🍲 Cozido à portuguesa
Cozido à portuguesa is a Portuguese boiled dinner of several meats — beef, pork and smoked chouriço sausage — cooked slowly with cabbage, potatoes and carrots. The meats and vegetables are served together on a large platter, and the rich broth is often eaten separately. It is a hearty winter dish for family gatherings.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g beef shank or brisket
- 500 g pork belly or shoulder
- 1 chouriço sausage (about 250 g)
- 1 small cabbage, quartered
- 6 potatoes, halved
- 4 carrots
- 2 bay leaves, salt, 3 l water
Method
- Put the beef and pork in a large pot with water, bay leaves and salt and simmer 1.5 hours, skimming.
- Add the chouriço and carrots and cook 20 minutes.
- Add the potatoes and cabbage and cook 25 minutes more until all is tender.
- Slice the meats and arrange with the vegetables on a platter.
- Serve the broth separately in bowls.
How to make it lighter
- Choose lean beef and skip the fattiest pork pieces.
- Fill most of the plate with cabbage, carrots and potatoes.
- Chill the broth and lift off the fat before reheating.
History
Cozido is one of Portugal's most traditional dishes and is cooked in many regional versions across the country and the Azores, where it is famously simmered in volcanic ground in Furnas. It belongs to the wider Iberian family of one-pot boiled meat dishes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →