Hello lovely people! Today I want to introduce you to one of my favorite dishes from Portugal – Cozido à Portuguesa. This is a proper hearty stew that’s perfect for warming you up on a cold day. It’s packed with delicious meats like beef, pork ribs, and ham, as well as loads of tasty veggies like carrots, potatoes, and turnips. And let me tell you, it’s an absolute flavor bomb!
Cozido à Portuguesa has been enjoyed in Portugal for centuries and it’s a real celebration of the country’s rich culinary heritage. It’s a dish that brings people together around the table to share good food and good times. And the best part is that it’s really easy to make at home.
One of the things I love about Cozido à Portuguesa is how versatile it is. You can mix and match the ingredients to suit your taste and dietary needs. For example, you could use different types of meat or sausage, or add or omit vegetables as you see fit. The key is to use good quality ingredients and let the flavors shine.
To make Cozido à Portuguesa, you start by boiling all the meats in a large pot of water. Then you add the vegetables and let everything cook together until tender. The result is a rich and flavorful stew that’s perfect for serving with some crusty bread to soak up all the delicious juices.
So if you’re looking for a comforting and satisfying meal that’s perfect for feeding a crowd, then Cozido à Portuguesa is the dish for you. Trust me, once you try it, you’ll be hooked! It’s a real taste of Portugal that will transport your taste buds to the sunny shores of this beautiful country.
Ingredients
- beef for boiling
- 1/2 chicken
- pork ribs
- pig’s trotter
- ham
- pork sausage
- blood sausage
- salpicão (smoked sausage)
- salted bacon
- bacon
- fresh pig’s ear
- smoked pig’s ear
- Portuguese cabbage (penca or savoy cabbage)
- carrots
- potatoes
- turnips
- salt
- olive oil
Instructions
- Start by boiling all the meats in a large pot of water. If any of the meats are salted, be sure to soak them for a few hours beforehand.
- Add a drizzle of olive oil to the cooking water and season to taste.
- As the meats cook, remove them from the pot in order of faster cooking time - first the sausages, then the pork meats, and finally the beef.
- Next, add the vegetables to the pot and cook until tender.
- Once everything is cooked, remove the pot from the heat and leave the vegetables inside.
- To serve, slice the meats and arrange them on a platter with their respective vegetables.
Notes
- Salpicão is a traditional smoked sausage from Portugal. It is made from pork loin and seasoned with salt, white or red wine, garlic, sweet or spicy paprika and bay leaf. The sausage is stuffed into a thick pork casing with a straight shape .
- Portuguese cabbage, also known as Couve Tronchuda or Tronchuda cabbage, is a leafy green vegetable in the brassica family. Unlike most cabbages, it doesn’t form heads and grows in leaves like kale. The leaves of this vegetable, as well as the mid rib and stalk, are fleshy and succulent. It is a popular vegetable in Portugal and is often used in traditional dishes such as Caldo Verde.
- Recipes are often flexible and can be adjusted to your personal taste and dietary needs. For example, you could use a different type of meat or sausage, or add or omit vegetables as you see fit. However, keep in mind that making changes to the recipe may alter the final taste and texture of the dish.
- You don’t have to use all the ingredients listed in the recipe for Portuguese Stew. Recipes are often flexible and can be adjusted to your personal taste and dietary needs. You can omit or substitute ingredients as you see fit. However, keep in mind that making changes to the recipe may alter the final taste and texture of the dish.
