Portuguese Boiled Dinner

Ingredients

• 1.5 lbs beef chuck roast, cut into 3-inch chunks
• 1 lb pork shoulder, cut into 3-inch chunks
• 1 piece smoked ham hock, halved crosswise
• ½ lb cured beef tongue, halved lengthwise
• ½ lb smoked pork shoulder, halved
• ½ lb fresh chouriço sausage, cut into 2-inch pieces
• 1 whole large yellow onion, quartered
• 4 whole garlic cloves
• 2 whole bay leaves
• 1.5 cups dried chickpeas, soaked overnight and drained
• 3 whole large carrots, cut into 2-inch batons
• 4 whole medium waxy potatoes, halved
• ½ whole small cabbage head, cut into 6 wedges
• 1 whole turnip, peeled and cut into 2-inch pieces
• 1.5 teaspoons sea salt
• 1 teaspoon whole black peppercorns
• 4 quarts cold water

Instructions

1. 1

   If using dried chickpeas, soak 1.5 cups in cold water overnight (or 8 hours minimum), then drain thoroughly. If using canned chickpeas, drain and rinse two 15-ounce cans under cold water.

2. 2

   If using fresh beef tongue, blanch it first: bring a large pot of salted water to a boil, add the tongue, and simmer for 15 minutes. Drain, let cool slightly, then peel away the outer skin with a paring knife — it should come off easily. Cut into 2-inch chunks. This step can be done while other ingredients are being prepped.

3. 3

   Pat the beef chuck and pork shoulder completely dry with paper towels and cut into 3-inch chunks if not already done — uniform sizes ensure even cooking.

4. 4

   Prepare all vegetables: cut 3 large carrots into 2-inch batons, halve 4 medium waxy potatoes lengthwise, cut a small 0.5-lb cabbage head into 6 even wedges, and peel and cut 1 turnip into 2-inch pieces. Leave the skin on the potatoes — it holds them together during the long cook.

5. 5

   Pour 4 quarts of cold water into a 12-quart stockpot. Add the prepared beef chuck, pork shoulder, ham hock, beef tongue, smoked pork shoulder, and chouriço sausage. The water should cover everything by 2 inches — add more if needed.

6. 6

   Place the pot over medium-high heat and bring to a rolling boil. Once boiling, immediately reduce to medium and use a skimmer or slotted spoon to remove the white foamy impurities that rise to the surface for about 5 minutes. This produces a clear, clean broth instead of a murky one.

7. 7

   Add 1 large yellow onion (quartered), 4 peeled garlic cloves (left whole), 2 bay leaves, 1.5 teaspoons of sea salt, and 1 teaspoon of whole black peppercorns. Stir gently, cover partially with the lid ajar, and maintain a slow, steady simmer — small bubbles should break the surface occasionally, not a rolling boil.

8. 8

   Simmer the meat for 1 hour and 15 minutes, skimming any impurities that rise every 20 minutes or so. You're building a clean, refined broth here, so don't skip this step.

9. 9

   Add the drained soaked chickpeas (or canned) to the broth. Stir well and return to a gentle simmer. Continue cooking the meat and chickpeas together for another 45 minutes until the chickpeas are just starting to soften.

10. 10

    Add the prepared carrots, potatoes, turnip, and cabbage wedges in layers — place the harder vegetables (carrots, turnip, potatoes) in first, then top with the cabbage. Do not stir; let them settle into the broth naturally. Return to a gentle simmer.

11. 11

    Simmer uncovered for 30-35 minutes until all vegetables are completely tender when pierced with a fork, the meat is fork-tender and nearly falling apart, and the broth has deepened in color. Taste the broth — it should be rich, savory, and well-seasoned. Add more salt if needed, a few pinches at a time.

12. 12

    Carefully transfer all meat pieces to a large serving platter using a slotted spoon — keep them warm. Use a skimmer to lift the vegetables from the broth and arrange them around the meat, grouping each type together for a traditional presentation.

13. 13

    Strain the broth through a fine-mesh strainer into a clean pot, discarding the onion, garlic, and bay leaves. Return the strained broth to medium heat and bring to a gentle simmer. Taste again and adjust salt if needed — the broth should be the star here, complex and deeply flavored.

14. 14

    To serve traditionally, ladle the hot broth into individual soup bowls and serve as a first course. Follow with the platter of meats and vegetables, torn pieces of fresh crusty bread, and a simple green salad dressed with vinegar and olive oil. Guests serve themselves portions of both broth and solids onto their plate.

Tools you’ll need

• 12-quart stockpot
• chef's knife
• cutting board
• paring knife
• skimmer or slotted spoon
• fine-mesh strainer
• large serving platter
• measuring cups and spoons
• wooden spoon

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