INGREDIENTS

INSTRUCTIONS

FEIJOADA
TO SERVE
TOO HOT TAMALES SHOW #TH6209
Soak the smoked and salted meats in a large pan overnight. The next
morning, drain, rinse, and soak again until ready to cook. In a large heavy
stock pot, heat the oil over mediumlow 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. Tie the bay leaves, parsley, and thyme together to make a bouquet
garni, and add it to the pan, along with the dried soaked meats, fresh
meats, and the water. Bring slowly to a boil over medium heat, then reduce
the heat and skim the fats and scum from the top. Cook for 1 hour, then add
the beans, return to a simmer, and again skim any scum from the top. Simmer
for another hour. As each piece of meat becomes forktender, remove it,
starting with the beef chuck and finishing with the salted meats. Place the
cooked meats on a platter, cover with aluminum foil, and keep warm in a low
oven. Remove all the meat and skin from the pigs trotter and dice it.
Discard the bone and add the meat to the beans. Cut the carne seca into
1/2inch dice and also return it to the beans. Continue cooking the beans
for 20 minutes more, or until tender. Remove any fat or gristle from the
remaining cuts of meat, then cube or slice it into bitesized pieces.
Arrange the sliced chorizo, pork shoulder, bacon, fresh pork, and beef on
one side of a large heated platter and place the beans on the other side
(if using the smoked tongue, traditionally it should be placed in the
center of the platter). Serve hot, accompanied by Green MineiraStyle,
cooked white rice, orange segments, and Molho de Pimenta e Limao.
Yield: 8 to 10 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998

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