Cozido à Portuguesa
David RodriguesShare
Cozido à Portuguesa is the ultimate expression of Portugal’s rustic, soul warming cuisine....a hearty, slow-simmered feast that brings together an incredible variety of meats, sausages, and vegetables in one pot. From tender beef and pork to smoky chouriço and blood sausage, every ingredient infuses the broth with deep, comforting flavor.
Prep Time: Overnight Cook Time: 2-3 Hours Serves: 6
Ingredients
- 1lb chunk of Acém (chuck)
- 1lb pork spare ribs, separated
- 1lb chicken thighs/drumsticks (optional)
- 2 pig ears, 2 pig tails
- 1 chouriço
- 1 farinheira
- 1 morçela
- 1 linguiça
- 1 whole cabbage
- 5 carrots
- 1.5 cups rice
- 2 bay leaves
- Salt and pepper to taste
- 5 cloves garlic, chopped
- 4 tbsp olive oil
Instructions
- Season the meats with heavy salt overnight, then rinse them with cold water before cooking.
- Bring a very large stock pot to a boil. Add bay leaves, onion, garlic, beef, chicken, pig parts and ribs. Let boil for at least one hour, preferably 90 minutes. You want the beef to be as tender as possible. Add chouriço, linguiça, chouriço mouro/morcela in the last 30 minutes. Remove all the meats/sausages from the water, cut into pieces and set aside in warm oven.
- In the original stock pot, add the carrots. Let boil for about 30 minutes. Next, add cabbage. Cook for 10 minutes. Then add farinheira, let farinheira and cabbage boil for an additional 10 minutes. Remove from heat, cut farinheira into pieces and add to meats. Place
the cabbage and carrots in a separate serving tray. Serve with meats.
Rice:
- Preheat oven to 350°F.
- In a separate pot, on medium-high heat, add 2 tbsp olive oil. When it becomes hot, add the rice (dry) and mix while it toasts. Add 4 cups of the water from the stock pot to the rice pot. Bring to a boil, and when it reaches a boil, drop to medium-low heat. Let the rice simmer until all the liquid dissolves, about 15-18 minutes. Only mix once all the water is gone.
- When the rice is finished, put it in an oven safe dish, and bake for about 10 minutes. This will dry out and toast the rice a bit more.