PORTUGUESE COZIDO (one of Portugals national dishes)
Ingredients
- 4 pounds pork shoulder or pork butt
- 3 pounds beef chuck
- 1 pound pork belly
- 3 pounds pork feet
- 3 pork ears pork ears
- 2 pounds Portuguese sausage
- 3 pounds Carrots
- 2 pounds Cabbage
- 1 pound collard greens
- 1 pound turnips
- 1 pound parsnip
- 2 pounds red potatoes
- 2 yellow onions
- 1 head of garlic
- 2 can white beans
- 8 oz tomato paste
- 4 cups water
- 1/2 tbsp black pepper
- 1 tbsp cloves
- 2 tsp cinnamon
- 3 tbsp chopped rosemary
- 10 Bay leaves
- 1 tsp red hot peppers
Instructions
- Sprinkle 1/4-1/2 a tsp of salt per pound of meat. (So if you have 10 pounds of meat you would need about 5 tsp of granulated salt). Note: if you are using kosher salt you want to use about 3/4 of a tsp per pound of meat
- Cut up the beef, pork shoulder or pork butt in about 2-3 inch cubes. Cut the pork belly in about 1 inch cubes. Place in a large bowl or cookie sheet pan with the pork ears, pork feet, and pork tail; then sprinkle with salt. Ideally you want to salt the meat about 8 to 12 hours in advance or at least an hour before cooking.
- Add the salted meat to a large pot with the water, the spices, herbs and garlic (note: add half the spices now and the other half when you add the cabbage. Simmer over low heat for 2 - 3 hours. (two hours if you want to meet to be intact but tinder, and three hours if you want to meet to be "falling off the bone”,/shredded and falling apart tender).
- Cut the root vegetables in large pieces
- Cut the cabbage and collard greens and place in a separate bowl.
- After the meat has simmered for 2-3 hour add the root vegetables and tomato paste. Cook for about 30 minutes then add the sausage, canned bean, (2nd half of the spices) cabbage and collard greens. Cook for an additional 1 - 1.5 hours. Taste and decide if you think it needs more salt or spices. You know it's done when you could easily pierce a carrot or potato with a fork.
Notes
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