Side Pannel
Feijoada Completa Pt 1
Feijoada Completa Pt 1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Brazilian, Beans
Ingredients List
- 4 c Black beans
- 3/4 lb Dried beef; sub. Beef Jerky
- 1/2 lb Canadian bacon
- 1 lb Spareribs; corned
- 1 Beef tongue; smoked
- 3/4 lb Portuguese sausage
- -(linguica); smoked
- 1 Pig's feet; split (fresh)
- 1 lb Chuck roast; or bottom round
- 3/4 lb Sausage meat
- Salt; to taste
- Pepper; to taste
- 2 md Onions; chopped
- 3 Cloves garlic; minced
- 2 md Tomatoes; peeled & seeded,
- -chopped
- 1 Hontaka chili pepper; stem &
- -seeds removed, crushed
- 2 tb Safflower oil
- 1 tb Parsley; chopped
- 3/4 c Chili and Lemon Sauce
Directions
The day before, wash and pick over the beans. Cover with cold water and
soak for 1 hour. Soak the dried beef, Canadian Bacon, and spareribs for 12
hours, each separately.
The next day, put the beans in a pot large enough to hold all the
ingredients. A stockpot or lobster pot works well. Cover them with fresh
water and cook them over low heat for about 1 1/2 hours. Add water as
needed to keep the beans covered and stir occasionally so that they do not
stick or burn. When the beans are tender, set aside 1/4 cup to add to the
Chili & Lemon Sauce just before serving.
Drain the dried beef. Cover it with cold water and bring it to a boil.
Reduce the heat and simmer until the meat is fork-tender, about 1 hour.
When cool enough to handle, cut into 1 inch strips and set aside. Cover the
tongue with cold water, bring to a boil, reduce the heat and simmer for 3
to 4 hours. Add water as necessary to keep the meat covered. When it is
tender, remove the tongue from the water and allow to cool. Then remove the
skin, fat and gristle and set aside.
Drain the Canadian Bacon and the spareribs, cover with fresh water, and
bring to a boil. Reduce the heat and simmer, uncovered for 15 minutes.
Drain the meats and set aside.
Place all the meats, except the fresh pork sausage, in a large pot and
cover with cold water. Bring to a boil, reduce the heat and simmer until
the meats are tender, about 1 1/2 hours. Add water as necessary.
Drain all the meats. Add them to the beans. Add the fresh sausage. simmer
until the meats are very tender and the beans are mushy. Season with salt
and pepper as desired but be sure to taste first as cured meats add a lot
of salt to the pot.
Feijoada may be made up to this point the day before and refrigerated. On
the day it is to be served, bring it to room temperature and re-heat it
slowly, allowing enough time for the meats to heat all the way through.
Stir frequently to prevent sticking.
Saute the onions, garlic, tomatoes and the crushed chili pepper in the oil
until the onions are soft. Remove about 2 cups of beans from the pot and
mash them with a potato masher or the back of a spoon. Mix them with the
sauteed vegetables and the chopped parsley and then add the combined
mixture back to the bean pot. Stir well. Simmer the entire Feijoada for 30
minutes. Correct the seasoning.
To serve, separate the meats from the beans. Slice each type of meat, so
that every guest can taste a piece, however small. On a large platter,
arrange the slices of fresh meats on one side, the cured meats on the
other, and the tongue down the middle. Ladle a small quantity of the bean
liquid over the meats, just enough to moisten them slightly. The beans,
because they are rather soupy, should be served from a tureen or deep
casserole dish. Arrange the side dishes separately around the meat platter
and the dish of beans.
This recipe calls for all the traditional meats except the pig's tail and
four ears. I do not believe the dish will suffer from their omission.
(However, if you choose to include pig's ears and tail, treat them as
follows. Soak four pig's ears and one tail in slightly salted water for two
days. Keep refrigerated. Then add the ears and tail to a large pan of fresh
water and bring it to a boil. Lower the heat and simmer for ten minutes.
Remove the ears and tail and add them to the bean pot after the beans have
cooked for one and a half hours. There should be a selection of both fresh
and smoked meats, but substitutions and subtractions are acceptable. Even
in Brazil, the cooks make choices. Ingredients also vary in different parts
of the country. The smoked tongue is essential and so is the dried beef.
The tongue is important to the ritual presentation that varies a little
from recipe to recipe, from time to time, or from place to placed.
Although Feijoada is first mentioned as late as the nineteenth century and
is said to have originated in Rio, most culinary scholars agree that its
roots are African. The name, however, comes from the word feijao,
continued in part 2
soak for 1 hour. Soak the dried beef, Canadian Bacon, and spareribs for 12
hours, each separately.
The next day, put the beans in a pot large enough to hold all the
ingredients. A stockpot or lobster pot works well. Cover them with fresh
water and cook them over low heat for about 1 1/2 hours. Add water as
needed to keep the beans covered and stir occasionally so that they do not
stick or burn. When the beans are tender, set aside 1/4 cup to add to the
Chili & Lemon Sauce just before serving.
Drain the dried beef. Cover it with cold water and bring it to a boil.
Reduce the heat and simmer until the meat is fork-tender, about 1 hour.
When cool enough to handle, cut into 1 inch strips and set aside. Cover the
tongue with cold water, bring to a boil, reduce the heat and simmer for 3
to 4 hours. Add water as necessary to keep the meat covered. When it is
tender, remove the tongue from the water and allow to cool. Then remove the
skin, fat and gristle and set aside.
Drain the Canadian Bacon and the spareribs, cover with fresh water, and
bring to a boil. Reduce the heat and simmer, uncovered for 15 minutes.
Drain the meats and set aside.
Place all the meats, except the fresh pork sausage, in a large pot and
cover with cold water. Bring to a boil, reduce the heat and simmer until
the meats are tender, about 1 1/2 hours. Add water as necessary.
Drain all the meats. Add them to the beans. Add the fresh sausage. simmer
until the meats are very tender and the beans are mushy. Season with salt
and pepper as desired but be sure to taste first as cured meats add a lot
of salt to the pot.
Feijoada may be made up to this point the day before and refrigerated. On
the day it is to be served, bring it to room temperature and re-heat it
slowly, allowing enough time for the meats to heat all the way through.
Stir frequently to prevent sticking.
Saute the onions, garlic, tomatoes and the crushed chili pepper in the oil
until the onions are soft. Remove about 2 cups of beans from the pot and
mash them with a potato masher or the back of a spoon. Mix them with the
sauteed vegetables and the chopped parsley and then add the combined
mixture back to the bean pot. Stir well. Simmer the entire Feijoada for 30
minutes. Correct the seasoning.
To serve, separate the meats from the beans. Slice each type of meat, so
that every guest can taste a piece, however small. On a large platter,
arrange the slices of fresh meats on one side, the cured meats on the
other, and the tongue down the middle. Ladle a small quantity of the bean
liquid over the meats, just enough to moisten them slightly. The beans,
because they are rather soupy, should be served from a tureen or deep
casserole dish. Arrange the side dishes separately around the meat platter
and the dish of beans.
This recipe calls for all the traditional meats except the pig's tail and
four ears. I do not believe the dish will suffer from their omission.
(However, if you choose to include pig's ears and tail, treat them as
follows. Soak four pig's ears and one tail in slightly salted water for two
days. Keep refrigerated. Then add the ears and tail to a large pan of fresh
water and bring it to a boil. Lower the heat and simmer for ten minutes.
Remove the ears and tail and add them to the bean pot after the beans have
cooked for one and a half hours. There should be a selection of both fresh
and smoked meats, but substitutions and subtractions are acceptable. Even
in Brazil, the cooks make choices. Ingredients also vary in different parts
of the country. The smoked tongue is essential and so is the dried beef.
The tongue is important to the ritual presentation that varies a little
from recipe to recipe, from time to time, or from place to placed.
Although Feijoada is first mentioned as late as the nineteenth century and
is said to have originated in Rio, most culinary scholars agree that its
roots are African. The name, however, comes from the word feijao,
continued in part 2
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