Cozido à Portuguesa (Portuguese Boiled Dinner)

• 700 g Beef brisket, boneless
• 500 g Pork belly, skin on
• 4 Chicken thighs, bone-in, skin-on
• 1 large Yellow onion
• 6 cloves Garlic
• 2 Bay leaves
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt, plus more to taste
• 250 g Chorizo sausage
• 250 g Smoked sausage
• 900 g Idaho potato
• 400 g Carrot
• 1 small Savoy cabbage

1. Put the beef brisket, pork belly and chicken thighs into a large stockpot. Add the onion, garlic, bay leaves, peppercorns and fine sea salt, then cover with cold water by about 3 cm. Bring slowly to a gentle simmer, skimming any foam from the surface.
2. Keep the pot at a very gentle simmer, partially covered, for 75 minutes, turning the meats once or twice so they cook evenly. The broth should barely bubble and the meats should be starting to feel tender. Skim the surface occasionally to keep the broth clear.
3. Add the chorizo sausage and smoked sausage to the pot and simmer for 20 minutes. While they cook, peel the potatoes and cut them into large chunks, then peel the carrots and cut into thick pieces. Cut the savoy cabbage into wedges, keeping the core intact so the wedges hold together.
4. Add the potatoes and carrots and simmer for 20 minutes, or until they are nearly tender. Add the cabbage wedges and simmer for a further 10 to 15 minutes, until the cabbage is tender and the potatoes are cooked through. Taste the broth and add a little more fine sea salt if needed.
5. Lift out the meats, sausages and vegetables with tongs and drain briefly in a colander set over a bowl, reserving the broth. Slice the brisket and pork belly, and cut the sausages into thick rounds; keep the chicken thighs whole or halve them if large. Arrange everything on a warm platter with the vegetables, and serve with bowls of the hot broth to spoon over at the table.

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