The Azores, an enchanting archipelago known for its natural beauty and volcanic landscape, is home to a culinary gem like no other, Cozido das Furnas.
This traditional Portuguese dish is a hearty, slow-cooked stew that uniquely harnesses the geothermal power of the island of São Miguel. Prepared using the heat from volcanic steam vents, this dish brings together a mix of meats and vegetables for a meal infused with the earth’s natural flavors.
Ingredients:
For this recipe, you’ll need a mix of meats, sausages, and vegetables. Here’s what goes into an authentic Cozido das Furnas:
Meats and Sausages:
- 500g pork shoulder, cut into chunks
- 500g beef brisket, cut into chunks
- 1 smoked chouriço (Portuguese sausage)
- 1 blood sausage (morcela)
- 1 chicken thigh (optional)
Vegetables:
- 4 large potatoes, peeled and halved
- 2 carrots, peeled and cut into large chunks
- 1 cabbage, quartered
- 2 sweet potatoes, peeled and halved
- 1 turnip, peeled and cut into chunks
Seasoning:
- Salt and black pepper to taste
- 2 bay leaves
- 2 cloves of garlic, minced
Instructions:
- Season the Meats: Rub the pork, beef, and chicken (if using) with salt, pepper, and minced garlic. Let it marinate for at least an hour to enhance the flavors.
- Prepare the Cooking Bag: In Furnas, locals traditionally use a cloth or a specialized cooking bag to hold the ingredients. If you’re recreating this dish at home, a heavy-duty cooking bag or a large stockpot will work.
- Layer the Ingredients: Place the seasoned meats at the bottom of the bag or pot, followed by the sausages. Add the vegetables on top, arranging them in a way that allows everything to cook evenly. Add the bay leaves for added flavor.
- Secure and Cook: If you’re lucky enough to be in Furnas, the bag is placed in a volcanic pit where it is buried and left to cook for 5-6 hours using geothermal steam. At home, you can mimic this process by placing the bag or pot into an oven preheated to 150°C (300°F) and cooking for about 4 hours.
- Check and Serve: Once the cooking time is complete, remove the bag or pot from the oven or pit. Carefully open it and let the steam escape. Serve hot on a large platter, placing the meats and sausages in the center and arranging the vegetables around them.
Serving Suggestions:
Cozido das Furnas is best enjoyed with a side of crusty bread and a robust red wine. The unique cooking method gives the dish a subtly smoky, earthy flavor that reflects the volcanic origins of the Azores.
A Taste of Tradition:
Cozido das Furnas is more than just a meal; it’s an experience that connects the diner to the island’s geothermal wonders. The slow-cooked blend of meats and vegetables, steamed by volcanic heat, results in a dish that is tender, flavorful, and deeply rooted in the cultural identity of São Miguel. If you ever have the chance to visit Furnas, experiencing this traditional dish cooked in its natural environment is a must.
Try making this recipe at home to bring a piece of the Azores to your table!
