Serves 4


Veal trotter broth

1 veal trotter

1 bay leaf

21 g sea salt

1 chicken leg

20 g chickpea

½ onion

¼ carrot

1 bunch of fresh parsley

2 cloves

4 g black peppercorns

To finish the broth

100g pork jowl or bacon

100g “farinheira” cured sausage

100g “morcela” cured sausage

100g chorizo sausage

2 bunches of fresh peppermint

Cabbage purée

½ Savoy cabbage

1 onion

Olive oil

10 g Dijon mustard

To garnish

6 pearl onions

4 leaves Savoy cabbage

8 baby carrots

4 baby turnips

Fleur de sel

Olive oil

Small peppermint leaves


In advance, season the jowl or bacon for 6 hours. Rinse, dry and place the meat in a vacuum bag, and then cook it for 16 hours at 63 °C. If you don’t have vacuum bags, poach in unsalted water, for 2 hours, in a slow boil.

The broth

Singe the veal trotter and leave it in water, to bleed. Open the veal trotter and place 21 g of sea salt inside it, along with a bay leaf, letting the flavours infuse for 24 to 48 hours. Wash the veal trotter thoroughly and put it in a pan with 2 litres of water, adding the onion, the cloves, the pepper, the chicken leg, the chickpea, the carrot and the parsley. Simmer for 4 hours.

To finish the veal trotter broth

Aromatize it with the cured sausages and the chorizo, cooking them (cut into slices) in the broth for 30 minutes. Strain the broth in a fine mesh sieve and set aside the sausages and the broth. Finish off the broth with fresh peppermint, allowing it to infuse for10 minutes.

Savoy cabbage purée

Cut the cabbage into pieces, wash it and drain it. Sauté 1 onion, coarsely chopped, in olive oil. Add the cabbage, stir, and then add some broth, letting the cabbage stew until well cooked. With a hand blender, purée the cabbage for 5 minutes at maximum speed. Strain the purée in a fine mesh sieve and correct the seasoning by adding the mustard. Set aside.

To serve

Peel the baby turnip, simmer it in the broth until cooked, and then cut it into quarters. Cook the pearl onions in the same way, and cut them in halves. Also cook the baby carrots.Cut the cabbage leaves into pieces of about 12 cm in diameter, and cook them in the broth.Reheat the “cozido” broth with the vegetables. Also reheat the jowl or bacon.Serve the jowl or bacon with the cabbage purée and the cabbage leaves, seasoning with fleur de sel.Scatter some small peppermint leaves, the pieces of turnip, the carrots and the onions, and serve the “cozido” broth in a small jar.

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