Cozido a Portuguesa with Beef, Pork, Sausages and Cabbage

What you need

• 400 g (14 oz) salted pork belly, or fresh pork belly if no salted is available
• 800 g (1 3/4 lb) beef shank, in 2 pieces
• 500 g (1 lb) pork ribs, in 2-3 rib pieces
• 2 chicken legs, whole, skin on
• 200 g (7 oz) chouriço, smoked pork sausage, whole
• 200 g (7 oz) morcela, blood sausage, whole
• 200 g (7 oz) farinheira, flour sausage, whole
• 1 green cabbage, small, about 700 g, cut into 8 wedges
• 4 carrots, peeled, halved crosswise
• 2 turnips, peeled, quartered
• 800 g (1 3/4 lb) potatoes, peeled, large ones halved
• 250 g (1 1/4 cups) long-grain white rice
• 2 tbsp olive oil
• salt, to taste

Method

Restated from the original video

1. 1

   Soak the salted pork belly in cold water for 4 hours, changing the water twice.

2. 2

   Put the beef in a very large pot and cover with 5 l (5 qt) cold water. Bring to a boil and skim off the foam.

3. 3

   Add the olive oil and simmer gently, partly covered, for 1 hour.

4. 4

   Add the soaked pork belly and the ribs. Simmer for 45 min, skimming as needed.

5. 5

   Add the chicken legs and simmer for 30 min more.

6. 6

   Prick the chouriço in a few places and add it with the morcela and farinheira, left whole so they do not burst. Simmer for 20 min. Everything should be cooked through, and the chicken must reach 74 °C (165 °F) inside.

7. 7

   Lift the meats out in order of doneness: chouriço, morcela and farinheira first, then chicken, pork, then beef once a knife slides in easily. Put them on a platter with a ladle of broth, cover and keep warm.

8. 8

   Taste the broth and add salt if needed. Add the carrots and turnips and simmer for 10 min.

9. 9

   Add the potatoes and cabbage wedges and simmer until the potatoes are tender, 20-25 min.

10. 10

    Meanwhile, ladle 500 ml of broth into a saucepan, bring to a boil and stir in the rice. Cover and cook on low heat until the liquid is absorbed, 15 min.

11. 11

    Lift out the vegetables with a slotted spoon. Slice the beef, pork belly, chouriço, morcela and farinheira and cut the ribs apart.

12. 12

    Arrange the meats and vegetables on a large platter and serve with the rice and a cup of the hot broth.

Imported from maisreceitas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.