There are an infinite number of long cooking recipes using meat and vegetables in Europe that are the basis for “feijoada” and “cozido”. The “cozido” however, is far closer to its “ancestors”, differentiated almost exclusively by the addition of local ingredients, and some of them are quite sweet, such as sweet potatoes, “mandioquinha” and bananas.
Ingredients
• 500 g beef cubes
• 150 g portughese sausage
• 300 g pork ribs
• 2 ripe tomatoes
• 1 onion
• 1 garlic clove
• 1 bay leaf
• 1 small bunch of parsley tied with string
• salt and chilli pepper
• olive oil
• 200 g potatoes
• 200 g sweet potatoes
• 150 g carrots
• 200 g pumpkin
• 200 g savoy cabbage
• 200 g manioc
• 200 g eddoe
• 200 g yam
• 1 chayotte
• 100 g wild cabbage or Kale Black Tuscany
• 2 plantain bananas or normal bananas
Preparation method
- Chop the tomatoes, the onions and the garlic. Put them in a large pan with the beef cube and the other meats and sautée in the oil.
- Add ½ litre of boiling water, the herbs and spices, cover the pan and cook over low heat.
- Cut the vegetables into chunks and cook them in another pan with 1 litre of boiling salted water. Once a vegetable piece is soft remove from the pan and set aside.
- Combine cooked vegetables and meat in one pot, remove parsley and bay leaf.
- Remove some of the stock and set aside to make the “pirão”.
- Add the peeled bananas and simmer for a few minutes to blend the flavors together.
- Serve with “arroz branco” and “pirão”.
Yield: 6 – 8 servings.
Posted on: 11 November 2011
I’m an architect. I was born in Brazil and my father was Italian.