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Cozido à portuguesa
Put the beef and pork belly in a large stockpot with about 5 litres of cold water, the bay leaves, peppercorns and salt. Bring slowly to the boil, skim off the scum, then simmer gently, partly covered, for 1½ hours.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Cozido à portuguesa take?
3 hr 40 min all in — 30 min prep, 3 hr 10 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Stockpot, Saucepan, Chef's knife, Cutting board, Oven.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
What can I use instead?
Portuguese morcela → Spanish morcilla or black pudding. Morcilla is closest. Black pudding is softer and more oaty; poach it gently and briefly.
Any tips from this recipe?
Keep the leftover broth. It is the base of the next day's soup, with pasta or rice and shredded meat. Salting the pork belly overnight with a handful of coarse salt, then rinsing it, gives the broth more depth. Farinheira, a smoked sausage of flour and pork fat, is traditional. If you find it, poach it with the morcela.
Can I prepare this ahead?
Keep the leftover broth. It is the base of the next day's soup, with pasta or rice and shredded meat. Salting the pork belly overnight with a handful of coarse salt, then rinsing it, gives the broth more depth.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.