[A Taste of Portuguese Heritage] Cozido à Portuguesa Recipe
Imagine a vibrant
mix of flavors and textures, a culinary hug in a bowl. Cozido à Portuguesa
celebrates Portugal's rustic cooking. This dish is more than just a stew; it's
a traditional, slow-cooked meal full of meats, sausages, and vegetables. Each
ingredient adds its unique flavor to a rich, comforting broth. While it’s
typically served as a communal feast, this smaller recipe lets you enjoy
Portugal's iconic boiled dinner. It's perfect for two, allowing for a
satisfying and wholesome meal.
Preparation Time:
30 minutes (includes chopping and initial meat prep)
Cooking Time:
2 - 2.5 hours
Total Time:
2.5 - 3 hours
Difficulty Level:
Medium
Serve: 2
· Meats:
o
Beef Brisket or Short Ribs: 150g (approx. 5.3
oz), cut into 2-3 large chunks.
o
Pork Belly or Pork Ribs: 150g (approx. 5.3 oz),
cut into 2-3 large chunks.
o
Chicken Drumstick or Thigh: 1 piece (approx.
100g)
o
Chouriço (Portuguese Smoked Sausage) or
Linguiça: 50g (approx. 2 inches), sliced thickly.
o
Morcela (Portuguese Blood Sausage, optional):
25g (approx. 1 inch), sliced thickly.
·
Vegetables:
o
White Cabbage: 1/4 small head (approx. 150g),
quartered.
o
Carrots: 1 medium (approx. 100g), peeled and cut
into large chunks.
o
Potatoes: 2 medium (approx. 200g), peeled and
halved or quartered.
o
Turnip: 1 small (approx. 80g), peeled and
halved.
o
Chickpeas (canned, drained and rinsed): 1/2 cup
(approx. 75g) - optional, but common.
· Broth
Flavoring:
o
Onion: 1/2 medium, peeled.
o
Garlic: 2 cloves, peeled.
o
Bay Leaf: 1.
o
Whole Black Peppercorns: 5-6.
o
Salt: To taste (be mindful of salty meats).
o
Water: Approximately 1.5 - 2 liters (6-8 cups)
or enough to cover ingredients.
Tools & Equipment
·
Large pot or Dutch oven (at least 3–4-liter
capacity).
·
Cutting board.
·
Sharp knife.
·
Slotted spoon.
·
Serving platters or large bowls.
INSTRUCTIONS
Step 1.
Prepare the Meats (Initial Boil)
·
Place the beef brisket/short ribs and pork
belly/ribs in a large pot. Cover with cold water.
·
Bring to a boil over high heat. Once boiling,
skim off any foam that rises.
·
Reduce the heat to medium-low, cover, and simmer for
1 hour. This helps to make tougher cuts.
Step 2.
Add Sausages and More Broth Flavor:
·
After 1 hour, add the chicken drumstick/thigh,
half onion, whole garlic cloves, bay leaf, and black peppercorns to the
pot.
·
Add enough hot water to ensure all ingredients
are submerged. Bring back to a simmer.
·
Continue to simmer for another 30 minutes.
Step 3.
Add Root Vegetables:
·
Add the carrots, potatoes, and turnip to the
pot. Ensure they are submerged in the broth.
·
Continue simmering for 20-25 minutes, or until
the vegetables are tender when pierced with a fork.
Step 4.
Add Remaining Ingredients:
·
Add the chouriço, morcela (if using), chickpeas
(if using), and cabbage quarters to the pot.
·
Simmer for a final 15-20 minutes, or until the
cabbage is tender and the sausages are heated through.
Step 5.
Adjust Seasoning:
·
Carefully taste the broth. Add salt as needed,
remembering that the sausages and some meats can be salty.
Step 6.
Serve:
·
Using a slotted spoon, carefully remove all the
cooked meats, sausages, and vegetables from the broth. Arrange them on a large
serving platter.
·
Serve the Cozido hot, with some of the flavorful
broth on the side for dipping or sipping. Many Portuguese enjoy it with a
drizzle of good olive oil.
v
Calories: 600-900+ kcal (can be very high due to
various meats and fats).
v
Protein: 40-60g+.
v
Carbohydrates: 30-40g (from potatoes, carrots,
turnip, chickpeas).
v
Fats: 40-70g+ (from various meats and
sausages).
Note: This is a rough estimate. Cozido à Portuguesa tends to
be high in calories and fat because of the variety of meats. For precise
macros, calculate based on the specific brands and amounts of ingredients
used.
Tips & Variations
·
Meat Selection: The beauty of Cozido is its
flexibility. Feel free to swap out meats based on what you have or prefer
(e.g., more pork, less beef, or add cured ham hock). More variety leads to
richer flavor.
·
Sausages: Chouriço is essential for an authentic
smoky flavor. Morcela adds a unique richness but can be left out if you don’t
have it or don’t like it.
·
Vegetable Timing: Add vegetables at different
times based on how long they take to cook. Hard root vegetables (carrots,
potatoes, turnips) go in earlier, while cabbage and softer veggies go in
later.
·
The Broth: Don't throw out the broth! It has a
lot of flavor and can be used as a soup base, especially with rice or pasta
added.
·
Serving: Traditionally, the ingredients are
served separately on a platter, allowing diners to choose their preferred
pieces. The broth is usually served on the side.
·
Spice: A little piri-piri sauce on the side can
add a nice kick for those who enjoy heat.
·
Leftovers: Cozido reheats well and often tastes
even better the next day as the flavors blend more.
FQAs
1Q- Can I use different cuts of meat?
A: Absolutely! Cozido is a great way to use up whatever meat
you have. You can use different parts of pork (ribs, ear, trotters), more beef,
or even duck or lamb. The key is having a good mix for rich flavor.
2Q- My broth isn't very flavorful. What went wrong?
A: This might happen if you didn't simmer the meats long
enough initially or if you didn't have enough variety of meats, especially
those with good fat and bone (like ribs). Use whole aromatics (onion, garlic,
bay leaf) because they infuse flavor slowly.
3Q- How do I know when the meat is cooked?
A: The meat should be very tender and easily pulled apart
with a fork. Tougher cuts like beef brisket will take longer than chicken.
4Q- Is Cozido à Portuguesa a healthy dish?
A: Traditionally, Cozido is hearty and calorie-dense due to
the different cuts of meat. While it gives you a good amount of protein and
vegetables, it's usually not considered light. For a lighter version, use
leaner cuts of meat and skim excess fat from the broth, but this changes the
authentic taste.
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