Cozido à Portuguesa (Portugal)

Cozido à Portuguesa (Portugal)

Ingredients
  • 3.3 lbs beef chuck (acém), bone-in. Do not cut this into small pieces.
  • 6 lbs pork picnic shoulder, bone-in (pá de vaca) with some skin and bone. Do not cut this into small pieces.
  • 1/4 cup coarse sea salt
  • 1 lbs thick cut bacon or pancetta (toucinho)
  • 2 cinnamon sticks
  • 1 large cooking onion, diced
  • 8 cloves garlic
  • 4 tbsp tomato paste
  • 15-20 leaves collard greens, washed and trimmed (about one grocery store bunch)
  • 3.3 lbs chicken mixed pieces (leg, thigh and breast)
  • 0.75 lbs chouriço (1 piece). Sweet or hot depending on your preferences.
  • 1/2 small cabbage, washed and cut in quarters
  • 3 medium carrots, peeled and cut in 3 pieces each
  • 3 medium sweet potatoes, peeled and cut in half
  • 8 small to medium white potatoes, peeled and whole
  • 0.7 lbs morcela or blood sausage (1 piece)
  • 0.8 lbs salpicão (1 piece)
  • 1.2 lbs farinheira (2 pieces)
Instructions
  1. Salting the meat. Please note that this will sound like a lot of salt, but a lot of the salt will be washed off before you start cooking.

  2. The night before preparing this meal, rub the salt evenly over the pork and beef. Place the meat in a large bowl, cover with plastic wrap and refrigerate.

  3. Wash the salt off the beef chuck with cold water and place it in a very large pot.

  4. Add water (we used about 7 litres), thick cut bacon, cinnamon, onion, garlic and tomato paste. This might seem like a lot of water at first, but you’ll be adding lots of ingredients to the pot.

  5. Bring the water to a boil on high. Reduce to medium, cover and simmer for 1 hour.

  6. Wash the salt off the pork picnic shoulder with cold water and place it in the pot.

  7. Add the collard green leaves to the pot.

  8. Bring the water to a boil on high. Reduce to medium, cover and simmer for 1 hour.

  9. Add the chicken, chouriço, cabbage pieces and carrots.

  10. Bring the water to a boil on high. Reduce to medium, cover and simmer for 1/2 hour.

  11. Taste the broth and add salt if necessary at this point. Add the remaining sausages and potatoes. Add a little water if necessary.

  12. Bring the water to a boil on high. Reduce to medium, cover and simmer for 1/2 hour or until the potatoes are cooked through. Poke with a fork to test.

  13. Carefully place the meat and vegetables on a large serving platter and serve hot. Enjoy!

Recipe Notes
  • This is a foundation of the meal. Feel free to add other meats, sausage or vegetables. The quantities are also flexible.
  • Caution with the salt! Since the beef and pork are salad over night, some of that salt flavour will transfer to the water. The sausages also contain quite a bit of salt. Adjust the salt almost at the end of the cooking process if necessary.
  • The pork may sound like a lot of meat, but the bones will account for a bit of the weight.
  • The sweet potatoes used in the Azores have a yellow flesh. I wasn’t able to find those in my area of the city, so I used orange skinned sweet potatoes instead, which are readily available in most stores near our house. If you can find the yellow skinned sweet potatoes, try those instead.
  • Feel free to cut all the ingredients in half for a smaller portion.
  • This recipe is only a base for the “cozido” recipe, feel free to try your own favourite sausages or cuts of meat.