Cozido a Portuguesa is a rich stew that usually includes shin of beef, pork, Portuguese smoked sausages served with cabbage, carrots, turnips, rice, potatoes, and collard greens.
- stewing beef (whole piece not cut up stew meat)
- pork ribs
- pork hock,
- pork snout
- pork tail
- pork ear
- pork neck bones
- morcela sausage (a Portuguese blood sausage)
- chourico sausage (the Portuguese equivalent to chorizo)
- salpicao sausage (a Portugese sausage)
- farinheira sausage (a Portuguese mealy sausage)
- lean unsmoked bacon slab, in one piece
- white cabbage
- carrots, scraped
- collard greens
- rice (optional)
Place all the meat except for the sausages in boiling water enough to cover all and allow it to cook at a low boil. Add salt to taste. As each item of meat cooks, remove it from the broth into a separate dish.
Please note that different meats will cook differently. Check your meat periodically for your desired tenderness.
When all the meat has cooked thoroughly place the white cabbage, potatoes, carrots and turnips in the broth and cook. Remove vegetables as they are cooked and set aside with the meat.
Once again please note that vegetables may cook at varying rates so check periodically. Add collard greens and boil until tender and cooked. Finally add the sausages and boil until cooked being careful to watch the farinheira as it can explode.
When the sausages are near being fully cooked gently place the meat back into the broth pot, along with vegetables so that all the ingredients can come up to temperature. Place the vegetables last into the pot.
To plate the dish place the cabbage into a platter. Slice the beef, pork, chicken and sausages into manageable 2-3 inch pieces and place on top leaving the bone in pieces a little bigger so as to not distort the natural shape of the meat.
Garnish the dish with the remaining vegetables around the platter and top with slices of sausage.
Some like to reserve some of the broth and cook some rice in it. To do so take some broth out before adding all the ingredients back into the pot to reheat. Remember that liquid to rice ratios are: 1 quantity or rice to 2 of liquid.