📝 About This Recipe
A cornerstone of Portuguese gastronomy, Cozido à Portuguesa is a hearty, multi-layered boil that celebrates the rustic flavors of the countryside. This soul-warming dish brings together a medley of salted meats, smoked sausages, and seasonal vegetables, all simmered together in a single pot to create a rich, complex broth. It is more than just a meal; it is a communal tradition that showcases the 'nose-to-tail' philosophy and the comforting simplicity of authentic Portuguese home cooking.
🥗 Ingredients
The Meats
- 500 grams Beef Shank (cut into large chunks)
- 400 grams Pork Belly (fresh or lightly salted)
- 400 grams Pork Ribs (salted and soaked for 4 hours)
- 1 piece Pig's Ear or Trotter (thoroughly cleaned, optional but traditional)
- 4 pieces Chicken Thighs (bone-in, skin removed if preferred)
The Charcuterie (Enchidos)
- 1 whole Portuguese Chouriço (smoked pork sausage)
- 1 whole Morcela (blood sausage)
- 1 whole Farinheira (flour and pork fat sausage)
The Vegetables and Legumes
- 6 medium Potatoes (peeled and halved)
- 3 large Carrots (peeled and cut into large batons)
- 1 large head Portuguese Cabbage (Couve) (or Savoy cabbage, cut into quarters)
- 2 medium Turnips (peeled and halved)
- 400 grams Canned Chickpeas (drained and rinsed)
Aromatics and Sides
- 4 cloves Garlic (smashed)
- 2 pieces Bay Leaves
- 2 cups Long Grain Rice (to be cooked in the broth)
- to taste Salt and Peppercorns (careful with salt due to meats)
👨🍳 Instructions
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1
If using salted pork ribs or trotter, soak them in cold water for at least 4 hours (or overnight) to remove excess salt. Drain and rinse before starting.
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2
In a very large stockpot (at least 10 liters), place the beef shank, pork belly, pork ribs, and pig's ear. Cover generously with cold water and add the smashed garlic and bay leaves.
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3
Bring the water to a boil over high heat. Once boiling, reduce to a simmer and use a spoon to skim off any foam or impurities that rise to the surface.
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4
After 45 minutes of simmering the meats, add the chicken thighs and the Chouriço to the pot. Continue to simmer for another 30 minutes.
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5
Prick the Morcela and Farinheira sausages with a toothpick in several places. This prevents them from bursting as they cook. Add them to the pot and cook for 15-20 minutes. Be careful not to overcook the Farinheira as it can become too soft.
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6
As each meat and sausage becomes tender and fully cooked, remove them from the pot with a slotted spoon and place them in a large bowl. Cover with foil to keep warm.
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7
In the remaining rich meat broth, add the carrots and turnips. Boil for 10 minutes.
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8
Add the potatoes and the cabbage to the pot. Ensure they are submerged in the broth. Cook for about 15-20 minutes until the potatoes are fork-tender.
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9
Add the chickpeas to the pot during the last 5 minutes of vegetable cooking just to heat them through.
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10
While the vegetables finish, ladle out 4 cups of the boiling broth into a separate medium pot. Use this broth to cook the 2 cups of rice according to package instructions (Arroz de Cozido).
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11
Once everything is cooked, remove the vegetables and chickpeas and arrange them on one half of a massive serving platter.
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12
Slice the meats and the sausages into bite-sized pieces or thick coins. Arrange them beautifully on the other half of the platter.
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13
Serve the platter in the center of the table with the flavorful rice on the side. Pour a small bowl of the remaining broth for guests to drizzle over their plates if they wish.
💡 Chef's Tips
Always prick the skins of the sausages (especially the farinheira) to prevent them from exploding in the broth. Don't add extra salt until the very end; the salted meats and smoked sausages will release plenty of salt into the cooking liquid. If you have leftovers, the broth makes an incredible base for 'Sopa de Cozido' by adding pasta and fresh mint leaves. For the most authentic flavor, try to source sausages imported from Portugal or a specialized Portuguese butcher. Cook the vegetables in the same broth as the meat; this is the secret to the deep, savory flavor that defines this dish.
🍽️ Serving Suggestions
Serve with a robust Portuguese red wine from the Douro or Alentejo regions. Provide a small bowl of Piri-Piri oil on the side for those who enjoy a spicy kick. Drizzle the vegetables with a high-quality, extra virgin Portuguese olive oil just before eating. Serve alongside a simple salad of sliced oranges with a sprinkle of cinnamon to cleanse the palate after the heavy meats. Ensure the rice is served hot, as it absorbs the flavors of the meat broth perfectly.