100g of beef bones
100g of white beans
500g of beef shank
2kg of pork shoulder
1kg of sweet potatoes cut in half
3 green corn stalks cut in half
3 carrots cut into 3 pieces
4 cloves of garlic mashed
Half a cup of parsley
One cup of chopped kale
300g of sweet potatoes
300g of cabbage cut into large cubes
3 portuguese sausages sliced and blanched
2 pork chops sliced and blanched
2 eggplants sliced and blanched
1 small cabbage head cut into 6 pieces
Salt, black pepper, mustard seeds, and olive oil to taste
100g of beef bones
100g of white beans
500g of beef shank
2kg of pork shoulder
1kg of sweet potatoes cut in half
3 green corn stalks cut in half
3 carrots cut into 3 pieces
4 cloves of garlic mashed
Half a cup of parsley
One cup of chopped kale
300g of sweet potatoes
300g of cabbage cut into large cubes
3 portuguese sausages sliced and blanched
2 pork chops sliced and blanched
2 eggplants sliced and blanched
1 small cabbage head cut into 6 pieces
Salt, black pepper, mustard seeds, and olive oil to taste
Leave the beef bones and white beans to soak overnight
Drain them and put them in a pot with water
Add the beef shank and cook until the beef is tender but still firm
Reserve it with its cooking broth
In a large pot with water and salt, braise the pork shoulder for 20 minutes
Add the sweet potatoes, green corn, carrots, garlic, and parsley, and cook until the sweet potatoes are tender
Turn off the heat and add the kale
Cook the sweet potatoes, cabbage, sausages, pork chops, eggplants, and cabbage head separately
Transfer all ingredients to a stew pot with their respective cooking broths and season with salt, black pepper, and mustard seeds
Possess the heat low and let it simmer for an hour
Remove from heat, drizzle with olive oil, and serve immediately.
