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Cozido das Furnas
Slow-cooked meat and vegetable pot
Cozido das Furnas: São Miguel's slow-cooked meat and vegetable pot, made in the oven
In Furnas, on São Miguel, cooks lower tall pots of meat and vegetables into holes in the hot volcanic ground by the lake at dawn, cover them with earth and dig them up at lunchtime six hours later. The steam cooks everything gently in its own juices, so the meats are falling apart and the cabbage tastes of smoked sausage. A low oven gives a very similar result at home. This contains pork (belly, chouriço and blood sausage). Chef's tip: seal the pot tightly with foil under the lid; the dish relies on steam, not added water.
- Total time
- 370 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the meats
- 1 ⅓ lb beef shinin 2 large pieces
- 1 ⅛ lb pork bellyin 2 large pieces
- 4 bone-in chicken thighsskin on
- 7 oz chouriço1 ring
- 7 oz morcela or blood sausage1 ring
- 1 tbsp coarse salt
For the vegetables
- ½ white cabbagecut into 4 wedges
- 7 oz kale or Portuguese cabbage (couve)roughly torn
- 1 ⅓ lb potatoespeeled, halved
- 14 oz sweet potatoespeeled, in large chunks
- 3 carrotshalved
- 1 turnipquartered
- 1 ¼ cups water
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Method
0/6 doneStep 1: Heat the oven to 300°F (275°F fan). Rub 1 ⅓ lb beef shin, 1 ⅛ lb pork belly and 4 bone-in chicken thighs with 1 tbsp coarse salt.
Step 2: Lay half of ¼ white cabbage in the bottom of a large, deep casserole (at least 7 litres) to stop the meats sticking. Put the beef and pork belly on top, then 3 carrots, 1 turnip and 1 ⅓ lb potatoes.
Step 3: Add 4 bone-in chicken thighs, 14 oz sweet potatoes, 7 oz chouriço and 7 oz morcela or blood sausage, then cover with 7 oz kale or Portuguese cabbage (couve) and the rest of ¼ white cabbage, pressing down. Pour 1 ¼ cups water down the side.
Step 4: Cover the pot with a double layer of foil, crimping it tightly round the rim, then put the lid on. Cook in the oven for 5–5½ hours without opening it. A common mistake is peeking: every time the seal is broken the steam escapes and the vegetables dry out.
330 minStep 5: Carefully open the pot. The beef and pork should be soft enough to pull apart with a fork, the chicken should come off the bone and read 165°F at the thickest part, and the pork and sausages at least 160°F. If not, reseal and cook for another 30 minutes.
Step 6: Lift everything onto large platters, slicing the meats and sausages. Spoon over some of the juices, and serve with bread, rice or massa sovada.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 52 g
- Carbs
- 33 g
- Fat
- 41 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cozido das Furnas take?
- About 370 minutes in total: 40 minutes to prepare and 330 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of kale or portuguese cabbage (couve)?
- Savoy or spring greens, same weight.
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