Portuguese Azorean Cozido A Portuguesa Recipe

Portuguese Azorean Cozido A Portuguesa Recipe
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We have a delicious traditional Portuguese Azorean full cozido meal planned for you and your family today. Our Portuguese Azorean cozido a portuguesa recipe is healthy and easy to prepare since all the different mixed boiled meat and vegetables are cooked then separated onto a serving plate and served with rice and soup for a great dinner.

This Portuguese Azorean cozido a portuguesa has been in my husband’s family for generations and lucky for me and you, my wonderful mother-in-law Paula who is from the Acores, Portugal shared her amazing cozido a portuguesa recipe which was passed down to from her mother and grandmother.

If I can sum up what is Azorean cozido à Portuguesa also referred to as Portuguese mixed boiled meat pot, Portuguese boiled dinner or Portuguese mixed meat boil, funny names right?…

Just imagine a mouth-watering platter sampler filled with a variety of different juicy meats; beef, beef ribs, pork spare ribs, pork belly, chicken, sausages, and vegetables; collards, cabbage, onions, potatoes, turnips, yam, sweet potato, that’s exactly what cozido à Portuguesa is.

Cozido A Portuguesa History

The history and origin of this Portuguese iconic traditional dish, Cozido a Portuguesa dates back to the north of Portugal’s capital Lisbon in the region of Beira. Although Cozido a Portugesea oringated from the northern central part of Portugal, it is a national dish that is celebrated and enjoyed with regional variations nationwide including the Acores Islands.

Ready to cook up a storm for the whole family? Let’s do It!

Ingredients For Azorean Cozido A Portuguesa Recipe:

  • 900 grams beef (2 lbs)
  • 450 grams beef ribs (1 lb)
  • 225 pork belly (toucinho 1/2 lb) cut in squares
  • 1 farinheira sausage
  • 900 grams pork spare ribs (2 lbs)
  • 1 Portuguese sausage (chorizo or linguica)
  • 1 Azorean blood sausage (morcela)
  • 1 medium onion (cut in half)
  • 4 garlic buds (peeled and washed)
  • 10 small potatoes (peeled and washed)
  • 2 large carrots (peeled and cut in half)
  • 1 cabbage (cored and cut up in quarters)
  • 1 stock collards or kale (washed and stems removed)
  • 2 cups of white or whole wheat long-grain rice
  • salt to taste

How To Make Azorean Portuguese Cozido A Portuguesa?

  1. In a large deep pot add the beef, beef ribs, salt to taste, onion, garlic buds, and fill with water just over the meat. Cook on medium-high heat for about 30 minutes. Make sure water is always covering the meat, add as needed.
  2. In the meantime prepare the rice, In a medium-size pot, add 2 cups of rice and 4 cups of water and cook for 25-30 minutes. You can also use a rice cooker. Once cooked set aside.
  3. Add in the pork spare ribs, pork belly, and chorizo into the beef pot and cook on medium heat for 25 minutes. Add water if needed to cover.
  4. Add the potatoes, carrots, cabbage, and collards and cook on medium heat for 20 minutes or until the potato is cooked. Then add the blood sausage (morcela) and farinheira sausage and cook for additional 5 minutes.
  5. Remove all the meats, potatoes, collards, onion, and cabbage from the pot and separate them onto a serving plate. You can use the broth for soup by adding some of the meats, rice, and vegetables into it.
  6. Serve meat, vegetables, and rice and enjoy.

Variations For Portuguese Cozido A Portuguesa For This Recipe

  • 5 turnips (nabos) – peeled, washed, and cut in half, add in with the potatoes.
  • 1/2 chicken – cut into pieces, add with pork.
  • 225 grams (1/2 lb) of pig’s forefoot cut, add with pork meat.
  • 225 grams (1/2 lb) of pig ears, add in with pork meat.
  • 3 sweet potatoes – washed, peeled, and cut in half, add with potatoes
  • 2 large yams – washed and cut in half, add with potatoes.
  • 3 pig feet (trotters) – cut into small pieces, add with pork meat.

portuguese cozido a portuguesa

Traditional Cozido A Portuguesa (Mixed Boiled Meat)

Gimme Yummy
This delicious national Portuguese Azorean dish, Cozido a Portuguesa is made using a variety of juicy mixed boiled meat and vegetables then served on a platter where everyone can enjoy the true taste of Portugal's heritage.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dinner, Healthy
Cuisine Azorean, Brazilain, Portuguese
Servings 6 people
Calories 540 kcal

Equipment

  • Large deep cooking pot
  • Medium Size Pot

Ingredients
  

  • 900 grams beef 2 lbs
  • 450 grams beef ribs 1 lb
  • 225 pork belly toucinho 1/2 lb cut in squares
  • 1 farinheira sausage
  • 900 grams pork spare ribs 2 lbs
  • 1 Portuguese sausage chorizo or linguica
  • 1 Azorean blood sausage morcela
  • 1 medium onion cut in half
  • 4 garlic buds peeled and washed
  • 10 small potatoes peeled and washed
  • 2 large carrots peeled and cut in half
  • 1 cabbage cored and cut up in quarters
  • 1 stock collards or kale washed and stems removed
  • 2 cups of white or whole wheat long-grain rice
  • salt to taste

Instructions
 

  • In a large deep pot add the beef, beef ribs, salt to taste, onion, garlic buds, and fill with water just over the meat. Cook on medium-high heat for about 30 minutes. Make sure water is always covering the meat, add as needed.
  • In the meantime prepare the rice, In a medium-size pot, add 2 cups of rice and 4 cups of water and cook for 25-30 minutes. You can also use a rice cooker. Once cooked set aside.
  • Add in the pork spare ribs, pork belly, and chorizo into the beef pot and cook on medium heat for 25 minutes. Add water if needed to cover.
  • Add the potatoes, carrots, cabbage, and collards and cook on medium heat for 20 minutes or until the potato is cooked. Then add the blood sausage (morcela) and farinheira sausage and cook for additional 5 minutes.
  • Remove all the meats, potatoes, collards, onion, and cabbage from the pot and separate them onto a serving plate. You can use the broth for soup by adding some of the meats, rice, and vegetables into it.
  • Serve meat, vegetables, and rice and enjoy.

VARIATIONS FOR PORTUGUESE COZIDO A PORTUGUESA FOR THIS RECIPE

  • 5 turnips (nabos) – peeled, washed, and cut in half, add in with the potatoes.
  • 1/2 chicken – cut into pieces, add with pork.
  • 225 grams (1/2 lb) of pig’s forefoot cut, add with pork meat.
  • 225 grams (1/2 lb) of pig ears, add in with pork meat.
  • 3 sweet potatoes – washed, peeled, and cut in half, add with potatoes
  • 2 large yams – washed and cut in half, add with potatoes.
  • 3 pig feet (trotters) – cut into small pieces, add with pork meat.
Keyword cozido, cozido a portuguesa, cozido acores, cozido azores, cozido portugal, mixed boiled meat, mixed boiled meat and vegetables, portuguese boiled dinner



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