add a pinch of salt and the bay leaves. Bring to a rolling boil over high heat, then reduce heat to a simmer. Skim off any foam or impurities that rise to the surface. Cover and simmer gently for about 1.5 hours, or until the beef is beginning to tenderize.

   ⏱️ 1 hour 30 minutes
2. 2

   Add the pork ribs and chicken to the pot with the beef. If using smoked pork ear/snout or pork belly, add them now as well. Ensure all meats are submerged. Continue to simmer, covered, for another 1 hour. The goal is to cook the meats until they are tender but not falling apart.

   ⏱️ 1 hour
3. 3

   Add the sausages and the soaked (or canned) chickpeas to the pot. Continue to simmer for another 30 minutes, or until the sausages are cooked through and the chickpeas are tender. Taste the broth and adjust seasoning with salt and black peppercorns if needed.

   ⏱️ 30 minutes
4. 4

   Prepare the vegetables: About 30 minutes before the meats are finished cooking, add the cabbage quarters, carrots, potatoes, and turnips to the pot. Ensure they are mostly submerged in the broth. Continue to simmer until the vegetables are tender but still hold their shape, approximately 30 minutes.

   ⏱️ 30 minutes
5. 5

   Assemble and serve: Carefully remove all the meats and vegetables from the pot using a slotted spoon or spider strainer. Arrange them artfully on a large, deep serving platter. Discard the bay leaves. Serve immediately, with the flavorful broth offered separately in a tureen for guests to ladle over their portions or to be used for cooking rice.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For an authentic flavor, don't skip the optional smoked pork ear or snout; they add a depth of flavor to the broth.
• ✓The rich broth from the cozido is traditionally used to cook rice (arroz de cozer), which is served as a separate side dish.
• ✓Cozido is a dish that benefits from a variety of meats. Feel free to add other cuts like pork shoulder or different types of Portuguese sausages.
• ✓Ensure your pot is large enough to comfortably hold all the ingredients and enough water to cover them.
• ✓Skimming the broth in the initial stages is crucial for a cleaner-tasting final dish.

🔄 Variations

• Add other vegetables such as green beans, fava beans, or pumpkin.
• Include offal like tripe or liver for a more traditional and robust flavor profile.
• A vegetarian version can be made using a rich vegetable broth and a variety of hearty vegetables like squash, sweet potatoes, and legumes.

🥗 Nutrition

Per serving