Recipe#5704

Title: Brazilian Feijoada (Meat & Beans Rio De Janeiro Style)

From: BobbieB1@aol.com 
Date: Tue, 8 Oct 1996 18:38:49 -0400 

      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)