Cozido à Portuguesa

Ingredients

• 1500g beef (brisket or chuck), left in large pieces
• 2300g pork ribs or belly
• 31 whole chicken (or 2 chicken thighs)
• 4200g chouriço sausage
• 5200g morcela (blood sausage) or farinheira
• 6200g smoked presunto (cured ham) or bacon chunk
• 71 small green cabbage, cut into wedges
• 84 large carrots, halved
• 9500g waxy potatoes, peeled
• 10200g white beans (canned, drained) or cooked chickpeas
• 111 large onion, halved
• 124 garlic cloves
• 132 bay leaves
• 14Salt and black pepper
• 15Fresh parsley to serve

Instructions

1. 1Place the beef in a very large pot, cover generously with cold water, add salt, bring to a boil, and skim off any foam.
2. 2Add pork ribs, half the onion, garlic, and bay leaves. Reduce heat to a gentle simmer and cook for 1 hour.
3. 3Add the chicken and sausages (pierce the sausages a few times). Continue simmering for another 30 minutes.
4. 4Add the carrots and cook for 10 minutes.
5. 5Add the potatoes and cabbage wedges, and cook for a further 20 minutes until all vegetables are tender.
6. 6Add the drained white beans and presunto/bacon in the last 10 minutes just to heat through.
7. 7Taste the broth and adjust seasoning.
8. 8Remove all the meats and slice or shred them. Arrange on a very large platter surrounded by the vegetables.
9. 9Ladle some of the cooking broth into bowls to serve alongside as a soup course, or pour a little over the platter. Serve with crusty bread, mustard, and pickles.