Recipe from Falling Off the Bone by Jean Anderson (Wiley, 2010)Every country, it seems, has its own boiled dinner and this one - quintessential comfort food - belongs to Brazil. Because ingredients are added in stages, cozido is best cooked in a heavy Dutch oven on top of the stove.
Note: To save time, I use the bagged-in-plastic peeled baby carrots now sold at most supermarkets instead of trimming, peeling, and chunking "grown-up" carrots. I also take advantage of another supermarket staple - frozen corn-on-the-cob chunks.
1. Place beef, onion, garlic, vinegar, salt, and pepper in a large nonreactive bowl, toss well, and let stand at room temperature 30 minutes.
- 2 pounds boneless beef chuck, trimmed of excess fat and cut in 1 1/2-inch cubes
- 1 medium yellow onion, coarsely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 cup bacon drippings or vegetable oil
- 1 quart (4 cups) cold water (about)
- 1 1/2 cups peeled baby carrots (see Note above)
- 2 medium all-purpose potatoes, peeled and cut in 1-inch cubes
- 2 medium sweet potatoes, peeled and cut in 1-inch cubes
- 2 medium turnips, peeled and cut in 1-inch cubes
- 1/4 medium cabbage, cored and sliced crosswise at 1/2-inch intervals
- 6 frozen mini sweet corn on the cob, partially thawed (see Note above)
2. Heat drippings in a large heavy nonreactive Dutch oven over high heat until ripples appear on pan bottom - about 1 1/2 minutes.
3. Add beef mixture and cook, stirring often, until nicely browned - 8 to 10 minutes. Add enough water to barely cover ingredients and bring to a boil, skimming off froth from surface if it accumulates. Adjust heat so mixture bubbles gently, cover, and simmer until beef is tender - 1 1/2 to 2 hours.
4. Add carrots, potatoes, sweet potatoes, turnips, cabbage, and if needed, about 1 cup additional water, and bring to a boil. Adjust heat so mixture simmers lazily, cover, and cook until meat and vegetables are tender - about 30 minutes.
5. Add corn, cover, and cook just until corn is hot - about 10 minutes. Taste for salt and pepper and adjust as needed.
6. To serve, ladle into heated large soup plates, making sure each person gets meat as well as some of each vegetable.
MAKES 6 SERVINGS