PORTUGUESE COZIDO (one of the national dishes)

GET THE RECIPE: *** NOTE: traditionally this dish is not cooked as long as I cooked it in the video. Traditionally it is not cooked until the meat is falling off the bone. To cook it in a more traditional style (where are the meat stays intact and is not shred and fall apart ) reduce the cooking time above by about 1 1/2 hours. Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: RELATED RECIPES: INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc =========== RECIPE: pork shoulder or pork butt 4 pounds beef chuck 3 pounds pork belly 1 pounds pork feet 3 pounds pork tail 3 pound Portuguese sausage 2 pounds Carrots 3 pounds Cabbage 2 pounds collard greens 1 bunch turnips 1 pound parsnip 1 pound red potatoes 2 pounds yellow onions 2 head of garlic 1 white beans 2 cans tomato paste 1 can water 4 cups black pepper 1/2 TBSP cloves 1 TBSP cinnamon 2 tsp chopped rosemary 3 tsp Bay leaves 10 tsp red hot peppers 1 tsp 1/4-1/2 a tsp of salt per pound of meat. (So if you have 10 pounds of meat you would Need 5 tsp of granulated salt). Note: if you are using kosher salt you want to use about 3/4 of a tsp per pound of meat Cut up the beef, pork shoulder or pork butt in about 2-3 inch cubes. Cut the pork belly in about 1 inch cubes. Place in a large bowl or cookie sheet pan with the pork ears, pork feet, and pork tail; then sprinkle with salt. Ideally you want to salt the meat about 8 to 12 hours in advance or at least an hour before cooking. Add the salted meat to a large pot with 4 cups of water, the spices, herbs and garlic (note: add half the spices now and the other half when you add the cabbage. Simmer over low heat for 2 - 3 hours. (two hours if you want to meet to be intact but tinder, and three hours if you want to meet to be "falling off the bone”,/shredded and falling apart tender). Cut the root vegetables in large pieces. Cut the cabbage and collard greens and place in a separate bowl. After the meat has simmered for 2-3 hour add the root vegetables and tomato paste. Cook for about 30 minutes then add the sausage, canned bean, (2nd half of the spices) cabbage and collard greens. Cook for an additional 1 - 1.5 hours. Taste and decide if you think it needs more salt or spices. You know it's done when you could easily pierce a carrot or potato with a fork. *** NOTE: traditionally this dish is not cooked as long as I cooked it in the video. Traditionally it is not cooked until the meat is falling off the bone. To cook it in a more traditional style reduce the cooking time above by about 1 1/2 hours. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.