Whenever I want to show what Portuguese cuisine means in only one dish (a task which is both difficult and stifling) I think of … “Cozido à Portuguesa” (literally translated: “Boilt a la Portuguese”).
Do not be fooled by it’s simple name though, this is considered by many to be the national dish (I cannot say 100% of Portuguese agree with this, but then again, try getting two Portuguese to decide what is the best sweet made in Portugal and you could be in for hours of discussion).
This dish is composed of a great variety of ingredients cooked in abundant amounts of water: different types of “greens” (kale, savoy cabbage, “tronchuda”, etc), rice, potatoes (yes, we love our carbs), beans, turnips, carrots, sausages (“chouriço”, “farinheira”, “moura”, etc), other types of meat (usually pork) and sometimes with added bits of chicken (yes, we like our meat!).
Getting hungry? Here’s how to make it happen!
Ingredients for 6 people:
- 500g of beef
- 1 pig’s foot
- 1 pig’s ear
- 300g of pork chops
- 1 chouriço
- 1 meat chouriço
- 1 blood sausage
- 2 puddings
- 1 rice pudding
- 1800g of savoy cabbage
- 800g of Portuguese cabbage
- 2 turnips
- 4 potatoes
- 4 carrots
- 300g of rice
- 1 meat flavoured bouillon
- 1 chicken flavoured bouillon
- 1 vegetable flavoured bouillon
- Cooking salt (as much as you like it)
- Cloves (as much as you like them)
- 1 can of white cooked beans
- 1. Put the 3 bouillons, salt, cloves and the chouriço on a big pot with water and let them boil.
- 2. Clean the meats (beef, pork chops, pigs foot, pigs ear and meat “chouriço”) and add them to the pot to boil.
- 3. Once all the meats are cooked, remove them from the pot and plate them.
- 4. Wash the vegetables and add them to the water that was used to cook the meat. Let them boil for 5 minutes.
- 5. Add the rice pudding, the turnips and the carrots after cutting them in quarters. Let them boil for 5 minutes.
- 6. In the meanwhile add the rice and some of the stock from the meats into another pot. Cook the rice as you normally would.
- 7. Add the potatoes cut in half to the pot with the vegetables.
- 8. Pierce the puddings and the “chouriço” with a toothpick and add them to the pot.
- 9. After 4 minutes remove the blood sausage.
- 10. Remove some of the stock to another pot and add the beans, letting them cook for 2 minutes.
- 11. When everything is cooked, cut the meats and plate everything.
in Sabor Intenso Not visual enough? Here is the movie version (in Portuguese):