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Cozido a Portuguesa

Recipe from: 13 May 2010

Ingredients 13
Servings 12
Time 30 mins


  • 1
    beef brisket or topside, if you’re feeling particularly flush
  • 500
    pork belly
  • 200
    streaky bacon
  • 1 x 1.5
    chicken – an older tougher chicken is preferable here
  • 4
    medium lemons, grated zest only
  • 2
    galician cabbages (or kale), washed and drained, cut into thin strips
  • 3
    small turnips, cleaned and cut into thick slices
  • 5
    medium carrots, cleaned and cut into thick slices
  • 8
    large potatoes (the waxy kind is better here), peeled, washed and cut into thick cubes
  • 2
    chouriço sausages
  • 2
    garlic sausages
  • 500
    white rice
  • ?Sea salt and freshly ground black pepper to taste


3 hours
Put all the meat in a large pot, cover with plenty of salted water and boil for 2,5 hours – after the first 90 minutes, skim and then remove some of the broth and put it in another pot.

Put the lemon zest, the turnips, the potatoes and the cabbage in the broth and boil for 35 – 45 minutes after which you add the sausages and boil for another 15 minutes.

Now add the sausages to the first pot, making sure that there is enough liquid – if not, use some broth.

As soon as the meat is tender, remove from the pot, cut into pieces and the sausages into thick slices and serve on cooked white rice with the meat on top, ladling some of the broth over the meat and the vegetables on top of the meat.

Season with salt and pepper to taste and drizzle over olive oil.

Serve with a good Ribatejo wine and, obviously, bread.

Read more on: beef

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