Portuguese boiled dinner

Yield: 8 servings

Measure 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

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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