Recipe: Yummy potatoes and meat portuguese boiled style (cozido a portuguesa)

Recipe: Yummy potatoes and meat portuguese boiled style (cozido a portuguesa) Delicious, fresh and tasty.

potatoes and meat portuguese boiled style (cozido a portuguesa). Great recipe for potatoes and meat portuguese boiled style (cozido a portuguesa). very tasty worth the work my family love it :-) :flower There's an area of St. Michael's Island in the Azores called Furnas. This particular area has a lot of geothermal activity.

The Chinese call it hot pot, the French call it choucroute and Latin Americans call it sancocho.

The Portuguese call it cozido and nothing beats this comfort food in the middle of winter with several inches of snow falling and a negative wind chill!

Portuguese cozido or Cozido à Portuguesa is one of the most appreciated dishes of the Portuguese gastronomy that no one resists.

You can have potatoes and meat portuguese boiled style (cozido a portuguesa) using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of potatoes and meat portuguese boiled style (cozido a portuguesa)

1. Prepare 6 medium of potatoes.

2. It’s 1 medium of cabbage.

3. Prepare 2 of chicken breast.

4. It’s 500 grams of beef or lamb shoulder.

5. Prepare 500 grams of pork shoulder.

6. Prepare 1 of blood chourizo (portuguese morcela).

7. Prepare 1 of flour and grease chourizo (portuguese farinheira).

8. It’s 1 of chourizo.

9. Prepare 1 of salt to taste.

10. You need 1 of olive oil to taste.

In ancient times Portuguese Cozido or Cozido à Portuguesa was prepared with leftovers, so there are several versions of its recipe.

The one I bring you here is in my family for generations and it differs from the majority of the other recipes because we boil beef.

To the pot of meats, add salt to taste if needed.

Add the vegetables, putting the cabbage on top.

potatoes and meat portuguese boiled style (cozido a portuguesa) instructions

1. is not gonna be easy to find the portuguese sausages but usually chourizo is available in the super market and the flour chourizo and the blood chourizo can be replaced by garlic sausage and italian sausage ;not the same but works well ; but if you have access to a portuguese bakery or store try to find "MORCELA and FARINHEIRA"and give it a try is worth it.

2. put all the meat together in a big pan cover with water add salt to taste and boil in medium heat for 1hour.

3. after 1hour add all the sausages and cook 30 more minutes.

4. take all the meat and the sausages to a plate and put the potatoes to cook in the same water were you cook the meat and the sausages.

5. after 20minutes add the cabbage.

6. cook 10 more minutes and is done.

7. you can serve with the stock or with olive oil.

8. take two cups of the meat stock to a smaller pan add one cup of rice and cook for 15minutes.

9. serve together.

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.

Drain stew; Pour broth into soup bowls.

Suggested menu: Portuguese stew, escarole salad, garlic bread, peach cobbler, coffee or tea.

There's an unbelievable amount of flavor packed onto this generous plate of meat; we particularly loved the sausages and plump red beans (peeking out from under the pig.