Portuguese
Cozido à Portuguesa
A generous Portuguese boiled dinner of beef, pork, sausages, cabbage, potatoes, carrots, and turnip, all cooked in the same savoury broth. Serve it family-style with a little broth and, if you like, plain rice cooked in the cozido stock.
Ingredients
- Beef shin or brisket250g
- Pork ribs or pork belly, in chunks200g
- Chicken thigh or drumstick1 piece, about 180g
- Portuguese chouriço1 small, about 100g
- Morcela1 small, about 100g
- Presunto or smoked pork piece60g
- Savoy cabbage or Portuguese cabbage1/2 small head, cut into wedges
- Potatoes2 medium, peeled and halved
- Carrots2 medium, peeled and halved
- Turnip1 small, peeled and quartered
- Onion1 small, peeled
- Garlic cloves2, lightly crushed
- Bay leaf1
- Black peppercorns6
- Coarse saltto taste
- Short-grain rice1/2 cup, optional
- Cozido cooking broth1 cup, for optional rice
Method
- Place the beef, pork ribs or belly, presunto, onion, garlic, bay leaf, and peppercorns in a large pot and cover with cold water by about 5 cm.
- Bring slowly to a simmer, skim the foam, then season lightly with salt, remembering the smoked meats and sausages are salty.
- Cover partly and simmer gently for 1 hour, until the beef and pork begin to soften.
- Add the chicken and chouriço and continue simmering for 25 minutes.
- Prick the morcela once or twice with a skewer, add it to the pot, and simmer very gently for 10 to 15 minutes so it heats through without bursting.
- Remove the sausages and any meats that are tender to a warm plate, covering loosely to keep warm.
- Add the potatoes, carrots, turnip, and cabbage wedges to the broth and simmer until tender, about 20 to 25 minutes.
- If making rice, strain 1 cup of broth into a small pan, bring to a boil, add the rice, cover, and cook gently for about 15 minutes until tender.
- Taste the broth and adjust the salt only at the end.
- Slice the chouriço and morcela, cut the meats into serving pieces, and arrange them on a platter with the vegetables.
- Serve hot with a ladle of broth over the vegetables and the broth-cooked rice on the side, if prepared.
Common questions
What can I substitute for chouriço, morcela, or presunto if I can't find Portuguese cured meats?
Use Spanish chorizo for chouriço, blood sausage for morcela, and smoked ham hock, pancetta, or smoked bacon for presunto. Keep in mind these substitutes may be saltier or smokier, so season the broth very lightly at first.
How long does Cozido à Portuguesa usually take to cook from start to finish?
Plan on about 2 to 2.5 hours total. The beef and pork need the longest simmer, then chicken and chouriço, then morcela briefly, and finally the vegetables for about 20 to 25 minutes until tender.
What are the most common mistakes when making cozido?
The biggest mistakes are boiling too hard, which toughens the meat and can burst the sausages, and over-salting too early. Also avoid adding all ingredients at once; each item needs a different cooking time.
Can I make cozido ahead, and how should I store leftovers?
Yes. Cool it quickly, then refrigerate meat, vegetables, and broth in covered containers for up to 3 to 4 days. For longer storage, freeze the broth and meats separately for up to 2 months.
How should I serve Cozido à Portuguesa for the best result?
Serve the meats and vegetables arranged on a large platter with some hot broth spooned over them. It’s also traditional with rice cooked in the broth. Add mustard, olive oil, or extra broth at the table if desired.