Ingredients with Measurements:
- 2 lbs. lamb meat, cut into chunks
- 1 lb. beef brisket, cut into chunks
- 1 lb. pork ribs
- 1 lb. chorizo sausage, sliced
- 2 onions, chopped
- 4 garlic cloves, minced
- 3 carrots, peeled and chopped
- 2 turnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cabbage, chopped
- 1 bay leaf
- 1 tsp. paprika
- Salt and pepper to taste
- Water
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add the lamb meat, beef brisket, pork ribs, chorizo sausage, onions, garlic, bay leaf, paprika, salt, and pepper.
2. Cover with water and bring to a boil. Reduce heat and let it simmer for 1 hour.
3. Add the carrots, turnips, and potatoes. Cover and let it simmer for another 30 minutes.
4. Finally, add the chopped cabbage and let it cook for another 10 minutes.
5. Remove the bay leaf and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 40 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or pork.
- Beef brisket can be substituted with chuck roast.
- Pork ribs can be substituted with pork shoulder.
- Chorizo sausage can be substituted with any spicy sausage.
Variations:
- Add beans or chickpeas for a heartier meal.
- Use different vegetables such as sweet potatoes or parsnips.
- Add more spices such as cumin or coriander.
Tips and tricks:
- Skim off any foam that rises to the surface while cooking.
- Let the meat rest for a few minutes before serving to allow the juices to redistribute.
- Serve with crusty bread to soak up the broth.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with a ladle for serving.
Garnishes:
Sprinkle with fresh parsley or cilantro.
Pairings:
Serve with a full-bodied red wine such as Cabernet Sauvignon.
Suggested side dishes:
Crusty bread, rice, or roasted vegetables.
Troubleshooting advice:
- If the broth is too thin, let it simmer for a bit longer to reduce.
- If the meat is tough, let it cook for a bit longer until tender.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cozido de Carneiro is a traditional Portuguese stew that originated in the northern region of the country. It is a hearty and comforting dish that is often served during the colder months.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve as a main course for a family dinner or a special occasion.
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Region: Portuguese