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.
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
1Place soaked chickpeas in a large pot with cold water and bay leaves. Bring to a boil and simmer 30 minutes.
2Add beef shin and short ribs. Simmer for 1 hour, skimming foam occasionally.
3Add chicken thighs and continue simmering for 30 minutes.
4Add potatoes, sweet potatoes, carrots, and turnips. Cook 20 minutes.
5Add cabbage and green beans. Cook a final 15 minutes until all vegetables are tender.
6Arrange 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.