Cozido à Portuguesa
Experience the soul-warming embrace of Cozido à Portuguesa, a traditional Portuguese stew brimming with an array of tender meats and garden vegetables. This hearty dish, perfect for chilly days, features succulent beef, pork, and various sausages simmered to perfection in a rich, flavorful broth. Each spoonful offers a comforting taste of Portuguese culinary heritage.
An original recipe by Forkin
- Total time
- 3 hr
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 1,175 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gbeef shank, bone-in
- 300 gpork belly, skin-on
- 200 gchorizo, whole
- 200 gblood sausage, whole
- 4 pcschicken thigh, bone-in, skin-on
- 0.5 pcswhite cabbage, quartered
- 4 pcscarrot, peeled, whole
- 4 pcspotato, peeled, whole
- 2 pcsturnip, peeled, halved
- 400 gchickpea, canned, drained
- 4 lwater
- 1 tbspsea salt
- 0.5 tspblack peppercorn
Equipment
Large stockpot (8-10 quart) · Large pot (for vegetables) · Chef's knife · Cutting board · Large serving platter · Ladle · Slotted spoon or tongs · Foil (optional)
The method
Step by step
- 1
Place the beef shank and pork belly into a large stockpot and cover completely with 4 liters of cold water.
Cook’s note: Starting with cold water allows the impurities to rise to the surface slowly, making skimming easier and resulting in a clearer broth.
- 2
Bring the water to a rolling boil over high heat, then immediately reduce the heat to a gentle simmer.
About 10 min
- 3
Skim off any foam or impurities that rise to the surface of the broth using a ladle or fine-mesh skimmer.
About 5 min
Cook’s note: Regular skimming is crucial for a clean, flavorful broth and prevents a cloudy appearance.
- 4
Add the sea salt and black peppercorns to the simmering broth.
- 5
Continue to simmer the beef and pork belly for 60 minutes, or until the beef begins to become tender.
About 1 hr
Cook’s note: The beef should be fork-tender but not falling apart at this stage, as it will continue to cook with other ingredients.
- 6
Add the chorizo and blood sausage to the pot with the beef and pork.
Cook’s note: Adding the sausages later prevents them from overcooking and becoming dry.
- 7
Continue to simmer all the meats for an additional 20 minutes.
About 20 min
- 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.
About 5 min
Cook’s note: Keep the platter covered loosely with foil to retain warmth while you prepare the other components.
- 9
Add the chicken thighs to the simmering broth and cook for 20 minutes, or until they are thoroughly cooked through and tender.
About 20 min
Cook’s note: Ensure the internal temperature of the chicken reaches 74°C (165°F) for food safety.
- 10
While the chicken cooks, bring a separate large pot of salted water to a boil.
About 5 min
Cook’s note: Salting the water for vegetables enhances their flavor significantly.
- 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.
About 20 min
Cook’s note: Cooking vegetables separately prevents them from absorbing too much fat from the meat broth and allows for better texture control.
- 12
Using the same pot of boiling water, add the quartered white cabbage and cook until tender, about 10-15 minutes.
About 15 min
Cook’s note: Do not overcook the cabbage; it should still have a slight bite.
- 13
Remove the cooked chicken thighs from the main broth and add them to the platter with the other cooked meats.
About 5 min
Cook’s note: Keep all the cooked meats warm to ensure a pleasant serving temperature.
- 14
Add the drained chickpeas to the main broth and heat through for 5 minutes.
About 5 min
Cook’s note: Chickpeas add a lovely texture and absorb the rich flavors of the broth.
- 15
Slice all the cooked meats and sausages into manageable, serving-sized pieces.
About 5 min
Cook’s note: Slice against the grain for beef and pork belly to ensure maximum tenderness.
- 16
Arrange the sliced meats, sausages, and cooked vegetables attractively on a large serving platter.
Cook’s note: A visually appealing presentation enhances the dining experience.
- 17
Serve the hot, flavorful broth in separate bowls alongside the platter of meats and vegetables.
Cook’s note: The broth is a highlight of this dish and can be enjoyed as a first course or poured over the meats and vegetables.
Per serving
Nutrition
- Calories
- 1,174.6kcal
- Protein
- 73.3g
- Carbs
- 45.3g
- Fat
- 79.1g
- Fibre
- 10.5g
- Sugar
- 10.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This robust Cozido à Portuguesa is a complete meal in itself. For an authentic experience, serve with crusty bread to soak up the delicious broth. A light, crisp Portuguese Vinho Verde or a medium-bodied red wine would pair beautifully. Consider adding a touch of piri-piri sauce for those who enjoy a little heat, or a drizzle of good quality olive oil over the vegetables before serving.
Store leftover Cozido à Portuguesa components separately in airtight containers. Keep meats and vegetables in one container and the broth in another.
Reheat the broth gently on the stovetop over medium heat until simmering. Reheat meats and vegetables in a microwave or in a covered dish in the oven at 160°C (325°F) until warmed through, adding a splash of broth to prevent drying.
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