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Yes, beyond, as the stew is in (the reataurants): neither across nor beyond. Someone use across: the translation is not good, but if you go there it is what they understand. But it can change if... anybody enters the internet and see the aprooved translation...
Just a thought in case @Sonia Maria decides she doesn’t want to use Trasmontana (for whatever reason of her own).
“from beyond the Portuguese mountains” came to mind. I know “Tras-os-montes is a particular region with specific characteristics (I have spent time there). This is just an extra thought to throw into the mix. It’s been going round my mind, so committing it to (so-called) "paper"... I prefer beyond to across.
Though I agree that, because of the a la I would be inclined to keep it as "a la Transmontana" depending on how it fits in overall (I see "tourist guide" mentioned above which makes me wonder whether there is merit in alternative suggestions).
In fact, a traditional English hotpot is a casserole made with lamb and vegetables, etc, topped with a layer of sliced potatoes, all cooked very slowly and until the potatoes on top are lovely and crispy. Not sure how closely this matches your "cocido" recipe...
But there is also nothing wrong with franglish's suggestion, and I would be quite happy to leave it at that.
And I would have to disagree with choucroute; hearty it may be, but as far as I know, a stew it is not.
Every culture has a tradition of a boiled meat dish. The Chinese call it hot pot, the French call it choucroute and Latin Americans call it sancocho. The Portuguese call it cozido and nothing beats this comfort food in the middle of winter with several inches of snow falling and a negative wind chill! –
with "not always the translations are the best. And they're staying. And even the English must call for it, otherwise they'll not be understood" In particular, what is "staying" and and what do you mean by "the English must call for it"? Please translate into English words of one syllable! I'm afraid I have no idea what you're trying to say :( Please elucidate!
But I've had a horrible thought; this isn't by any chance your own translation that you are defending unto the death?? Whether or not this is the case, I'm sorry to say that it really should have been entrusted to a native English translator :(
As for foreign influences, thankfully there are a good many of these, but it is best to opt for the most appropriate one.
Besides, the Italians also use "stufato", etc, etc, for similar, very delicious, dishes - so not just the one unappetising term.
Why? Because languages influenced one another. Besides, with unanimous translations, where is your doubt? You can say a different word, I agree, as you are English, but it’s not mistake. Always, when I look for a link with the word ‘cozido’, the translation is ‘invariably’ <boil or boiled>. The only argument is that it was translated by Portuguese and not by English translators. You can give your opinion, and if you have agree of the peers, you can improve the cooking vocabulary. Regards https://www.google.com/search?q=portuguese boiled pork meat
sorry to have missed this earlier, but I think you nailed it!
My good old Spanish-English Collins quite clearly gives both "stew" and either "soup" or "broth" for the respective terms. The "broth" served separately reminds me somewhat of a Blanquette de Veau, where the cooking broth and juices are made into a sauce and served separately from the veal.
Of course "cocido" can also mean "boiled" or just "cooked", but - please, please - not for any self-respecting menu!
Why? Because languages influenced one another. Besides, with unanimous translations, where is your doubt? You can say a word different, I agree, as you are English, but it’s not mistake.
Translation? So why are talking about what the Germans or Italians - or anybody else for that matter - call it? In any case, translating menu items is all about (1) edifying the reader as succinctly and accurately as possible given that there is usually very little space if any for explanations or descriptions, and (2) using vocabulary that makes the dish sound as appetising as possible. Just because a word CAN be translated in a particular way (e.g, “boil”) in some circumstances does not mean that it ALWAYS has to be translated thus. Pretty basic, no?
The Germans call it Eintopf (boiled dinner [Am.] and also stew (A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.). Perhaps you think about stew? In Italian we say Bollito misto (mixed boil) as bollito=boil See my last note, please
I know that your English is a thousand times better than my (non-existent) Portuguese, but now you have me completely flummoxed! Call me thick if you like but I’m sorry but I haven’t a clue what you just said. But in any case I stick to my guns in saying that restaurants (or any outsourcer, come to that) should always use proper native translators in the target language if they want their menus to be taken seriously or to appeal to the target audience
I understand. But not always the translations are the best. And they're staying. And even the English must call for it, otherwise they'll not be understood...Happy day
all I can say is that whoever thought that up (surely not a native English translater!) could well be responsible for an incredible (and unknown) loss of anglophone trade, except for the most adventurous or starving of diners!
definitely sounds more exotic than from "across-the-mountains". If the dish is actually called "... Transmontana", then it would be a pity to remove this from the name (or try to translate it)
All with white haricot beans, meat and vegetables, but different. Cassoulet and fabada (basically the same thing, though the ingredients are slightly different) are both potajes in Spanish terms; you use much less liquid and it thickens, whereas with cocido the idea is to be left with a substantial quantity of liquid broth at the end.
The only difference between a Portuguese cozido and a Castilian cocido is that the former uses white haricot beans and the latter, of course, chickpeas. The thing about a cocido is that meat is not braised beforehand but simply stewed slowly with the vegetables and the beans in lots of water, and then you have the broth (caldo) as a soup and the ingredients as a main course. The word "boiled", as Carol rightly says, should not appear; it sounds awful. Whereas a cocido is fit for the gods (if they have a large appetite).
I would certainly call it a stew, but since there are various different kinds of stew and cocido is something of a national dish in both countries I'd be inclined to include the Spanish word.
"Transmontana" must mean in the style of Trás-os-Montes, the province that occupies the northeast corner of Portugal, adjoining Galicia and Old Castille. "From across the mountains" sounds intriguing and quite poetic, but I think "Transmontana style" might be better.
Slow-cooking: I once translated a text which said cocido was of Jewish origin; they put in on to stew before sundown on Friday, it cooked all night and they had their meal without having to cook on the sabbath
does sound delicious the way you describe it! If it had contained haricots blancs along with the meats and sausages, I would have said it sounds very similar to a "Cassoulet"... Yummy!
Well, I think that whoever translated ANYTHING as "meat boil" for any dish on a menu intended to attract English tourists should be shot :)) We do get many very bad translations on menus, and they are displayed for all to see, but this doesn't make them correct or appealing.
The cocido (pt cozido) it’s a variety of meats, sausages and vegetables, slow cooked to perfection. There are many versions, but it typically consist of a variety of meats, sausages and vegetables slow cooked to perfection. 3.3 lbs beef chuck (acém), bone-in
Dear Carol: The cocido (pt cozido) is fundamentally ‘boiled’ as, other way isn’t cocido (pt cozido) And has a variety of meat: pork, cow, chicken and “enchidos”that I’ve already explained. Do you understand? After tomorrow I’m going to eat Portuguese Mixed Meat Boil (Cozido à Portuguesa) with friends because every Saturday, this restaurant has “Portuguese Mixed Meat Boil (Cozido à Portuguesa) in the menu”. You have to come to Portugal once and ask for Portuguese Mixed Meat Boil (Cozido à Portuguesa) – the staff speaks English as a rule – and you’ll see.
We like meat too in various guises, just usually not “boiled”. I think the last boiled meat I ate was boiled rabbit chez my grandmother! Are you sure this isn’t some type of stew or braised meat? This would sound far more appetising than just plain “boiled”. Unless this is some speciality and it is simply cooked in boiling water, I would avoid using the term on a menu. Having said that, we have no idea of the context, so it could be that anything goes! It just depends if you are trying to attract or repel tourists.
The cocido (pt cozido) it’s a variety of meats, sausages and vegetables, slow cooked to perfection. There are many versions, but it typically consist of a variety of meats, sausages and vegetables slow cooked to perfection. 3.3 lbs beef chuck (acém), bone-in
-------------------------------------------------- Note added at 1 hora (2019-07-11 12:30:52 GMT) --------------------------------------------------
Bring the water to a boil on high. Reduce to medium, cover and simmer for 1 hour. … There’s an area of St. Michael’s Island in the Azores called Furnas. There are hot springs of iron-rich water, geysers, giant puddles of boiling water–so hot that the water is constantly bubbling . his is what adds a special touch to the Furnas version of the cozido. The meal is slow-cooked underground in volcano-heated steam holes. he food slowly cooks with steam from the meat’s own juices. Our version won’t be as impressive as the “Cozido da Furnas” - https://www.photosandfood.ca/2017/07/03/portuguese-mixed-mea...
-------------------------------------------------- Note added at 4 horas (2019-07-11 15:26:38 GMT) --------------------------------------------------
The Germans call it Eintopf (boiled dinner [Am.] and also stew (A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.). Perhaps you think about stew? But in our ‘cozido’ there is no gravy and it is eaten without other ingredients as Olivenöl. In Italian we say Bollito misto (mixed boil) as bollito=boil - https://www.buttalapasta.it/articolo/ricetta-bollito-misto-p...
José Patrício Portugal Native speaker of: Portuguese
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