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All About Portugal | September 2, 2014

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Portuguese Cozido - Cozido à Portuguesa recipe - All About Portugal

Portuguese Cozido – Cozido à Portuguesa recipe
Clara Campos

Portuguese cozido or Cozido à Portuguesa is one of the most appreciated dishes of the Portuguese gastronomy that no one resists.

In ancient times Portuguese Cozido or Cozido à Portuguesa was prepared with leftovers, so there are several versions of its recipe. The one I bring you here is in my family for generations and it differs from the majority of the other recipes because we boil beef and sausages apart from the pork meats as these are too greasy for our taste. If you prefer, you may boil all the meats together.

Cozido à Portuguesa
 
Prep time
Cook time
Total time
 
Cozido à Portuguesa recipe is one of the most famed and appreciated Portuguese meat recipes. There are several versions of this dish because it used to be prepared with leftovers. Besides it may also vary from region to region in order to use local products.
Recipe type: meat
Serves: 6
Ingredients
  • 500 g beef
  • 350 g pig ear
  • 500 g pork spare ribs
  • 500 g pig’s forefoot
  • 1 meat sausage
  • 1 flour sausage
  • 1 black pudding
  • 3 carrots
  • 6 medium sized potatoes
  • 3 turnips
  • 1 Portuguese cabbage
  • 500 g rice
  • Salt
Instructions
  1. Boil the beef, previously seasoned with salt, in a large saucepan with plenty of water. In another saucepan boil the pork meats, seasoned also with salt.
  2. Once the meats are cooked, keep them in a hot place and use half of the water used to boil the beef to cook the vegetables and the sausages, placing first the sausages, the potatoes, the turnips and the carrots and add the cabbage just before they are ready so that the cabbage does not overcook. Don’t forget to prick the sausages before placing them in the saucepan.
  3. Use the other half of the water to prepare the rice. As soon as the water boils, add the rice and let it cook for about 12 minutes, seasoning with salt. Meanwhile, cut the meats in pieces and slice the sausages.
  4. At last, enjoy this cozido à Portuguesa recipe with a good and full bodied red wine, preferably Portuguese.

 

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