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Portuguese boiled dinner. This meal is so popular in our immediate family, that we are always looking for excuses to make it. My daughter could eat it 7 days a week. It takes a bit of time, but it's well worth it. In other countries you have English boiled dinner, pot au feu in France and Québec and other names.
Perfect for a cool autumn evening or winter night's supper. I'd even have it in the spring and summer as it is very healthy as all the meal is boiled.
- 1 whole onion
- 1 small blade roast or rump roast
- 2 veal shanks
- 2 pork hocks
- 2 pork feet (optional)
- 2 pork ears (optional)
- ½ chicken (optional)
- ½ a chorizo or linguiça. you can also use blood pudding or spicy sausage if you can't find chorizo or linguiça.
- 1 Polish sausage (this is not typical, but i like to add it)
- 4 large carrots cut in large chunks
- 1 large rutabaga cut in large chunks
- beef broth powder or salt and pepper to season
- 1 small turnip (optional) cut in large chunks
- 4 potatoes whole
- 1 small head of cabbage cut into large chunks
- 1 bunch of kale or turnip greens cut into large pieces
- 1 tsp of baking soda
- In a large stock pot place the whole onion, roast, veal, pork, chicken and sausages.
- Boil all for 1 hour to 1 hour and a half or until the meat starts to separate from the bone.
- Skim off the white scum that always happens and add water as needed.
- Once the meat is cooked, remove all the meats and set aside until it can be handled easily.
- In the meantime, add the seasonings and/or the broth.
- Adding the broth will add an extra element of flavor and a nice color.
- Add the vegetables except for the cabbage and the kale.
- Cut the meat off the bones and cut them into large chunks. Return them to the vegetables as they cook.
- Add the cabbage and the kale or turnip greens.
- Add the baking soda to prevent the greens from turning black.
- Continue to cook until the cabbage and greens are wilted, the vegetables are tender.
- You then remove the meats, vegetables, and greens onto a separate platter with some of the liquid to keep everything from drying out and serve this as a second course.
- The balance of the broth can be served as a first course soup either plain or by adding some pasta or rice.
- Makes a lot and is delicious with a chunks of bread.