Cozido (Boiled Dinner)

This Cozido (Boiled Dinner) is an adapted version of the recipe in Portuguese Home Cooking. Typically, a pig’s ears, snout, feet, or the head itself are included with beef, chicken, and sausages. However, you can vary the meats to your liking and what is available to you. Think of this Cozido (Boiled Dinner) as a meal that is the sum of its parts. and its broth reserved and repurposed into a soup.

Serves 6 to 8

Day ahead:

• 2 pounds of beef brisket
• 1 pound pork ribs (opt)
• Assortment of pigs feet, hocks, ears, snout or head (opt)
• Coarse kosher salt

1. Coat the meats with the salt and let stand in a bowl or dish, covered. Refrigerate overnight.

Next Day:

• 2 TB olive oil
• 1/2 teaspoon black peppercorns
• 1 bay leaf
• 2 cloves garlic, whole
• water as needed
• 1 1/2 pounds  chicken pieces
• 1 farinheira sausage
• 1/2 pound morcela
• 1/2 pound chourico
• 1 salpicao sausage
• 2 large onions, peeled, left whole
• 2 white turnips or small rutabaga, peeled and cut in chunks (1 1/2 cups)
• 3 large carrots, peeled, cut into large chunks
• 3 large waxy potatoes, peeled, halved or quartered depending on size
• 1 medium cabbage, quartered
• 2 cups long-grained rice or converted rice or desired type and adjust broth amount

1. Wipe excess salt from brisket and pork.  Place brisket in a 10-quart pot with olive oil, peppercorns, bay leaf, garlic and water to cover completely. Cover tightly, bring to a boil, reduce heat, simmer 30 minutes, skimming surface. Add ribs and other pork, if using, and simmer on low for another 1 1/2 hours.
2. Add chicken, simmer 20 minutes, then add sausages and cook for another 15 minutes.  Remove meats as they become tender, cover and keep warm.  Cooking times may vary depending on meats. If you are using the salpicão, remove the casing at this time.
3. Transfer 2 1/4 cups of broth to a medium saucepan and reserve.
4. To the pot of meats, add salt to taste if needed.  Add the vegetables, putting the cabbage on top. Return to the boil, then simmer over medium-low heat for about 25 minutes.
5. Meanwhile, adjust the seasoning to the reserved broth.  Bring the broth in the saucepan to a boil, add the rice, stir and reduce heat to medium-low.  Cover and cook until done, about 25 minutes or less depending on the rice you use.
6. Transfer the vegetables as they become done and transfer to a serving dish and cover.  Slice the meats and add to the serving dish. Serve with rice and black olives on the side and  cruets of olive oil and vinegar to drizzle over all.  Don’t forget the artisan style crusty bread.
7. Note:  The leftover broth can be the base of a soup. Just strain, chill and remove any solidified fat. Bring broth to a boil and add fresh chopped vegetables.