Brazilian recipe
Traditional Portuguese-Style Stew (Cozido à portuguesa)
A classic cozido à portuguesa with mixed meats and vegetables simmered in a rich broth. Perfect for a satisfying, comforting meal.
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Ingredients
300 g beef
6 pieces pork belly
1 pork ear
6 slices roasted pork loin
1 or 2 cabbages
1/2 chicken
Water for boiling
Salt
1 meat chorizo
1 farinheira
Potatoes
Rice
Carrots
1 blood chorizo
1 pork foot
Turnips
6 pieces pork belly
1 pork ear
6 slices roasted pork loin
1 or 2 cabbages
1/2 chicken
Water for boiling
Salt
1 meat chorizo
1 farinheira
Potatoes
Rice
Carrots
1 blood chorizo
1 pork foot
Turnips
Where to find ingredients
Look for the beef, pork cuts, chicken, and sausages at the butcher counter or meat section; choose the cabbage, potatoes, carrots, turnips, and rice from the produce and dry-goods aisles. If needed, ask the butcher for a substitute for farinheira or blood sausage.
Preparation method
- Bring a pot of water seasoned with salt to the boil.
- Add the meats and let them cook through.
- As the meats are done, remove them and keep them in a warm place.
- Once all the meats have been removed, add the vegetables to the pot with the cooking broth and let them cook.
- To make the rice: place the desired amount of rice in a saucepan.
- Add twice the volume of broth from the stew to the rice.
- Bring to the boil until the rice is cooked, making sure it stays dry and separate.
Observations
Cozido à Portuguesa is a hearty, traditional dish that’s perfect for bringing family and friends together. It’s made by simmering different meats and vegetables, creating a flavourful broth and a complete, comforting meal.
This recipe is ideal for anyone looking for an authentic, full-flavoured dish that shows the richness of Portuguese-influenced cooking. Follow the steps for a delicious cozedo that’s well presented.
This recipe is ideal for anyone looking for an authentic, full-flavoured dish that shows the richness of Portuguese-influenced cooking. Follow the steps for a delicious cozedo that’s well presented.
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