Cozido a Portuguesa
Beef, pork, chicken, and multiple sausages boiled together with potatoes, carrots, and cabbage, then served all together on one large platter with rice, rather than in the strict sequential courses of Spain's related cocido. A real regional variant, Cozido das Furnas, is even slow-cooked underground using volcanic geothermal heat on the Azorean island of Sao Miguel.
Meat
Ingredients
- 500g beef (chuck or brisket)
- 500g pork (shoulder or belly)
- 1 whole chicken, or bone-in chicken pieces
- 2 chourico sausages
- 1 morcela (blood sausage)
- 1 farinheira sausage
- 6 potatoes, peeled and halved
- 4 carrots, cut into chunks
- 1 white cabbage, quartered
- 200g white rice
- Salt, to taste
Steps
- In a very large pot, place the beef and pork, cover with water, bring to a boil, skim the foam, then simmer covered for 1.5 hours.
- Add the chicken pieces and continue simmering 30 minutes.
- Add the chourico, morcela, and farinheira along with the carrots and potatoes, and simmer 25-30 minutes more until the vegetables are tender.
- Add the cabbage in the last 15 minutes of cooking.
- Remove all the meats, sausages, and vegetables, and keep warm on a large serving platter.
- Use some of the strained cooking broth to cook the rice separately until tender, about 18 minutes.
- Serve the meats, sausages, and vegetables together on the platter with the rice on the side.