Portuguese stew is much more than meat and potatoes. Learn why it\u2019s a staple of the country\u2019s cuisine, and where to get the best cozido<\/em> in Lisbon.<\/h3>\n\n\n\nThere\u2019s something about stew that never ceases to surprise me. First of all, consider the name: it simply does not sound appetizing. Ordinarily, I would never choose \u201cstew\u201d from a menu\u2014why order something I could put together in one pot?\u00a0<\/p>\n\n\n\n
But despite all my soup-based biases, I can\u2019t deny that the stuff is delicious. And when it comes to the world of stews, Portuguese cozido<\/em> is in a league of its own.<\/p>\n\n\n\nSo what makes Portuguese stew so special? What does this iconic yet underappreciated dish have to offer? Why should you try it, and most importantly, where? If these are the questions that keep you up at night, you\u2019re in the right place. Read on to learn everything there is to know about this classic Portuguese dish\u2014and where to find the best cozido <\/em>in Lisbon!<\/p>\n\n\n![\"Where](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/best-cozido-lisbon-1.png\")
<\/figure>\n\n\nPhoto Credit: David Stanley<\/a>, Text Overlay: Devour Lisbon Food Tours<\/a><\/em><\/p>\n\n\n\nPortuguese Stew: An Origin Story<\/h2>\n\n\n\n
Let\u2019s start at the beginning: what exactly does cozido <\/em>mean? The word itself refers to a culinary technique. Just as \u201cstew\u201d can be either a verb (the action of cooking something slowly) or a noun (the result of said cooking process), cozido<\/em> has multiple meanings.<\/p>\n\n\n\nAs an adjective, cozido<\/em> literally translates to \u201ccooked\u201d or \u201cboiled.\u201d As a noun, it refers to a combination of ingredients that have been cooked slowly over low heat. This process allows the flavors of each element to meld, and their textures to soften. Meat becomes tender and succulent; veggies turn into the most appealing kind of mush.<\/p>\n\n\n\nPortuguese stew is a hearty, rich and filling feast that\u2019s guaranteed to satisfy even the hungriest diner. While lighter soups like caldo verde<\/em><\/a> are a year-round staple on Portugal\u2019s tables, cozido<\/em> is more commonly eaten in the winter, to warm you up from within. At O Polic\u00eda<\/a> in Lisbon, \u201cit\u2019s on the menu from the beginning of October to April, but if we had it in summer it would still sell,\u201d according to Cristina Miranda<\/a>, one of the family-run restaurant\u2019s owners.<\/p>\n\n\n\nThe King of All Cozido<\/em><\/h3>\n\n\n\nThere are many variations of Portuguese stew, but the gold standard is the aptly named cozido \u00e0 portuguesa<\/em>. It\u2019s a combination of several different kinds of meat and vegetables, stewed together and served with rice. Its preparation is fairly simple: throw everything you have into a pot and let it simmer. In fact, it was most likely invented by poor Portuguese farmers who did exactly that.<\/p>\n\n\n\nThe first written recipe for cozido \u00e0 portuguesa <\/em>can be found in the book Arte de Cozinha<\/a> <\/em>by Domingos Rodrigues, originally published in 1680. Since then, it has become a symbol of national identity. Despite the fact that it\u2019s not the most visually pleasing of dishes, eventually it achieved celebratory status; these days, it\u2019s often made for special occasions.<\/p>\n\n\n\nAccording to Maura Rolo, an expert on local cuisine and co-owner of 33 Hostel<\/a>, \u201cCozido \u00e0 portuguesa<\/em> is a true feast of ingredients and flavors. It\u2019s one of the country\u2019s most typical and beloved dishes, and a real family meal.\u201d<\/p>\n\n\n\nSound familiar? <\/strong>Cozido \u00e0 portuguesa<\/em> is similar in many ways to the legendary cocido madrile\u00f1o<\/em><\/a> that you\u2019ll find in Madrid!\u00a0<\/p>\n\n\n\n![\"Cocido](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/cocido-madrilenCC83o-madrid.jpg\")
Cocido madrile\u00f1o<\/em> is a close cousin of cozido \u00e0 portuguesa. <\/em><\/figcaption><\/figure><\/div>\n\n\n\nAnatomy of a Portuguese Stew: What\u2019s in There?<\/h2>\n\n\n\n
While the preparation of cozido<\/em> may be simple, its ingredients list is long. Technically, any combination of slow-cooked delicacies can be called a stew, but let\u2019s focus on the most iconic kind. Cozido \u00e0 portuguesa <\/em>consists of three different categories: meat, vegetables and accompaniments.<\/p>\n\n\n\nWhen I say meat, I mean every kind of animal product imaginable. Pork ribs, bacon, chicken, beef, various types of sausage<\/a>, pig ears and trotters\u2026even straight-up pork fat. As Maura puts it, \u201cSome people like to add chicken or beans, but no one leaves out the delicious flavors of sausages like chouri\u00e7o<\/em>, lingui\u00e7a<\/em>, alheira<\/em> or farinheira<\/em>.\u201d Trust me: it\u2019s worth it to sample a bit of each meat, no matter how weird it might sound (or look, for that matter)!<\/p>\n\n\n\nWhile many might say that meat\u2019s the main attraction, my favorite part of cozido \u00e0 portuguesa <\/em>is the vegetables. Usually, you\u2019ll find some combination of cabbage, potatoes, sweet potatoes, yams, carrots, beans and leafy greens. But this stuff is far from vegetarian; it\u2019s all cooked together with the meat, suffusing it with a rich, salty and totally irresistible flavor.<\/p>\n\n\n\nFinally, you\u2019ll need some simple carbs to soak up all that stew. Cozido <\/em>usually comes with rice, and I highly recommend asking for bread as well. Dip it directly into the broth, and use it to clean your plate till it shines. I know I said the veggies are the best part, but if you add broth-soaked bread into the equation, it\u2019s impossible to pick a favorite.<\/p>\n\n\n\nWant to try preparing cozido<\/em> for yourself? Check out this recipe<\/a> to make it at home!<\/p>\n\n\n\n![\"Portuguese](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/best-cozido-lisbon--1.jpg\")
Sausage and veggies simmer together to create the perfect Portuguese stew. Photo credit: Lu\u00eds Estrela<\/a><\/figcaption><\/figure><\/div>\n\n\n\nCozido das Furnas<\/em>: An Azorean Tradition<\/h3>\n\n\n\nThe first time I tried authentic Portuguese cozido<\/em> was on the island of S\u00e3o Miguel in the Azores. Near the island\u2019s southeast coast, there\u2019s a town called Furnas<\/a> that\u2019s famous for its unique version of cozido<\/em>. Here the dish is prepared underground, and cooked entirely by the volcanic steam of natural hot springs.<\/p>\n\n\n\nPreparing a meal underground is no novel concept. In fact, it reminds me of similar techniques that I\u2019ve witnessed thousands of miles away, like curanto<\/a><\/em> in Chilo\u00e9<\/a> and cochinita pibil<\/a><\/em> in Yucat\u00e1n<\/a>. But what makes Cozido das Furnas <\/em>truly unique is how it utilizes nothing but natural heat and the liquids of the ingredients themselves\u2014no additives necessary.<\/p>\n\n\n\nThere\u2019s a particular area in Furnas reserved for the local restaurants to prepare their cozido<\/em>. You can walk around and examine the small mounds of dirt where the goods are buried, waiting to be dug up and devoured after several hours. The whole place smells like sulfur, and there are literally boiling hot springs all around you. It\u2019s an atmosphere unlike any other, and the perfect place to pass the time while you wait for lunch to be served.<\/p>\n\n\n\n![\"Portuguese](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/Devour-Lisbon-Cozido-das-Furnas-1.jpg\")
Authentic Cozido das Furnas from Restaurante Tonys on S\u00e3o Miguel. Photo credit: Melissa Haun<\/a><\/figcaption><\/figure><\/div>\n\n\n\nWhere to Find the Best Cozido in Lisbon<\/h2>\n\n\n\n
Maybe you can\u2019t make it all the way to S\u00e3o Miguel, but you still want to experience some authentic Portuguese stew. There are plenty of places to try it in the capital, whether you\u2019re looking for a basic version or something more unique.<\/p>\n\n\n\n
The first thing to know is that cozido<\/em> is typically eaten for lunch, and is often featured as a dish of the day. This makes it a bit harder to pin down, so keep your eyes peeled for the telltale handwritten menus of Lisbon\u2019s traditional tascas<\/em><\/a>. One place that\u2019s known to serve it, usually on Thursdays, is A Merendinha do Arco<\/a> in Baixa\u2014and for under \u20ac8 per person!<\/p>\n\n\n\nIf you\u2019re looking for the most Portuguese buffet imaginable, head to O Padeiro<\/a>. Located right by the Gulbenkian Museum, this place offers all-you-can-eat cozido<\/em> for \u20ac12.50 every Friday, Sunday and public holiday. The price includes drinks, coffee and dessert\u2026if you can manage to save any room.<\/p>\n\n\n\nUnique Takes on Portuguese Stew in Lisbon<\/h3>\n\n\n\n
In case you\u2019re still thinking about Cozido das Furnas<\/em>, rest assured that you can have something similar to the real thing right here in Lisbon. At Espa\u00e7o A\u00e7ores<\/a>, they prepare their own version every Friday and Sunday for lunch. It may be missing the key element of volcanic steam, but this is as close as you\u2019ll get without buying a plane ticket.<\/p>\n\n\n\n
So what makes Portuguese stew so special? What does this iconic yet underappreciated dish have to offer? Why should you try it, and most importantly, where? If these are the questions that keep you up at night, you\u2019re in the right place. Read on to learn everything there is to know about this classic Portuguese dish\u2014and where to find the best cozido <\/em>in Lisbon!<\/p>\n\n\n Photo Credit: David Stanley<\/a>, Text Overlay: Devour Lisbon Food Tours<\/a><\/em><\/p>\n\n\n\n Let\u2019s start at the beginning: what exactly does cozido <\/em>mean? The word itself refers to a culinary technique. Just as \u201cstew\u201d can be either a verb (the action of cooking something slowly) or a noun (the result of said cooking process), cozido<\/em> has multiple meanings.<\/p>\n\n\n\n As an adjective, cozido<\/em> literally translates to \u201ccooked\u201d or \u201cboiled.\u201d As a noun, it refers to a combination of ingredients that have been cooked slowly over low heat. This process allows the flavors of each element to meld, and their textures to soften. Meat becomes tender and succulent; veggies turn into the most appealing kind of mush.<\/p>\n\n\n\n Portuguese stew is a hearty, rich and filling feast that\u2019s guaranteed to satisfy even the hungriest diner. While lighter soups like caldo verde<\/em><\/a> are a year-round staple on Portugal\u2019s tables, cozido<\/em> is more commonly eaten in the winter, to warm you up from within. At O Polic\u00eda<\/a> in Lisbon, \u201cit\u2019s on the menu from the beginning of October to April, but if we had it in summer it would still sell,\u201d according to Cristina Miranda<\/a>, one of the family-run restaurant\u2019s owners.<\/p>\n\n\n\n There are many variations of Portuguese stew, but the gold standard is the aptly named cozido \u00e0 portuguesa<\/em>. It\u2019s a combination of several different kinds of meat and vegetables, stewed together and served with rice. Its preparation is fairly simple: throw everything you have into a pot and let it simmer. In fact, it was most likely invented by poor Portuguese farmers who did exactly that.<\/p>\n\n\n\n The first written recipe for cozido \u00e0 portuguesa <\/em>can be found in the book Arte de Cozinha<\/a> <\/em>by Domingos Rodrigues, originally published in 1680. Since then, it has become a symbol of national identity. Despite the fact that it\u2019s not the most visually pleasing of dishes, eventually it achieved celebratory status; these days, it\u2019s often made for special occasions.<\/p>\n\n\n\n According to Maura Rolo, an expert on local cuisine and co-owner of 33 Hostel<\/a>, \u201cCozido \u00e0 portuguesa<\/em> is a true feast of ingredients and flavors. It\u2019s one of the country\u2019s most typical and beloved dishes, and a real family meal.\u201d<\/p>\n\n\n\n Sound familiar? <\/strong>Cozido \u00e0 portuguesa<\/em> is similar in many ways to the legendary cocido madrile\u00f1o<\/em><\/a> that you\u2019ll find in Madrid!\u00a0<\/p>\n\n\n\n While the preparation of cozido<\/em> may be simple, its ingredients list is long. Technically, any combination of slow-cooked delicacies can be called a stew, but let\u2019s focus on the most iconic kind. Cozido \u00e0 portuguesa <\/em>consists of three different categories: meat, vegetables and accompaniments.<\/p>\n\n\n\n When I say meat, I mean every kind of animal product imaginable. Pork ribs, bacon, chicken, beef, various types of sausage<\/a>, pig ears and trotters\u2026even straight-up pork fat. As Maura puts it, \u201cSome people like to add chicken or beans, but no one leaves out the delicious flavors of sausages like chouri\u00e7o<\/em>, lingui\u00e7a<\/em>, alheira<\/em> or farinheira<\/em>.\u201d Trust me: it\u2019s worth it to sample a bit of each meat, no matter how weird it might sound (or look, for that matter)!<\/p>\n\n\n\n While many might say that meat\u2019s the main attraction, my favorite part of cozido \u00e0 portuguesa <\/em>is the vegetables. Usually, you\u2019ll find some combination of cabbage, potatoes, sweet potatoes, yams, carrots, beans and leafy greens. But this stuff is far from vegetarian; it\u2019s all cooked together with the meat, suffusing it with a rich, salty and totally irresistible flavor.<\/p>\n\n\n\n Finally, you\u2019ll need some simple carbs to soak up all that stew. Cozido <\/em>usually comes with rice, and I highly recommend asking for bread as well. Dip it directly into the broth, and use it to clean your plate till it shines. I know I said the veggies are the best part, but if you add broth-soaked bread into the equation, it\u2019s impossible to pick a favorite.<\/p>\n\n\n\n Want to try preparing cozido<\/em> for yourself? Check out this recipe<\/a> to make it at home!<\/p>\n\n\n\n The first time I tried authentic Portuguese cozido<\/em> was on the island of S\u00e3o Miguel in the Azores. Near the island\u2019s southeast coast, there\u2019s a town called Furnas<\/a> that\u2019s famous for its unique version of cozido<\/em>. Here the dish is prepared underground, and cooked entirely by the volcanic steam of natural hot springs.<\/p>\n\n\n\n Preparing a meal underground is no novel concept. In fact, it reminds me of similar techniques that I\u2019ve witnessed thousands of miles away, like curanto<\/a><\/em> in Chilo\u00e9<\/a> and cochinita pibil<\/a><\/em> in Yucat\u00e1n<\/a>. But what makes Cozido das Furnas <\/em>truly unique is how it utilizes nothing but natural heat and the liquids of the ingredients themselves\u2014no additives necessary.<\/p>\n\n\n\n There\u2019s a particular area in Furnas reserved for the local restaurants to prepare their cozido<\/em>. You can walk around and examine the small mounds of dirt where the goods are buried, waiting to be dug up and devoured after several hours. The whole place smells like sulfur, and there are literally boiling hot springs all around you. It\u2019s an atmosphere unlike any other, and the perfect place to pass the time while you wait for lunch to be served.<\/p>\n\n\n\n Maybe you can\u2019t make it all the way to S\u00e3o Miguel, but you still want to experience some authentic Portuguese stew. There are plenty of places to try it in the capital, whether you\u2019re looking for a basic version or something more unique.<\/p>\n\n\n\n The first thing to know is that cozido<\/em> is typically eaten for lunch, and is often featured as a dish of the day. This makes it a bit harder to pin down, so keep your eyes peeled for the telltale handwritten menus of Lisbon\u2019s traditional tascas<\/em><\/a>. One place that\u2019s known to serve it, usually on Thursdays, is A Merendinha do Arco<\/a> in Baixa\u2014and for under \u20ac8 per person!<\/p>\n\n\n\n If you\u2019re looking for the most Portuguese buffet imaginable, head to O Padeiro<\/a>. Located right by the Gulbenkian Museum, this place offers all-you-can-eat cozido<\/em> for \u20ac12.50 every Friday, Sunday and public holiday. The price includes drinks, coffee and dessert\u2026if you can manage to save any room.<\/p>\n\n\n\n In case you\u2019re still thinking about Cozido das Furnas<\/em>, rest assured that you can have something similar to the real thing right here in Lisbon. At Espa\u00e7o A\u00e7ores<\/a>, they prepare their own version every Friday and Sunday for lunch. It may be missing the key element of volcanic steam, but this is as close as you\u2019ll get without buying a plane ticket.<\/p>\n\n\n\n<\/figure>\n\n\nPortuguese Stew: An Origin Story<\/h2>\n\n\n\n
The King of All Cozido<\/em><\/h3>\n\n\n\n
Anatomy of a Portuguese Stew: What\u2019s in There?<\/h2>\n\n\n\n
Cozido das Furnas<\/em>: An Azorean Tradition<\/h3>\n\n\n\n
Where to Find the Best Cozido in Lisbon<\/h2>\n\n\n\n
Unique Takes on Portuguese Stew in Lisbon<\/h3>\n\n\n\n