Brazilian Feijoada (meat And Beans, Rio De Janeiro Style) Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Pork shoulder,
2 Medium-size: onions, minced
1 lbs: Corned spareribs, if avail.
2 Cloves: garlic, minced
1 lbs: Or more carne seca,
1 Stalk: celery, minced
1/2 lbs: Chourico, or use chorizo
1: Bouquet garni, (3 bay leaves,
1 lbs: Smoked pork shoulder,
-3 sprigs: of fresh parsley,
1 lbs: Lean bacon, 1 piece,no rind
-& 1 teaspoon dried thyme),
1 lbs: Lean beef chuck, one piece
Salt & freshly ground black,
4 cup: Dried black beans, picked
-pepper to taste,
-over, soaked overnight in
3 1/2 quart: Water,
-water to cover, & drained
Directions:
The evening before, rinse the salted meats in cold water and leave
them to soak overnight. The next morning, change the water and
allow them to continue soaking until you are ready to cook. Place all
of the ingredients in a large heavy pot and bring slowly to a boil
over medium heat, then reduce the heat to low and simmer for 2 hours.
Remove each piece of meat when it is fork tender, starting with the
beef and ending with the smoked meats. Continue to cook the beans
for an additional 30 minutes, or until the liquid has become thick
and creamy. Meanwhile, remove the meat from the bones and cube
or slice what you can.
When the beans are done, place them in a large, heavy saucepan, add
the meats, and cook over low heat for 10 minutes. Remove from the heat
and serve hot.
Heap meats on one platter, put beans in a clay pot, and white rice in
another serving dish. The garnishes must include peeled orange
segments, fried manioca meal (Farofa) julienned fried kale (Couve a
Mineira), Pimenta & Lemon sauce and Molho Apimentado (spicy sauce)
Source from luhu.jp
them to soak overnight. The next morning, change the water and
allow them to continue soaking until you are ready to cook. Place all
of the ingredients in a large heavy pot and bring slowly to a boil
over medium heat, then reduce the heat to low and simmer for 2 hours.
Remove each piece of meat when it is fork tender, starting with the
beef and ending with the smoked meats. Continue to cook the beans
for an additional 30 minutes, or until the liquid has become thick
and creamy. Meanwhile, remove the meat from the bones and cube
or slice what you can.
When the beans are done, place them in a large, heavy saucepan, add
the meats, and cook over low heat for 10 minutes. Remove from the heat
and serve hot.
Heap meats on one platter, put beans in a clay pot, and white rice in
another serving dish. The garnishes must include peeled orange
segments, fried manioca meal (Farofa) julienned fried kale (Couve a
Mineira), Pimenta & Lemon sauce and Molho Apimentado (spicy sauce)
Source from luhu.jp