Cozido à Portuguesa

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the beef shank and pork belly into a large stockpot and cover completely with 4 liters of cold water.

   Kokkens note: Starting with cold water allows the impurities to rise to the surface slowly, making skimming easier and resulting in a clearer broth.

2. 2

   Bring the water to a rolling boil over high heat, then immediately reduce the heat to a gentle simmer.

   Ca. 10 min.

3. 3

   Skim off any foam or impurities that rise to the surface of the broth using a ladle or fine-mesh skimmer.

   Ca. 5 min.

   Kokkens note: Regular skimming is crucial for a clean, flavorful broth and prevents a cloudy appearance.

4. 4

   Add the sea salt and black peppercorns to the simmering broth.

5. 5

   Continue to simmer the beef and pork belly for 60 minutes, or until the beef begins to become tender.

   Ca. 1 t.

   Kokkens note: The beef should be fork-tender but not falling apart at this stage, as it will continue to cook with other ingredients.

6. 6

   Add the chorizo and blood sausage to the pot with the beef and pork.

   Kokkens note: Adding the sausages later prevents them from overcooking and becoming dry.

7. 7

   Continue to simmer all the meats for an additional 20 minutes.

   Ca. 20 min.

8. 8

   Carefully remove the beef, pork belly, chorizo, and blood sausage from the pot using tongs or a slotted spoon, and transfer them to a large platter.

   Ca. 5 min.

   Kokkens note: Keep the platter covered loosely with foil to retain warmth while you prepare the other components.

9. 9

   Add the chicken thighs to the simmering broth and cook for 20 minutes, or until they are thoroughly cooked through and tender.

   Ca. 20 min.

   Kokkens note: Ensure the internal temperature of the chicken reaches 74°C (165°F) for food safety.

10. 10

    While the chicken cooks, bring a separate large pot of salted water to a boil.

    Ca. 5 min.

    Kokkens note: Salting the water for vegetables enhances their flavor significantly.

11. 11

    Add the carrots, potatoes, and turnips to the boiling salted water and cook until they are tender when pierced with a fork, approximately 15-20 minutes.

    Ca. 20 min.

    Kokkens note: Cooking vegetables separately prevents them from absorbing too much fat from the meat broth and allows for better texture control.

12. 12

    Using the same pot of boiling water, add the quartered white cabbage and cook until tender, about 10-15 minutes.

    Ca. 15 min.

    Kokkens note: Do not overcook the cabbage; it should still have a slight bite.

13. 13

    Remove the cooked chicken thighs from the main broth and add them to the platter with the other cooked meats.

    Ca. 5 min.

    Kokkens note: Keep all the cooked meats warm to ensure a pleasant serving temperature.

14. 14

    Add the drained chickpeas to the main broth and heat through for 5 minutes.

    Ca. 5 min.

    Kokkens note: Chickpeas add a lovely texture and absorb the rich flavors of the broth.

15. 15

    Slice all the cooked meats and sausages into manageable, serving-sized pieces.

    Ca. 5 min.

    Kokkens note: Slice against the grain for beef and pork belly to ensure maximum tenderness.

16. 16

    Arrange the sliced meats, sausages, and cooked vegetables attractively on a large serving platter.

    Kokkens note: A visually appealing presentation enhances the dining experience.

17. 17

    Serve the hot, flavorful broth in separate bowls alongside the platter of meats and vegetables.

    Kokkens note: The broth is a highlight of this dish and can be enjoyed as a first course or poured over the meats and vegetables.