Portuguese
Cozido à portuguesa
Boiled meats and vegetables, simplified
Beef, pork, chicken and sausages simmered together, then the vegetables cooked in the same broth. A Sunday dish for a big table; this home version keeps to meats you can buy anywhere.
- Serves 8
- Prep 30 min
- Cook 2 h 45 min
- Total 3 h 15 min
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Ingredients
11 items · serves 8- 700 g beef shin or brisket, in one piece
- 600 g pork belly, in one piece
- 4 bone-in chicken thighs (about 600 g)
- 200 g chouriço or chorizo
- 200 g morcela, or boudin noir / black pudding
- 1 kg potatoes (about 8 medium), peeled
- 4 carrots, peeled
- 2 turnips, peeled and halved
- 1 savoy cabbage, quartered
- 1 bay leaf
- 2 tsp salt
Contains: chicken. Check product labels: brands differ.
Steps
5 steps- 1Put the beef in your largest pan with 4 litres of water, the bay leaf and the salt. Bring to the boil, skim and simmer gently for 1 hour.
- 2Add the pork belly and simmer for 45 minutes, then add the chicken thighs and the chouriço and simmer for 30 minutes more.
- 3Lift out all the meat and keep it warm, covered, with a ladle of the broth.
- 4Cook the potatoes, carrots and turnips in the broth for 20 minutes. Add the cabbage quarters and the morcela for the last 10 to 12 minutes.
- 5Slice the meats and sausages and arrange them on a large platter with the vegetables. Serve with a jug of the broth; what is left makes a good soup the next day.