Cozido a Portuguesa
Serve with a good Ribatejo wine and crusty bread.
|1 kg||beef — brisket or topside|
|500 g||pork belly|
|200 g||bacon — streaky|
|1 x 1.5 kg||chicken|
|4||lemon — zest only|
|2||cabbage — strips|
|3||turnips — sliced|
|5||carrot — cleaned, thickly sliced|
|8||potatoes — peeled|
|2||sausages — garlic|
|500 g||white rice|
|sea salt and freshly ground black pepper — to taste|
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.