PORTUGUESE COZIDO (one of the national dishes)

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  • Опубликовано: 25 ноя 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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