Portuguese stew with cannabis (Cozido à Portuguesa)
Portuguese stew, also known as Cozido à Portuguesa, is a hearty and flavorful dish that is popular in Portugal and other Portuguese-speaking countries. This stew is typically made with a variety of meats, vegetables, and beans, and slow-cooked to perfection. The combination of different meats and vegetables gives this dish a complex flavor profile that is sure to please any palate.
Tips and tricks
- Use high-quality meats for the best flavor. Try to source meats that are free-range and organic.
- To save time, you can use canned beans instead of cooking them from scratch.
- Don't be afraid to adjust the seasoning to your taste. Add more salt, pepper, or spices if needed.
- This recipe makes a large batch, so consider freezing any leftovers for later use.
Portuguese stew recipe with cannabis (Cozido à Portuguesa):
Portuguese stew is a hearty and filling dish that is perfect for colder weather. It has a rich and savory flavor that comes from the combination of different meats and vegetables. This dish is often served with bread and a glass of wine, making it the perfect meal for a cozy night in.
Preparation time: 30 minutes
Cooking time: 3-4 hours
Calories: 420 per serving
- 4 carrots (peeled and chopped)
- 4 potatoes (peeled and chopped)
- 1 small cabbage (chopped)
- 1 large cooking onion (chopped)
- 4 garlic cloves (minced)
- 1 pound beef brisket (cut into chunks)
- 1 pound pork shoulder (cut into chunks)
- ½ pound smoked sausage (sliced)
- ½ pound bacon (chopped)
- 1 16-oz can of white beans (drained and rinsed)
- 1 tablespoon cannabis-infused olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground cloves
- 2 bay leaves
- Salt and pepper (to taste)
- Large pot
- Cutting board
- Wooden spoon
- Measuring cups
- Measuring spoons
Cook the bacon in a large pot over medium heat until it’s nice and crispy.
Remove the bacon slices from the pot and set them aside for now.
Brown the beef and pork in the bacon fat that’s left in the pot over medium-high heat.
Remove the cooked meat from the pot and set it aside for now.
Add the onion and garlic to the bacon fat in the pot and cook the ingredients over medium heat for approximately 5 minutes, or until tender and fragrant.
Now, add the bay leaves, paprika, cumin, coriander, cloves, and sausage to the pot and cook it all together for 5 minutes.
Add the cooked pork and beef back to the pot followed by just enough water to cover the chunks.
Let the stew simmer for 1-2 hours, or until the meat is tender.
Dump the carrots, potatoes, and cabbage into the stew and cook it for another 30 minutes, or until all of the vegetables are tender.
Pour the white beans and cannabis-infused oil into the pot, stir, and let the stew cook for 10 more minutes.
Taste and season the stew with salt and pepper.
Serve bowls of this stew piping hot with crusty slice bread and a glass of red wine.
Portuguese stew can be kept in the fridge in an airtight container for up to 3-4 days or frozen for up to 2 months. When you’re ready to reheat it, just add a splash of water or some broth to thin out the stew because it will be very thick once it cools.