Cozido

Name: Cozido
Cuisine: French
Ingredients: Juice of 3 limes; ⅓ cup extra-virgin olive oil; 1 cup manioc flour (farinha de mandioca) for the pirão; 1 cup manioc flour (farinha de mandioca) for the pirão; 3 garlic cloves, finely chopped; 1 cup chopped fresh parsley; 1 small red onion, finely chopped; 1 small hot chili pepper, seeded, deveined, and finely chopped; ½ pound green beans, trimmed and tied together with twine; ½ pound okra, tops trimmed; 2 medium xuxu (chayotes), trimmed, cored, and cut into 2-inch sticks; 2 medium xuxu (chayotes), trimmed, cored, and cut into 2-inch sticks; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; 4 ears corn, shucked and cut into 3-inch rounds; 1 pound white sweet potatoes, peeled and cut into ½-inch rounds; Preserved malagueta peppers; 3 ripe plantains, peeled and cut into 3-inch rounds; 1 pound pumpkin, rind removed and cut into 1-inch cubes; 4 small carrots, peeled, cut diagonally in 1-inch lengths; 1 small green cabbage, trimmed, cored, and cut into 8 wedges; 6 sprigs parsley; 1 bay leaf; 10 whole peppercorns; 2 celery ribs, trimmed; 6 small marrow bones; 1½ pounds beef brisket or chuck; 1½ pounds beef brisket or chuck; ½ pound lingüiça sausage (spicy Portuguese sausage); ½ pound lingüiça sausage (spicy Portuguese sausage)

Boiled Meats and Vegetables

Preparation info

Serves
6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

This lusty meal is often served as a Sunday lunch. The origins of the dish are Portuguese, but the preparation and sauce are very similar to the bollito misto of Northern Italy and the pot au feu of northern France.

Ingredients

Meats

1 pound salted pork ribs
½ pound smoked bacon, with rind, blanched
½

Americas
Brazil
France
Italy
Portugal
São Paulo
Lunch

Method

To prepare the meats, rinse the pork ribs in cold water. Place them in a medium saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer for 20 minutes. Drain the ribs and repeat the process 3 more times, or until all the salt is removed. Drain the ribs and reserve.

Add the bacon and the sausage to 2 separate saucepans of cold water, bring to a boil, and simmer f