Ingredients with Measurements:
- 1 lb beef chuck, cut into chunks
- 1 lb pork shoulder, cut into chunks
- 1 lb chicken thighs, bone-in
- 1 lb Portuguese chouriço sausage, sliced
- 1 lb potatoes, peeled and cut into chunks
- 1 lb carrots, peeled and cut into chunks
- 1 lb cabbage, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 8 cups water
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, add the beef, pork, chicken, chouriço sausage, onion, garlic, bay leaves, paprika, cumin, salt, and pepper.
2. Pour in the water and bring to a boil over high heat.
3. Reduce the heat to low and let it simmer for 1 hour.
4. Add the potatoes and carrots and let it simmer for another 30 minutes.
5. Add the cabbage and let it simmer for another 15 minutes.
6. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
Temperature:
Simmer over low heat
Serving size:
8 servings
Nutritional information:
Calories: 580
Fat: 33g
Carbohydrates: 26g
Protein: 43g
Sodium: 1100mg
Substitutions for ingredients:
- You can use any type of sausage instead of chouriço sausage.
- You can use any type of meat instead of beef, pork, and chicken.
Variations:
- You can add other vegetables such as turnips, parsnips, or sweet potatoes.
- You can add beans such as chickpeas or kidney beans.
Tips and tricks:
- You can brown the meat before adding it to the pot for extra flavor.
- You can serve it with crusty bread to soak up the broth.
- You can make it ahead of time and reheat it before serving.
Storage instructions:
- Store leftovers 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 or individual bowls.
- Garnish with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Red wine such as Douro or Alentejo.
Suggested side dishes:
- Crusty bread
- Portuguese rice
Troubleshooting advice:
- If the broth is too salty, add more water or unsalted broth.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F (74°C).
Food history:
- Cozido is a traditional Portuguese stew that originated in the northern region of Portugal.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Portuguese