Cozido à Portuguesa

Name: Cozido à Portuguesa
Prep time: 30 min
Cook time: 155 min
Total time: 185 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 500g beef shin; 4 chicken thighs; 200g beef short ribs; 4 medium potatoes, peeled; 4 carrots, peeled; 1 small cabbage, quartered; 200g turnips, peeled; 200g dried chickpeas, soaked overnight; 2 sweet potatoes; 200g green beans; 2 bay leaves; Salt; Black pepper

Cozido à Portuguesa (koh-ZEE-doo ah por-too-GEH-zah)

Portuguese Boiled Dinner

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 508 kcal

A monumental platter of slow-simmered meats, vegetables, and legumes arranged in a grand display. Beef, chicken, and an array of vegetables emerge from a communal pot in Portugal's most generous one-pot feast.

Nutrition & Info

Protein 38.0g

Carbs 35.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

very large pot large serving platter

Presentation Guide

Vessel: large oval platter

Garnishes: fresh parsley

Accompaniments: white rice, broth as soup course

Ingredients

500g beef shin
4 chicken thighs
200g beef short ribs
4 medium potatoes, peeled
4 carrots, peeled
1 small cabbage, quartered
200g turnips, peeled
200g dried chickpeas, soaked overnight
2 sweet potatoes
200g green beans
2 bay leaves
Salt
Black pepper

Instructions

1
Place soaked chickpeas in a large pot with cold water and bay leaves. Bring to a boil and simmer 30 minutes.
2
Add beef shin and short ribs. Simmer for 1 hour, skimming foam occasionally.
3
Add chicken thighs and continue simmering for 30 minutes.
4
Add potatoes, sweet potatoes, carrots, and turnips. Cook 20 minutes.
5
Add cabbage and green beans. Cook a final 15 minutes until all vegetables are tender.
6
Arrange meats sliced on one side of a large platter and vegetables on the other. Ladle some broth over everything. Serve with rice and the broth as a first course.

💡

Did You Know?

In some regions, the cozido is cooked underground using volcanic geothermal heat in the Furnas valley of the Azores.

Chef's Notes

Equipment Tips

very large pot
large serving platter

Garnishing

fresh parsley

Accompaniments

white rice, broth as soup course

The Story Behind Cozido à Portuguesa

Cozido à Portuguesa is the most communal of all Portuguese dishes, a descendant of medieval one-pot cooking where everything available went into the cauldron. Each region adds its own signature ingredients, but the principle remains the same: a generous assortment of meats and vegetables simmered together until the broth becomes liquid gold. In the Azores, the famous cozido das Furnas is buried in volcanic soil to cook.

🕐 Traditionally enjoyed winter sunday lunch 📜 Origins: Medieval Portugal

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