PORTUGUESE COZIDO (one of the national dishes)

GET THE RECIPE:

*** NOTE: traditionally this dish is not cooked as long as I cooked it in the video. Traditionally it is not cooked until the meat is falling off the bone. To cook it in a more traditional style (where are the meat stays intact and is not shred and fall apart ) reduce the cooking time above by about 1 1/2 hours.

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RECIPE:
pork shoulder or pork butt 4 pounds
beef chuck 3 pounds
pork belly 1 pounds
pork feet 3 pounds
pork tail 3 pound
Portuguese sausage 2 pounds
Carrots 3 pounds
Cabbage 2 pounds
collard greens 1 bunch
turnips 1 pound
parsnip 1 pound
red potatoes 2 pounds
yellow onions 2
head of garlic 1
white beans 2 cans
tomato paste 1 can
water 4 cups
black pepper 1/2 TBSP
cloves 1 TBSP
cinnamon 2 tsp
chopped rosemary 3 tsp
Bay leaves 10 tsp
red hot peppers 1 tsp

1/4-1/2 a tsp of salt per pound of meat. (So if you have 10 pounds of meat you would
Need 5 tsp of granulated salt). Note: if you are using kosher salt you want to use about 3/4 of a tsp per pound of meat


Cut up the beef, pork shoulder or pork butt in about 2-3 inch cubes. Cut the pork belly in about 1 inch cubes. Place in a large bowl or cookie sheet pan with the pork ears, pork feet, and pork tail; then sprinkle with salt. Ideally you want to salt the meat about 8 to 12 hours in advance or at least an hour before cooking.

Add the salted meat to a large pot with 4 cups of water, the spices, herbs and garlic (note: add half the spices now and the other half when you add the cabbage. Simmer over low heat for 2 - 3 hours. (two hours if you want to meet to be intact but tinder, and three hours if you want to meet to be "falling off the bone”,/shredded and falling apart tender).

Cut the root vegetables in large pieces.

Cut the cabbage and collard greens and place in a separate bowl.

After the meat has simmered for 2-3 hour add the root vegetables and tomato paste. Cook for about 30 minutes then add the sausage, canned bean, (2nd half of the spices) cabbage and collard greens. Cook for an additional 1 - 1.5 hours. Taste and decide if you think it needs more salt or spices. You know it's done when you could easily pierce a carrot or potato with a fork.

*** NOTE: traditionally this dish is not cooked as long as I cooked it in the video. Traditionally it is not cooked until the meat is falling off the bone. To cook it in a more traditional style reduce the cooking time above by about 1 1/2 hours.



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