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Cozido à Portuguesa

Serves 4 to 6 Entree meat

Cozido à Portuguesa

Cozido à Portuguesa is a dish that reflects the diverse landscape of Portugal, with each region adding its own unique touch. This home-cooked version embraces simplicity and abundance, using rich olive oil and coarse sea salt to enhance the natural flavors of its ingredients. It's a meal without pretension, served as it is prepared in Portuguese homes where tradition is passed from one generation to the next.

The cozido is a nourishing feast of tender beef shin, pork belly, and an assortment of sausages, all simmered to perfection alongside hearty vegetables like potatoes, carrots, and turnip. The savory broth unites these elements, creating a robust and comforting experience. Each bite carries the essence of its components, from the earthy cabbage to the silky turnip tops, inviting a sense of warmth and fulfillment.

Ingredients

  • 500 gbeef shin — in one piece
  • 400 gpork belly
  • 1pig's ear — scrubbed
  • 1pig's trotter — split
  • 1chouriço de carne
  • 1morcela blood sausage
  • 1farinheira
  • 1/2chicken
  • 6potatoes — peeled
  • 4carrots — peeled
  • 1turnip — quartered
  • 1savoy cabbage — cut into wedges
  • 300 gturnip tops
  • 300 gcarolino rice — cooked in the skimmed broth
  • 3 Lwater
  • to tastecoarse sea salt

Method

  1. Start by seasoning the meats: 500 g beef shin, 400 g pork belly, 1 pig's ear, 1 pig's trotter, and 1/2 chicken. Use coarse sea salt generously and, if desired, marinate them overnight with garlic, wine, bay leaves, and massa de pimentão to allow the flavors to penetrate deeply.
  2. In a large heavy-bottomed pot, heat a generous amount of olive oil over medium-high heat. Brown the meats in batches, starting with the beef shin and pork belly, followed by the pig's ear and trotter, and finally the chicken. Ensure each piece is well-colored on all sides. Remove the meats and set aside as they brown.
  3. In the same pot, lower the heat to medium and add a finely chopped onion and minced garlic to the remaining fat. Cook until the onion is translucent and fragrant. Remove the pot from the heat and stir in paprika, allowing its aroma to bloom without burning.
  4. Return the pot to the heat and pour in a splash of wine, scraping up any browned bits from the bottom of the pot to deglaze. Add 3 L of water to the pot and return all the browned meats, including the chouriço de carne, morcela blood sausage, and farinheira. Bring the mixture to a gentle simmer.
  5. Peel and cut 6 potatoes, 4 carrots, and 1 turnip into large chunks. Add them to the pot, ensuring they are submerged in the liquid. Cover and simmer gently until the meats are tender and the vegetables are cooked through, with the potatoes soft enough to be pierced easily with a fork.
  6. Prepare the savoy cabbage by removing the tough core and cutting it into wedges. Add the cabbage and 300 g of turnip tops to the pot. Continue to simmer until the cabbage is tender but still holds its shape, and the turnip tops are vibrant green.
  7. In a separate pot, cook 300 g of carolino rice according to package instructions, using salted water. The rice should be fluffy and separate when done. Once cooked, keep it warm until ready to serve.
  8. Once the meats and vegetables are tender, taste the broth and adjust the seasoning with more coarse sea salt if necessary. Skim off any excess fat from the surface. Serve the Cozido à Portuguesa hot, with the meats, sausages, and vegetables arranged on a large platter, accompanied by the cooked rice.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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