Portuguese Cozido with a Twist

Ingredients

• 500g (1.1 lb) beef chuck, cut into chunks 500g (1.1 lb) beef chuck, cut into chunks
• 500g (1.1 lb) pork ribs 500g (1.1 lb) pork ribs
• 500g (1.1 lb) chicken thighs 500g (1.1 lb) chicken thighs
• 2 chorizo sausages, sliced 2 chorizo sausages, sliced
• 1 large onion, chopped 1 large onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• 1 turnip, peeled and cut into chunks 1 turnip, peeled and cut into chunks
• 1 leek, sliced 1 leek, sliced
• 1 small cabbage, cut into wedges 1 small cabbage, cut into wedges
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the beef, pork ribs, and chicken thighs. Cover with water and bring to a boil. Skim off any impurities that rise to the surface.
2. 2.
   Reduce the heat to low and add the chorizo, onion, garlic, carrots, potatoes, turnip, leek, bay leaves, and smoked paprika. Season with salt and pepper.
3. 3.
   Simmer the Cozido for about 2 hours, or until the meats are tender and the flavors have melded together.
4. 4.
   Add the cabbage wedges to the pot and cook for an additional 15 minutes, or until the cabbage is cooked but still slightly crisp.
5. 5.
   Remove the bay leaves and discard. Adjust the seasoning if needed.
6. 6.
   Serve the Cozido hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Choose a high-quality chorizo with a good balance of spices for the best flavor.
• Smoked paprika — Opt for a sweet or mild variety of smoked paprika to add a subtle smoky flavor without overpowering the dish.
• Cabbage — Be careful not to overcook the cabbage to maintain its texture and vibrant color.

Tips & Tricks

• For a richer flavor, you can brown the meats before adding them to the pot.
• Serve the Cozido with crusty bread to soak up the delicious broth.
• Leftovers can be enjoyed the next day and often taste even better as the flavors continue to develop.

Serving advice

Serve the Cozido in deep bowls, making sure to include a variety of meats and vegetables in each serving. Sprinkle fresh parsley on top for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange the meats and vegetables in an appealing manner in the bowl. Drizzle a little bit of olive oil on top for a glossy finish.