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Feijoada Completa - 2c

a2, beef, brazil, latin, pork

4 cups Black beans
3/4 pound dried beef; sub. Beef Jerkey
1/2 pound Canadian bacon
1 pound spareribs; corned
1 beef tongue; smoked
3/4 pound Linguica (Portuguese Sausage); smoked
1 pig's feet; split (fresh)
1 pound chuck roast; or bottom round
3/4 pound sausage meat
  salt; to taste
  pepper; to taste
2 medium onions; chopped
3 cloves garlic; minced
2 medium tomatoes peeled & seeded; chopped
1 hontaka chili pepper stemed; Seeded & Crushed
2 tablespoons safflower oil
1 tablespoon parsley; chopped
3/4 cup Chili and Lemon Sauce

The day before, wash and pick over the beans. Cover with cold water and
soak for 1 hour. Soak the, carne sêca (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
Môlho de pimenta e limão (Chili & Lemon Sauce) just before serving.

Drain the, carne sêca (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.

Sauté 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 form 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, buy 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,
Portuguese for Bean. Black beans are the most favored, although other
varieties are used in some parts of Brazil. Other standard ingredients
include a variety of sausages, sun dried beef called seca, fresh pork,
cured pork, bacon, smoked tongue, and a pig's foot, tail, and ears. An
addition favored by some cooks is a cup or tow of orange juice included in
the liquid in which the beans are cooked.

Although recipes vary slightly, the serving ritual does not. Feijoada is an
event and the presentation is all important. The result is a magnificent
spread, a groaning board in every sense of the term, and a convivial party
feast. The meats are served on a large platter, the beans in a tureen, and
the accompaniments, each in a separate dish are arranged around the two
main dishes. Traditionally the diners serve themselves, placing all the
food on a single plate. A large plate, one that is not too flat, is
obviously best suited to the occasion. a salad of hearts of palm, for which
it is acceptable to provide a second plate, is frequently served with the
Feijoada.

Many Brazilians drink cachaca before and during the meal. This is a local,
strong, white sugarcane rum that they consume undiluted and considered a
digestive as well as a festive libation. In fact, diners who claim to have
eaten their fill are urged to drink a little more cachaca and to eat
another orange slice or two, an act of indulgence guaranteed to make them
hungry enough to eat a little more meat and beans. For those who are not
connoisseurs of straight cachaca, a Batida Paulista (Rum Cocktail) is more
palatable and is still authentic. It calls for the addition of lemon or
lime juice and sugar to the cachaca. Although this cocktail is a delightful
introduction to the feast, when it comes time to eat, many devotees of
Feijoada prefer a chilled beer as they make their way through the meal.

It takes time -- and organization -- and a few large pots -- to prepare
Feijoada completa, but it is not difficult. Most of the work can be done
ahead. There are many steps, but none of them is hard to do.

Side Dishes: Sliced oranges. Môlho de pimenta e limão (Chili and Lemon
Sauce) fresh onion rings Arroz blanco (Latin American White Rice), Couve á
mineira (Kale Greens Mineira Style), Spinach or chard may be substituted
Farofa de manteiga (Toasted Manioc -- yuca, tapioca, cassava -- with
butter)

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NOTES : Feijoada Completa is Brazil's great national dish. Restaurants
feature it for Saturday Lunch, the preferred time to eat it on home turf.
It is not a meal for two, but it is perfect for a big, informal gathering.
I think it is especially fine on a cold and windy day but Brazilians eat it
with gusto whatever the weather. The recipe this recipe would probably
feed 8 or 10 people in Brazil. It would probably serve at least 10 or 12
Americans if not more. Feijoada is substantial fare and its side dishes are
filling too.

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Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.33 **

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