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Brazilian feijoada (meat & beans~ rio de ja

Yield: 10 Servings

1 lb Pork shoulder      1 lb Corned spareribs if avail.
1 lb Or more carne seca      1/2 lb Chourico (or use chorizo)
1 lb Smoked pork shoulder      1 lb Lean bacon
1 piece no rind      1 lb Lean beef chuck one piece
4 c Dried black beans

picked -over soaked overnight in -water to cover & drained 2 Medium-size onions minced 2 Cloves garlic minced 1 Stalk celery minced 1 Bouquet garni (3 bay leaves -3 sprigs of fresh parsley -& 1 teaspoon dried thyme) Salt & freshly ground black -pepper to taste 3 1/2 qt Water 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)

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More