Feijoada is a Brazilian, described as a national dish of
Brazil - an elaborate stew prepared with several different kinds of smoked
meats, Brazilian-style beef jerky (carne seca), pork and/or beef ribs, other
varied cuts of beef and pork, and lots of black beans (get black turtle beans
from Tescos)
Ingredients:
•6 pieces of smoked bacon
•1 pound smoked chorizo, or other spicy smoked sausage
•1 large onion
•1 tomato
•4 cloves garlic
•1 pound beef short ribs
•and/or 1 pound pork ribs
•1 1/2 cups beef broth
•1-2 teaspoons cumin
•3 (14.5 ounce) cans black beans, drained
•Salt and pepper to taste and add a Bay leaf
•Juice of 1 lime (optional)
Preparation:
Coarsely chop the onions and tomato and set aside. Mince the
garlic and cube the chorizo and slice the bacon into tiny wee bits.Fry until onions brown, don’t burn.
Add the beans after rinsing (hard from the bag) to the preheated slow cooker, add the fried mix from above, add the broth and the ribs, tomato, salt, pepper and cumin, cover with water and float a bay leaf on top.
ive a little stir then cover and turn on the slow cooker to
max temp for 4 hours, check after 4 hours, hopefully by then the rib meat will
start to fall off the bone which is ideal as us gringos want to remove the
bones at this stage. Give a little stir
and mash up some of the beans to thicken the gravy, boil down a bit with the
lid remaining off the slow cooker for another couple of hours. The mixture
should be soft stew consistency. The final dish has the beans and meat pieces
barely covered by a dark purplish-brown broth. The taste is strong, moderately
salty but not spicy, dominated by the flavors of black bean and meat stew
TIP..it tastes better if left to lie overnight if you can
wait that long. Serve is a clay pot if you have one.Now you have made Dearn’s famous (in his own mind) slow cooked Feijoada you can serve on a bed of rice, some slices spring greens on the top (and some quartered oranges if you want to serve it like they do in Rio) Send me my invite and lets enjoy.
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