Portuguese boiled dinner
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | beef round |
| 1½ | pounds | pork loin |
| 2½ | pounds | fryer chicken |
| 1.00 | pounds | hot italian sausage |
| ½ | pounds | chorizo |
| ¼ | pounds | bacon; in one piece |
| 2.00 | bouquet garni | |
| 4.00 | bay leaves | |
| 2.00 | quart | water |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 4.00 | turnips; peeled, quartered | |
| 3.00 | carrots; peeled, chopped | |
| 1.00 | pounds | new potatoes; quartered |
| 1.00 | small | cabbage; cut into wedges |
| ¼ | cup | chopped parsley |
| 4.00 | cup | saffron rice |
Directions
In a large sauce pan, add the beef, pork, chicken, sausage, chorizo, bacon, bouquet garnis, bay leaves and water. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook for about 1½ hours or until the meat is tender. Remove the meat from the pan and set aside. Add the turnips, carrots, and potatoes.
Bring the liquid back to a boil and reduce to a simmer. Cook for 20 minutes. Add the cabbage and continue to cook for 30 minutes. Slice the beef, pork loin, sausage and chorizo, ½-inch thick. Dice the bacon. In a hot saute pan, render the bacon until crispy. About 5 minutes before the cabbage is done, return the beef, pork, chicken and sausages to the pot. Stir in the parsley and re-season if needed.
Serve the boil with saffron rice. Garnish with crispy bacon. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A14 broadcast 02-11-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-24-1997
Recipe by: Emeril Lagasse
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