COZIDO
Make and share this Cozido recipe from Food.com.
Provided by Lennie
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Put all the meat (flank steak through to bacon) into a large stock pot, cover with the water, and bring to a boil; remove all scum.
- Add salt, peppercorns, onions, garlic, parsley (2 sprigs of fresh mint can be substituted if you wish), bay leaves and cloves; reduce the heat to medium-low, cover the pot, and simmer for about 90 minutes; test the sausages after about 40 minutes, however, and remove them (keep them warm) as soon as they're cooked.
- Test the remaining meat during the balance of the cooking time, as not all the meat may need the full 90 minutes of cooking time; keep meat warm when removing from the pot.
- Keep removing scum as mixture cooks, and skim off any visible fat as well.
- When all the meat has been removed, add the sweet potatoes, turnip, cabbage, carrots and the collard green (if the broth has reduced down too much, add water to ensure that the vegetables are covered); taste and add some salt if necessary.
- Over medium-low heat, cook the vegetables, covered, for about 20 minutes, or until they're tender when tested; if some vegetables cook faster than the others, remove them and keep warm.
- When all the veggies are cooked, cut both the meat and veggies into serving-size pieces and place on individual soup plates; drizzle broth over (you may not use it all), and serve.
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Mariam Amir
[email protected]I can't wait to try this cozido recipe! It looks delicious.
Abi Jaan
[email protected]This is the perfect recipe for a lazy Sunday afternoon.
Star Child
[email protected]I love that this cozido recipe can be made in one pot. It makes cleanup a breeze!
Sonia Afrose
[email protected]This cozido recipe is a great way to get your kids to eat their vegetables.
Sharmila Siwakoti
[email protected]I'm not a big fan of pork, but I really enjoyed the pork in this cozido recipe. It was tender and flavorful.
Syed Gambal Shah
[email protected]This cozido recipe is a lot of work, but it's worth it. The end result is a delicious and hearty meal.
marleigh bennett
[email protected]I'm not a fan of the cabbage in this recipe. I think it would be better without it.
Rehman Yousafzai Official
[email protected]I followed the recipe exactly, but my cozido didn't come out right. I'm not sure what I did wrong.
Bernaddet Amagan
[email protected]My cozido was a little too salty for my taste.
Malik Sanan
[email protected]I'm not sure I did something wrong, but my cozido didn't turn out as flavorful as I expected.
Zeeshan Ahmad
[email protected]This cozido recipe is perfect for a special occasion.
Mohammad Usman Ali
[email protected]I've been making this cozido recipe for years, and it's always a family favorite.
Jose Arturo Loza
[email protected]This cozido recipe is a great way to warm up on a cold winter day.
Kosta Tzimourtas
[email protected]I made this cozido recipe for a potluck, and it was a huge hit! Everyone loved it.
fabiene haraes
[email protected]I'm not a big fan of cabbage, but I loved it in this cozido recipe. It was cooked perfectly and had a great flavor.
Atif Shafqat
[email protected]This cozido recipe is a great way to use up leftover vegetables. I always have a bunch of random vegetables in my fridge, and this recipe is a great way to use them up.
M. Pervaiz
[email protected]I love how easy this cozido recipe is to make. I just throw everything in the pot and let it simmer. It's the perfect meal for a busy weeknight.
Tom Shea
[email protected]This is the best cozido recipe I've ever tried! The broth is so flavorful and the meat is so tender. I will definitely be making this again.
Morium akter monalisa Moral
[email protected]I've made this cozido recipe several times now, and it's always a hit with my family and friends. The beef and pork are always tender and juicy, and the vegetables are cooked perfectly.
Noman ali Noman ali
[email protected]This cozido recipe is a keeper! The broth was rich and flavorful, and the meat and vegetables were cooked to perfection. I especially loved the cabbage and carrots, which were still slightly crunchy.