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PORTUGUESE COZIDO (one of the national dishes)
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- Опубліковано 30 лип 2024
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*** NOTE: traditionally this dish is not cooked as long as I cooked it in the video. Traditionally it is not cooked until the meat is falling off the bone. To cook it in a more traditional style (where are the meat stays intact and is not shred and fall apart ) reduce the cooking time above by about 1 1/2 hours.
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RECIPE:
pork shoulder or pork butt 4 pounds
beef chuck 3 pounds
pork belly 1 pounds
pork feet 3 pounds
pork tail 3 pound
Portuguese sausage 2 pounds
Carrots 3 pounds
Cabbage 2 pounds
collard greens 1 bunch
turnips 1 pound
parsnip 1 pound
red potatoes 2 pounds
yellow onions 2
head of garlic 1
white beans 2 cans
tomato paste 1 can
water 4 cups
black pepper 1/2 TBSP
cloves 1 TBSP
cinnamon 2 tsp
chopped rosemary 3 tsp
Bay leaves 10 tsp
red hot peppers 1 tsp
1/4-1/2 a tsp of salt per pound of meat. (So if you have 10 pounds of meat you would
Need 5 tsp of granulated salt). Note: if you are using kosher salt you want to use about 3/4 of a tsp per pound of meat
Cut up the beef, pork shoulder or pork butt in about 2-3 inch cubes. Cut the pork belly in about 1 inch cubes. Place in a large bowl or cookie sheet pan with the pork ears, pork feet, and pork tail; then sprinkle with salt. Ideally you want to salt the meat about 8 to 12 hours in advance or at least an hour before cooking.
Add the salted meat to a large pot with 4 cups of water, the spices, herbs and garlic (note: add half the spices now and the other half when you add the cabbage. Simmer over low heat for 2 - 3 hours. (two hours if you want to meet to be intact but tinder, and three hours if you want to meet to be "falling off the bone”,/shredded and falling apart tender).
Cut the root vegetables in large pieces.
Cut the cabbage and collard greens and place in a separate bowl.
After the meat has simmered for 2-3 hour add the root vegetables and tomato paste. Cook for about 30 minutes then add the sausage, canned bean, (2nd half of the spices) cabbage and collard greens. Cook for an additional 1 - 1.5 hours. Taste and decide if you think it needs more salt or spices. You know it's done when you could easily pierce a carrot or potato with a fork.
*** NOTE: traditionally this dish is not cooked as long as I cooked it in the video. Traditionally it is not cooked until the meat is falling off the bone. To cook it in a more traditional style reduce the cooking time above by about 1 1/2 hours.
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Meu dues Miguel, I’m from Madeira born there but raised in Australia from the age of five so I’ve
Ivied the Aussie life but never forgetting where my true roots are from as all Portuguese/Madeira people have over here, my mother made this on a fortnight bases but never put the ears and mainly did it wth rice which was my family and nephews and cousins prefer, yes she did put in turnips and parsnip on occasions but I always put those to the side as I don’t like them( and fava beans but I do like a nice ciante phhhhhtt),,
I’m glad to see that you had the galo do barcelos and the flag in the background which makes you a true Portuguese person, great recipe and although mum has gone it’s a taste I’ll never forget and one I long for when my sisters make it. Viva Madeira viva Portugal.
My background is Azorean, although born and raised in Rhode Island. I visited the Azores several years ago, and visited Furnas. I had lunch there after they took out the cozido from the pits. The instant I put the food in my mouth I was convinced that my grandmother was in the kitchen. It was a remarkable feeling.
I found out that I mainly Irish And Portuguese and so now I'm trying to learn how to make traditional dishes.
The "farinheira" and "morcela" (blood sausage) is missing.
Really amazing 👏
Thanks Michael for the great memories you brought back for me. I was raised in Lisbon and my mom often made Cozido à Portuguesa, as she called it. I will need to try some of your variations. She never used tomato paste or piri piri or cinnamon. Ever! And always cooked some rice in the liquid of the cozido. And chouriço de sangue (blood sausage) and salsichas frescas was always a must! Thank you for the memories. Could you use some of the leftover meats to make empadão? I would love for you to make it for us. I was young and never cooked much while in Portugal.
Hi, Yes you can use the Cozido to make a stuffing for Empadao. Thank you. Mom's cooking is always the best!
Your version of the cozido looks delicious! I really like the addition of the spices and tomato paste; I can’t wait to give it a try!
Thank you.
I love a good cozido!!!
beautiful😊, it really worked out for you, I will definitely try it🐞⚘👍😋
The addition of spices is the true traditional Azores way.
Hi Rosemary in Portuguese is alecrim
Rosmaninho....
Wow Michael you definitely got ROSIES grandmas attention. You know she can cook to but she was intrigued for sure. She was watching all your cooking videos for hours. Good work my brother. Most likely she will attempt all these recipes starting tomorrow.
Wow, that’s a great complement - I know she’s a Great cook. Thanks David🍻
I tried this today!! Amazing taste!!
That’s great! 🍻
En España también se come cocido pero es un poco diferente
No wonder our Portuguese mothers could never get a job...6 bloody hours making dinner!! 🤣🤣🤣 thanks for the video, definitely "showing" my wife..😁
Really amazing
Thank you, there’s nothing like that old school Portuguese cooking🍻
Cozido sopa is one of most delicious soup I have ever tried in my life. I live in Serbia were chorba is also very nice.
Bravo, Thank you for sharing, I grew up in HKG and have Portugese mates. I had dish like these in variety of protein n veges. Now I found your channel, I'm buy a big pot like yours 😂
Please advise what side dishes do you serve with these dishes dishes.
Happy to hear you enjoyed the video. This is a one pot dish because your protein, vegetables, and Star cook together no side dish as necessary. You could always enhance the meal with one of the mini Portuguese breads found on my channel or desserts. 🍻
I love your recipes and specifically prawns turnover. You explain so great your stories are very useful in life thank you so so much love from pakistan 🇵🇰
I don’t know why I haven’t searched “Portuges cooking channel” but I’m glad I did. Is their any other channels for Portuges food out their ?
Here are a few I like
Leonor SantoSanor dos Açores
ua-cam.com/channels/jzSIQycU1Kbe_6H7dke3HA.html
A Biqueira
ua-cam.com/channels/Htt2cg3aTOBY25SFt1QvfQ.html
Tia Maria’s
ua-cam.com/users/tiamariasblog
A Taste of the Azores with Angela Castro
I need a pot this size! Mine is always too small 😂
Cosidos are all over Spain with different names, like Fabada Asturiana, Cosido Madrileño, , Callos (dobrada) which is tripe and chorizo. Caldo Gallego is similar to Caldo Verde. Cosidos are all over Hispanic America, and Brazilian Feijoada is a cosido.
A origem da feijoada é portuguêsa e não brasileira.Sabia que as Tripas á moda do Porto existe á mais de 600 anos
@@adelesr4965 Somos pueblos hermanos. Viva la Unión Ibérica.
You must have a massive appetite or ar large family!
People who haven't tried pig ears, they don't know what they missing.
That's my favourite pork part.
Thanks for the upload 👍🎩
Never in my life have I seen tomato paste added to a cozido only in America could this happen.
I appreciate the attempt and certainly each region uses it's own different ingredients depending on what's available/traditional in said area but... The final result looks like a meat stew without the sauce or what we would call "caldo" in Portuguese. Very different from any cozido á portuguesa that I ever seen. Also not sure about adding tomato paste to it. My mother uses a pressure cooking pan to make it and it doesn't take nowhere nearly as long while also allowing the food to retain it's consistency.
Thank you, after going to the Azores last summer and trying to dish a few times, I agree they do not cook it as long. The meat is tender but not to the point where it’s breaking apart. I cook this dish for Christmas and reduce the time by about an hour and a half, I think it was closer to what I had in the Azores 🍻
@@JustCookwithMichael Yes, it's quite different from my region which was Sintra and Lisbon area of Portugal (I currently live in the UK and have done so for many years). I recently found out that they also have versions of "Cozido" in parts of Spain. Ultimately there's many things that are borrowed and similar between adjacent nations respective cuisines. Keep up the good work on the channel, it's always great to see Portuguese cuisine and culture represented 😁
L
National dish is cod
O cozido não leva especiarias 😢😢😢😢😢😢
This is not a Portuguese cozido, we don't use red potatoes, cinnamon or cumin.
Should follow our original recipe.
And what about chourico preto, farinheira?
first of all where did you eat a cozido a portuguesa, in portugal, where the meat is falling of the bones? and stew? bro you trying making a feijoada not cozido.
second where the farinheiras and chouriços of different kinds?
Your suppose to boil the feet first to remove any impurities. Personally I wouldn’t eat anything you cook as your a potential hazard to peoples health.
Not halal
Too much talk time just get along with the recipes
Rosa Maria?????
We don’t eat or use pork. It’s not allowed in Islam. Even in bible says don’t eat pork
No one is insisting you eat it keep to your culture we Portuguese keep to our ways of cooking and traditions 🇵🇹🇵🇹