Portuguese Mixed Meat and Vegetable Boil

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A rustic Portuguese feast where beef, pork, chicken, smoked sausages, and seasonal vegetables are simmered together in one pot. Each ingredient is added at its own time so every component emerges tender, deeply savory, and ready to share family-style from a single platter.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 6 gSugar
• 48 gProtein
• 1280 mgSodium
• 1120 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 38 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the meats and sausages

• 1 lb beef chuck, cut into 2-inch pieces
• 1 lb pork belly, skin on, cut into chunks
• 1 chicken leg quarter (about 12 oz)
• 1 pig's ear, cleaned (optional)
• 3/4 lb smoked pork spare ribs
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp coarse salt

For the vegetables

• 1 small green cabbage, cored and cut into 6 wedges
• 4 medium carrots, peeled and cut into 2-inch chunks
• 2 turnips, peeled and quartered
• 1 large yellow onion, peeled and quartered
• 1.5 lbs Yukon Gold potatoes, peeled and halved
• 4 garlic cloves, smashed

For the sausages and serving

• 1 Portuguese chourico sausage (about 8 oz)
• 1 morcela or blood sausage (about 6 oz)
• 3 cups cooked short-grain white rice, warm
• Extra-virgin olive oil, for drizzling
• Flaky sea salt, to taste

Directions

1. Place the beef chuck, pork belly, chicken leg, and pig's ear (if using) in a large stockpot. Add the bay leaves, peppercorns, and 1 tablespoon salt, then cover with 10 cups of cold water. Bring slowly to a boil over medium-high heat, skimming any foam, then reduce to a gentle simmer for 1 hour.
2. Add the smoked pork ribs to the pot and continue to simmer uncovered for 30 minutes, until the meats are nearly tender.
3. Drop in the carrots, turnips, onion, and smashed garlic. Simmer 15 minutes so the root vegetables begin to soften.
4. Add the potatoes and simmer 10 minutes longer.
5. Lay the cabbage wedges on top of the simmering liquid and cook 8 minutes, just until wilted but still bright green.
6. While the vegetables finish, place the chourico and morcela in a small saucepan with water to cover. Simmer gently for 10 minutes to heat through and render some fat, then slice into thick coins.
7. Using a slotted spoon, lift out the meats, sausages, and vegetables and arrange them on a large warmed platter. Slice the larger beef and pork pieces across the grain.
8. Pour the broth into a separate bowl to serve as a first-course soup if desired.
9. Bring the platter to the table alongside the warm rice, a small pitcher of olive oil, and a dish of sea salt so diners can build their own plates.

Cook’s Notes

• Stagger ingredient additions by cooking time so the cabbage stays green and the beef falls apart at the same moment.
• Save a few cups of the rich broth and serve it as a clear first-course soup with a little shredded cabbage or thin noodles.
• If morcela is unavailable, substitute with another smoked blood sausage or an extra link of chourico for smoky depth.
• A pot at least 10 quarts wide is essential so all components can simmer in a single layer of broth.
• Traditionally the platter is placed in the center of the table and everyone serves themselves with bread to soak up the juices.

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