| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Portuguese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef round |
| 1 1/2 |
lb |
Pork loin |
| 1 |
|
Fryer; (2 1/2-pound) |
| 1 |
lb |
Hot Italian sausage |
| 1/2 |
lb |
Chorizo |
| 1/4 |
lb |
Bacon; in one piece |
| 2 |
|
Bouquet garni |
| 4 |
|
Bay leaves |
| 2 |
qt |
Water |
| 4 |
|
Turnips; peeled and quartered |
| 3 |
|
Carrots; peeled and chopped |
| 1 |
lb |
New potatoes; quartered |
| 1 |
sm |
Cabbage; cut into wedges |
| 1/4 |
c |
Chopped parsley |
| 4 |
c |
Saffron rice |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA14
In a large sauce pan, add the beef, pork, chicken, sausage, chorizo, bacon,
bouquets, bay leaves and water. Season with salt and pepper. Bring the
liquid up to a boil and reduce to a simmer. Cook for about 1 1/2 hours or
until the meat is tender. Remove the meat from the pan and set aside. Add
the turnips, carrots, and potatoes. Bring the liquid back to a boil and
reduce to a simmer. Cook for 20 minutes. Add the cabbage and continue to
cook for 30 minutes. Slice the beef, pork loin, sausage and chorizo,
1/2-inch thick. Dice the bacon. In a hot saute pan, render the bacon until
crispy. About 5 minutes before the cabbage is done, return the beef, pork,
chicken and sausages to the pot. Stir in the parsley and reseason if
needed. Serve the boil with saffron rice. Garnish with crispy bacon.
Yield: 8 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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