To begin, place the beef shank and pork belly in a large stockpot. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface. Add the onion and season lightly with salt. Simmer for 45 minutes. Proceed to add poultry.

Add the chicken pieces to the pot. Simmer for another 30 minutes over low heat. Maintain a gentle simmer to avoid breaking the meat apart. Begin preparing the vegetables while the broth cooks.

Peel and cut all the vegetables into large, even pieces. Keep the cabbage wedges slightly larger so they do not overcook. Set aside. Move on to the sausages.

Add the chouriço, morcela, and farinheira to the pot. Cook for 20–25 minutes, covered. These sausages release oils and seasoning into the broth, enriching the base. Remove and set them aside to cool before slicing.

Add the carrots, turnips, potatoes, and leek to the broth. Simmer for 20 minutes until just tender. Check doneness with a fork before continuing. Transition to cabbage next.

Place the cabbage wedges on top of the other ingredients. Cook uncovered for 10–15 minutes. Avoid overcooking the cabbage to keep its structure intact. Optional: cook pasta or rice separately now.

Taste the broth and adjust with more salt or freshly ground black pepper as needed. Allow all elements to rest for 10 minutes in the warm broth while preparing to serve. Move to slicing and arranging.

Carefully remove all meats and sausages. Slice the sausages and chicken into serving pieces. Arrange neatly on a large platter. Prepare the vegetables for plating.

Using a slotted spoon, lift out the vegetables and place them alongside the meats. Arrange by colour and shape for visual appeal. If using rice or pasta, serve on the side with a ladle of broth.

Serve Cozido à Portuguesa hot, family style, with ladles of the rich broth poured over rice or pasta if used. Drizzle with a bit of olive oil if desired. A side of spicy mustard or piri piri sauce adds a lovely contrast.