Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Cozido à portuguesa is one of the great expressions of Portugal’s abundant table.
Meat, sausages, vegetables and broth cook in sequence, forming a complete meal.
Each region and family adjusts cuts, sausages and vegetables according to tradition and availability.
Ingredients
- 500 g of beef for stew
- 500g pork
- 1/2 chicken optional
- Chorizo and morcela to taste
- 1 cabbage or kale
- 4 potatoes
- 3 carrots
- 2 optional turnips
- 2 cups of rice to accompany
- Salt and pepper
Method
- Cook firmer meats in moderately salted water until they begin to soften.
- Add more delicate meats and sausages at the correct time.
- Remove cooked meats and keep warm.
- Cook vegetables in broth until tender.
- Prepare rice with part of the broth, if desired.
- Serve everything on platters, with broth on the side.
Tips from Empório Portugal
- Control the salt because of the sausages.
- Cook in stages so that each ingredient reaches its doneness.
- The broth is precious: use it for rice or soup.
Possible substitutions in Brazil
- Use Brazilian cuts of stew, such as chuck, brisket or muscle.
- Portuguese sausages can replace hard-to-find sausages.
Pairing
A medium-bodied Portuguese red. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is an Empório Portugal editorial version inspired by Portuguese culinary tradition. Regional and family variations exist, especially in seasoning, quantities and method.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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