Portuguese Puchero (Cozido à Portuguesa)

Ingredients

• 500g beef shin or brisket, cut into large chunks
• 500g pork ribs, separated into individual ribs
• 200g smoked bacon or ham hock
• 2-3 bone-in, skin-on chicken thighs
• 200g Chouriço (Portuguese smoked sausage), sliced thickly
• 200g Morcela (Portuguese blood sausage, optional but traditional), sliced thickly
• 4-5 medium potatoes, peeled and quartered
• 3 large carrots, peeled and cut into large chunks
• 1 small head of cabbage, cored and quartered
• 1 can (400g) chickpeas, rinsed and drained (optional)
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 2 tbsp olive oil
• 2-3 litres water or low-sodium beef/chicken broth (enough to cover ingredients)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

Preparation

1. If using a ham hock or very salty bacon, you might want to soak it in cold water for a few hours or overnight, changing the water once or twice, to reduce saltiness.
2. Prepare all your meats and vegetables as described in the ingredients list.

Cooking the Puchero

1. In a very large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks and pork ribs, searing them on all sides until nicely browned. This adds depth of flavour.
2. Add the smoked bacon or ham hock, onion, garlic, and bay leaves to the pot. Sauté for about 5 minutes until the onion softens slightly.
3. Pour in enough water or broth to generously cover all the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef and pork are becoming tender. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
4. After the initial simmering, add the chicken thighs and carrots to the pot. Continue to simmer for another 30 minutes.
5. Now, add the potatoes and cabbage quarters to the pot. If using, add the chickpeas. Ensure all vegetables are submerged in the liquid. If needed, add a little more hot water or broth.
6. Continue to simmer for another 20-30 minutes, or until the potatoes and cabbage are tender.
7. During the last 15 minutes of cooking, add the sliced chouriço and morcela (if using) to the pot. These sausages cook quickly and release their flavour into the broth.
8. Taste the broth and adjust seasoning with salt and pepper as needed. Remember that the smoked meats and sausages will add considerable saltiness.

Serving Suggestions

Cozido à Portuguesa is traditionally served by arranging the various meats and vegetables on a large platter, with some of the rich broth served separately in bowls. You can drizzle a little extra virgin olive oil over the top and garnish with fresh chopped parsley. It's a complete meal in itself, requiring no additional side dishes.

Pairing Tips

This robust and flavourful stew demands a drink with character. For beer lovers, a rich, malty brew is ideal. Think a classic Porter or a hearty Stout, which can stand up to the complex meat flavours. A Belgian Dubbel or even a strong Scottish Ale would also be excellent choices. Their caramel notes and higher alcohol content complement the stew's richness. For those who prefer wine, a full-bodied red such as a Dão or Douro red from Portugal, or a robust Syrah/Shiraz, would be a fantastic match.