Feijoada
Completa - (
Smoked and Fresh Meat with Accompaniements )
Classic
Latin American Recipe
Serves:
8 to 10
Ingredients:
3 lb. Smoked Beef Tongue
1 lb. Corned Spareribs (if available)
1/2 lb. Jerked or Dried Beef (in 1 piece)
1/2 lb. Chorizo (or other smoked spiced pork sausage)
1/2 lb. Fresh Pork Sausage (Breakfast-type)
1 Fresh Pig's Foot (if available)
3 1/2 qts. Water
4 cups Dried Black Beans
1/4 lb. Lean Bacon (in 1 piece with the rind removed)
1 lb. Lean Beef Chuck (in 1 piece)
1/2 lb. Canadian-style Bacon (in 1 piece)
2 tbls. Lard
1 1/2 cups Onions (coarsely chopped)
1 tbls. Garlic (finely chopped)
3 Medium Tomatoes (peeled, seeded and coarsely chopped, or substitute
1 cup chopped, drained, canned Italian plum tomatoes)
2 Bottled Tabasco Peppers (drained, seeded and finely chopped)
1 tspn. Salt
1/2 tspn. Freshly Ground Black Pepper
Farofa
de manteiga
Couve a mineira
Molho de pimenta e limao
Arroz brasileiro
5
lg. Oranges (peeled and thinly sliced or cut into chunks)
Procedures
for Meat:
1. Place the tongue, spareribs and jerked beef
in separate pots, and cover the meats with cold water. Soak them
overnight.
2.
Precook the meats in the following fashion: Drain the tongue,
cover it with fresh water, and bring to a boil over high heat.
Partially cover the pan, reduce the heat, and simmer for 21/z
hours. The tongue should be kept covered with water; if it boils
away, add more boiling water. Remove the tongue from the water
and let it cool slightly. Then skin it with a sharp knife, cutting
away the fat, bones and gristle at its base.
3.
Drain the jerked beef, cover it with fresh water and bring to
a boil. Reduce the heat and simmer uncovered for 30 minutes; drain
and set aside.
4.
Drain the spareribs, add the smoked sausage, fresh sausage and
pig s foot, and cover with fresh water. Bring to a boil, reduce
the heat to low, and simmer uncovered for 15 minutes. Drain and
set the meats aside.
Procedures
for Beans:
1. In a heavy 12-quart casserole or a large soup
pot, bring 3 quarts of water to a boil over high heat. Drop in
the beans and boil them briskly for 2 minutes. Turn off the heat
and let the beans soak for I hour. Then add the peeled tongue,
jerked beef, spareribs, pig's foot and lean bacon. Bring to a
boil, reduce the heat to low, cover and simmer for 1 hour. Check
the water in the pot occasionally. It should cook away somewhat,
leaving the beans moist and slightly soupy; but if the beans get
too dry, add some boiling water.
2.
Preheat the oven to 250†. Transfer the tongue to a large heatproof
platter, cover it with foil and place it in the oven to keep warm.
Add the chuck to the pot, and continue cooking the beans and meat
for 1 hour. Finally, add the smoked and fresh sausage and Canadian
bacon, and cook for 30 minutes. When the meats are tender, remove
them from the pot and place them in the oven on the platter with
the tongue. Skim the fat from the surface of the beans and remove
the pot from the heat.
Procedure
for Sauce:
In a heavy 8- to 10-inch skillet, melt the lard over moderate
heat. Add the onions and garlic, and cook, stirring frequently,
for 5 minutes, or until the onions are soft and transparent but
not brown. Stir in the tomatoes, tabasco peppers, salt and black
pepper, and simmer for 5 minutes. With a slotted spoon, remove
2 cups of beans from the casserole and add them to the skillet.
Mash them thoroughly into the onion mixture, moistening them with
2 cups of the bean liquid as you mash. Stirring occasionally,
simmer the sauce over low heat for 15 minutes, or until it becomes
thick. With a rubber spatula scrape the sauce into the pot and
cook over low heat, stirring occasionally, for 20 minutes.
Assembly:
With a large, sharp knife, slice the beef tongue, jerked beef,
lean bacon, chuck, Canadian bacon, spareribs and pig's foot into
serving pieces, and separate the smoked and fresh sausages. Transfer
the beans to a serving bowl. Traditionally, all the meats are
presented on one large, heated platter with the sliced tongue
in the center, the fresh meat on one side, the smoked meats on
the other. Present the beans, farofa, conve, molho, arroz and
orange slices in separate bowls or platters.
Other
Related Links:
Classic
Latin American Recipes