Cozido à Portuguesa

Ingredients

Meats

• 600 g beef shin or brisket, in one piece
• 500 g meaty pork ribs
• 300 g unsmoked streaky bacon or pork belly, in one piece
• 4 chicken thighs, bone in, skin on
• 1 chouriço (about 200 g)
• 1 morcela or 200 g black pudding in its skin
• 1 farinheira (about 150 g), if you can get it
• 2 garlic cloves, peeled
• 1 bay leaf
• Fine sea salt

Vegetables and rice

• 1 Savoy cabbage (about 800 g), cut into 6 wedges through the core
• 4 medium floury potatoes, peeled and halved
• 3 large carrots, peeled and halved lengthways
• 2 turnips, peeled and quartered
• 400 g tin of white beans, drained
• 250 g long-grain rice

Method

1. Start the meats Put the beef, ribs and bacon in the stockpot with the garlic and bay leaf. Cover with about 4 litres of cold water, add 2 tsp salt and bring slowly to the boil, skimming off the grey foam. Lower the heat and simmer gently, partly covered, for 1 hour.
2. Add the chicken and sausages Add the chicken thighs and the chouriço and simmer for 30 minutes. Prick the morcela and farinheira two or three times with a pin so they do not burst, add them and simmer very gently for a further 15 minutes. The chicken is done when the juices run clear and the thickest part reaches 75°C.
3. Lift out the meats The beef should be tender enough to pull apart with a fork; give it longer if not. Lift all the meats and sausages onto a tray, ladle over a little broth, cover with foil and keep warm in a low oven (100°C).
4. Cook the vegetables Skim excess fat from the broth and taste for salt. Add the carrots, turnips and potatoes and simmer for 10 minutes. Add the cabbage wedges and cook for 15 minutes more, until everything is tender to the point of a knife. Add the beans for the last 3 minutes to heat through.
5. Cook the rice While the vegetables cook, ladle 500 ml of the broth into a second saucepan, bring to the boil, add the rice, cover and simmer on the lowest heat for 12 to 15 minutes until the liquid is absorbed.
6. Carve and serve Slice the beef and bacon thickly, cut the ribs apart and slice the sausages. Pile the meats in the middle of a warmed platter with the vegetables and beans around them, and serve the rice separately with a jug of hot broth for moistening.

Food safety

Chicken must be cooked through, with no pink at the bone and clear juices (75°C in the thickest part). Cool leftover broth quickly and refrigerate it within 2 hours.