Bouillon Portugaise

Background and History

Bouillon Portugaise, often simply known as Portuguese Broth, is a traditional and hearty soup that hails from the rich culinary heritage of Portugal. This dish has been a staple in Portuguese homes for generations, offering a warm and comforting meal that embodies the flavors of the region. The soup typically combines fresh vegetables, aromatic spices, and succulent meats, simmered to perfection. Historically, Bouillon Portugaise was a favorite among farmers and fishermen who relied on these nourishing and easily accessible ingredients. Today, it continues to be celebrated for its versatility and depth of flavor, often enjoyed as a starter or a standalone meal.

Ingredients

• Beef Shank - 1 pound
• Onions - 2 large, chopped
• Garlic - 4 cloves, minced
• Carrots - 3, chopped
• Potatoes - 3, peeled and diced
• Cabbage - 1/2 head, shredded
• Tomatoes - 3, diced
• Olive Oil - 2 tablespoons
• Bay Leaves - 2
• Paprika - 1 teaspoon
• Parsley - 1 bunch, chopped
• Salt - to taste
• Black Pepper - to taste
• Water - 8 cups

Preparation

Before diving into the cooking process, it’s essential to prepare all the ingredients. Begin by thoroughly rinsing the beef shank under running water to remove any impurities. Pat it dry with paper towels and set aside. Next, peel and chop the onions and garlic, and set them aside in a bowl. Proceed to peel the carrots and potatoes, chopping them into even sizes to ensure uniform cooking. Rinse and shred the cabbage and dice the tomatoes. Having all your ingredients prepped and ready will make the cooking process smoother and more efficient.

Cooking Process

Heat the olive oil in a large stockpot over medium heat. Add the chopped onions and garlic to the pot, sautéing them until they become fragrant and translucent. This should take about 5 minutes. Once the aromatics have softened, add the beef shank to the pot. Brown the meat on all sides for approximately 10 minutes to seal in the flavors.

After browning the beef, introduce the chopped carrots, potatoes, shredded cabbage, and diced tomatoes into the pot. Stir well to combine all the ingredients. Add the bay leaves and sprinkle the paprika for an added depth of flavor.

Pour in 8 cups of water, ensuring all the ingredients are submerged. Season with salt and black pepper to taste. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 2 hours. During this time, the flavors will meld together, and the beef will become tender. Remember to stir occasionally and skim off any foam or impurities that rise to the surface.

Using a cooking timer can help you keep track of the simmering process. After 2 hours, check the tenderness of the meat and adjust seasoning if necessary. The broth should be flavorful, and the vegetables should be tender yet intact.

Serving Suggestions

Once the Bouillon Portugaise is ready, remove the bay leaves before serving. Stir in the freshly chopped parsley for a burst of color and freshness. The soup can be served piping hot as a starter or as a main course with crusty bread on the side. The savory broth, combined with tender meat and vegetables, offers a deeply satisfying meal perfect for any occasion.

Enjoying Bouillon Portugaise is often about savoring the simplistic yet rich flavors developed through the cooking process. Share it with family and friends to experience the genuine taste of Portuguese culinary traditions!