Cozido à Portuguesa

The story

Cozido à Portuguesa is a traditional Portuguese main presented with exact metric quantities, practical preparation detail, controlled temperatures, visual doneness cues and a method suitable for confident home cooking.

Ingredients

• Main ingredients
• 700 g beef brisketwhole
• 600 g pork shoulderwhole
• 250 g portuguese chourico
• 200 g black pudding
• 800 g savoy cabbagewedges
• 800 g potatoeslarge chunks
• 400 g carrotslarge chunks
• 300 g turnipslarge chunks

Method

1. Step 1

   Put beef in a large stockpot, cover with cold water and bring slowly to a simmer. Skim thoroughly for 10 minutes.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

2. Step 2

   Add pork and simmer very gently at 88–92°C for 75 minutes. Add chouriço and cook 25 minutes more.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

3. Step 3

   Remove meats as they become tender and keep covered. Add carrots, turnips and potatoes to the broth for 20 minutes.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

4. Step 4

   Add cabbage wedges and black pudding for the final 12–15 minutes, keeping the simmer gentle so they do not break.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

5. Step 5

   Slice meats and sausages. Arrange with vegetables and moisten with hot broth. Serve the broth separately or use it for rice.

   Look for: The food should match the colour, texture and doneness cues described in the instruction. Tip: Prepare every cut to the stated size so the ingredients cook evenly. Avoid: Do not rush the heat or skip the stated resting, cooling or preparation stage.

Nutrition

per serving

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.