Cozido à Portuguesa

Name: Cozido à Portuguesa
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1 1/2 lbs beef chuck roast, cut in chunks; 1 lb smoked pork shoulder, cut in chunks; 2 links smoked paprika sausage (chouriço); 4 oz slab bacon (toucinho), in chunks; 3 links morcela (blood sausage); 2 cans canned chickpeas, drained; 1 head green cabbage, cut in wedges; 4 medium carrots, peeled, halved; 2 lbs russet potatoes, peeled, halved; 2 medium turnips, peeled; 2 medium yellow onion, quartered; 4 cloves garlic, smashed; 2 bay leaves; 1 tsp black peppercorns; 2 tsp kosher salt; as needed water (enough to cover)

180 minMediumServes 6650 cal/serving

PortugueseDinnerStovetopStandardDairy-FreeEgg-FreeNut-FreeShellfish-Free

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Ingredients

1 1/2 lbs beef chuck roast, cut in chunks
1 lb smoked pork shoulder, cut in chunks
2 links smoked paprika sausage (chouriço)
4 oz slab bacon (toucinho), in chunks
3 links morcela (blood sausage)
2 cans canned chickpeas, drained
1 head green cabbage, cut in wedges
4 medium carrots, peeled, halved
2 lbs russet potatoes, peeled, halved
2 medium turnips, peeled
2 medium yellow onion, quartered
4 cloves garlic, smashed
2 bay leaves
1 tsp black peppercorns
2 tsp kosher salt
as needed water (enough to cover)

Instructions

1

Put 1 1/2 lbs cut in chunks beef chuck roast, 1 lb cut in chunks smoked pork shoulder, 4 oz in chunks slab bacon (toucinho), 3 links morcela (blood sausage), 4 cloves garlic, 2 medium yellow onion, 2 bay leaves, and 1 tsp black peppercorns in a large stockpot. Add enough water (enough to cover) to cover by 2 inches and bring to a boil.
2

Skim off the foam, reduce the heat, and simmer partly covered for 1 hour.
3

Add 2 tsp kosher salt, 2 lbs peeled, halved russet potatoes, 4 medium peeled, halved carrots, and 2 medium peeled turnips. Simmer 30 minutes more.
4

Add 1 head cut in wedges green cabbage, 2 cans drained canned chickpeas, and 2 links smoked paprika sausage (chouriço). Simmer 25 minutes, until the cabbage is tender.
5

Check that the beef reaches 190°F, the pork reaches 160°F, and 2 links smoked paprika sausage (chouriço) and 3 links morcela (blood sausage) each reach 160°F inside. Remove 2 bay leaves. Lift out the meats and sausage and slice them.
6

Serve the broth first as a soup. Then arrange the sliced meats, sausage, and vegetables on a platter.

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Questions

What is Cozido à Portuguesa?

The Portuguese boiled dinner of beef, smoked pork, toucinho, morcela, and smoked sausage simmered with cabbage, potatoes, carrots, turnips, and chickpeas. The broth is served first, then the meats and vegetables on one platter. This reference files it under Portuguese dinner: made on the stovetop, rated medium and about 180 minutes start to finish.

How much time should I plan for Cozido à Portuguesa?

As written, 180 minutes: 30 of prep and 150 of cooking. The longest single stretch is step 2 (1 hour): "Skim off the foam, reduce the heat, and simmer partly covered for 1 hour."

What should Cozido à Portuguesa look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the cabbage is tender. A reading of 190 F on a thermometer settles it.

Is there a substitute for smoked paprika in Cozido à Portuguesa?

The entry for Cozido à Portuguesa calls for 2 links smoked paprika sausage (chouriço). In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use turkey bacon instead of bacon in Cozido à Portuguesa?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Cozido à Portuguesa uses 4 oz slab bacon (toucinho), in chunks.

Serve it with

Broa side
Salada de Polvo salad
Peri-Peri Sauce sauce
Aletria dessert

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