Brazilian Feijoada (Meat & Beans Rio De Janeiro Style)
mmmmm----- recipe via meal-master (tm) v8.04 
 
title: brazilian feijoada (meat & beans rio de janeiro style) 
categories: meats, brazilian 
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 cup  dried black beans, picked over, soaked overnight in water to cover,
  amp
  drained
2   mediumsize onions, minced
2 clove  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 quart  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) 
 
mmmmm 
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(ID: 13173) Mirror: rec.food.recipes: Tue, Apr 22, 2003


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