Cozido à Portuguesa

A monument of Portuguese cuisine. The meats are melt-in-your-mouth tender, vegetables are soaked in broth, and sausages release a smoky aroma that permeates the entire dish.

• Prep time: 40 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 1494
• Protein: 101 g
• Carbs: 55 g
• Fat: 95 g

Ingredients

• 533.3 g Beef heel ( in large chunks )
• 400 g Pork spare ribs ( cut into sections )
• 266.7 g Semi-salted pork belly ( whole )
• 0.7 piece Semi-salted pig's ear ( well cleaned )
• 1.3 piece Chicken leg ( cut in half )
• 0.7 piece Chorizo ( whole )
• 0.7 piece Morteau sausage ( whole )
• 0.7 piece Green cabbage ( cut into quarters )
• 2.7 piece Carrot ( peeled and halved )
• 1.3 piece Navet (translated from French) ( cut into quarters )
• 4 piece Potato ( peeled )
• 266.7 g White bean ( cooked )
• 1.3 piece Bay leaf
• 0.7 tsp Black peppercorns
• 0.7 piece Morcela (Portuguese blood sausage) ( whole )
• 0.7 piece Farinheira ( whole )

Instructions

1. Preparation and blanching

   Plunge the ear and the semi-salted pork belly into boiling water for 10 minutes to desalt. Drain. In a large pot, cover the beef shank and pork ribs with cold water. Bring to a boil and skim carefully to obtain a clear broth.

2. Simmering the meats

   Add the bay leaves, peppercorns, blanched ear, and pork belly. Simmer over low heat. After 1 hour, add the chicken thighs. The meat should begin to soften without falling off the bone.

3. Infusion of the sausages

   Add the chorizo, Morteau sausage, morcela, and farinheira whole. This is where the broth takes on its amber and dark color thanks to the morcela. Lightly prick the chorizo and Morteau, but handle the farinheira with care to prevent it from bursting.

4. Cooking the vegetables

   Add the carrots and turnips cut into large chunks. 15 minutes later, add the whole potatoes and the green cabbage cut into quarters. The vegetables should be tender but hold their shape; do not turn them into mash.

5. Finishing and plating

   Add the white beans to warm them up. Remove the meats and sausages, cut them into serving pieces. Arrange the meats on a large platter and the vegetables on another. The meat should fall apart with a fork, a sign of perfect cooking.

Chef's tips

• Use the meat cooking water to cook white rice on the side; it will be incredibly flavorful.
• Only salt the broth at the very end, as the smoked meats and salt pork will provide plenty of saltiness.

Storage

Keeps for 3 days in the fridge. The broth will set into a jelly; reheat gently over low heat.