Portuguese stew (Portugiesischer Eintopf)

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
5 4
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 6
  • 200 g Chickpeas
  • 2 Onions
  • 2 Garlic cloves
  • 800 g Beef (from the rump)
  • 1 (approx. 500 g) smoked ham bone
  • 7-10 Tbsp Salt
  • 1 (approx. 1.2 kg) ready-to-cook chicken
  • 125 g small carrots
  • 400 g Potatoes
  • 1/2 (500 g) White cabbage
  • 300 g Broccoli
  • 1/2 bunch Parsley
  • 200 g smoked garlic sausage
  • 7-10 Tbsp coarse pepper

Directions

  1. 1

    Chick peas covered with cold water are best soaked overnight. Peel and quarter the onions. Peel garlic. Put beef, ham bones, a teaspoon of salt, onion and garlic in a large pot.

  2. 2

    Fill with enough water to cover everything and bring to the boil at the highest setting, skimming off the rising foam. Cover and let it boil for two hours at medium heat. Then add the drained chickpeas.

  3. 3

    Let it cook for another hour. Put the chicken into a second pot. Add a litre of the broth to the chicken. Cover and cook for one hour. In the meantime, peel and wash the carrots and cut them in half lengthwise.

  4. 4

    Peel, wash and halve the potatoes. Clean and wash the white cabbage and remove the stalk. Cut cabbage into large pieces. Clean and wash broccoli, cut into small florets. After 40 minutes add sausage, carrots, cabbage and potatoes.

  5. 5

    Wash the parsley and put a bouquet aside for garnishing. Chop the rest. After 50 minutes cooking time add broccoli and chopped parsley to the chicken pot. Remove the chicken and beef from the broth.

  6. 6

    Remove the skin from the poulard. Remove the meat from the bones and cut it into small pieces. Cut the beef into small pieces as well. Pour stock through a sieve and collect it. Arrange meat and vegetables on a plate.

  7. 7

    Pour in some broth. (Use the rest of the stock for other purposes.) Garnish with parsley.

Categories & Tags

Main DishesexoticSoupsStew