Food, drink, film and other random thoughts from The Lone Star State.

Monday, August 22, 2005

Brazilian Sampling - Feijoada Completa

  • 1/2 lb chorizo
  • 1 lb smoked pork sausage
  • 1 lb ground pork
  • 1 lb lean bacon
  • 1 lb lean beef chuck
  • 2 Tbs olive oil
  • 2 medium onions, finely chopped
  • 6 large cloves garlic, minced
  • 3 bay leaves
  • 3 sprigs parsley
  • 2 sprigs thyme
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 1/2 quarts water

4 cups black beans, picked over, soaked overnight, and drained

To serve

Greens Mineira Style (recipe following)
Cooked white rice
5 oranges, peeled and cut into segments without the pith, then cut into 1/2inch chunks

1) In a large heavy stock pot, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released.

2) Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the meats, and the water. Bring slowly to a boil over medium heat, then reduce the heat and skim any fat from the top. Cook for 1 hour, then add the beans, return to a simmer, and again skim any fat from the top. Simmer for another hour.

3) As each piece of meat becomes fork tender, remove it, starting with the beef and finishing with the other meats. Place the cooked sausages on a platter, slice and cover with aluminum foil, keep warm in a low oven. Cut the remaining meats into 1/2 inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender.

4)Arrange the sliced sausages on one side of a large heated platter and place the beans on the other side Serve hot, accompanied by Green Mineira Style, cooked white rice and orange segments.


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