Recipe for Feijoada Completa (Brazil)


1 each 3-lb smoked beef tongue
1 lb corned spareribs, if available
1/2 lb jerked or dried beef, in one piece
1/2 lb chorizo or other smoked spiced pork; sausage
1/2 lb fresh breakfast-type pork sausage
1 each fresh pig's foot, if available
3 1/2 each qts water
4 cup dried black beans
1/4 lb lean bacon, in one piece, with the; rind removed
1 lb lean beef chuck, in one piece
1/2 lb canadian-style bacon, in one piece
2 tablespoon lard
1 1/2 cup coarsely chopped onions
1 tablespoon finely chopped garlic
3 medium tomatoes, peeled, seeded and coarse; ly chopped
1 (or substitute 1 cup chopped, drain; ed, canned
1 italian plum tomatoes)
2 each bottled tabasco peppers, drained, s; eeded and finely
1 chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 large oranges, peeled and thinly sliced o; r cut into
1 chunks
1 farofa de manteiga (recipe follows)
1 couve a mineira (recipe follows)
1 molho de pimenta (recipe follows)
1 arroz brasileiro (recipe follows)


Place the tongue, spareribs and jerked beef in separate pots, and cover the meats with cold water. Soak them overnight. Precook the meats in the following fashion: Drain the tongue, cover it with fresh water, and bring to a boil over high heat. Partially cover the pan, reduce the heat, and simmer for 2 1/2 hours. The tongue should be kept covered with water; if it boils away, add more boiling water. Remove the tongue from the water and let it cool slightly. Then skin it with a sharp knife, cutting away the fat, bones and gristle at its base. Drain the jerked beef, cover it with fresh water and bring to a boil. REduce the heat and simmer uncovered for 30 minutes; drain and set aside. Drain the spreribs, add the smoked sausage, fresh sausage and pig's foot, and cover with fresh water. Bring to a boil, reduce the heat to low, and simmer uncovered for 15 minutes. Drain and set the meats aside. The Beans: In a heavy 12-qt casserole or large soup pot, bring 3 quarts of water to a boil over high heat. Drop in the beans and boil them briskly for 2 minutes. Turn off the heat and let the beans soak for 1 hour. Then add the peeled tongue, jerked beef, spareribs, pig's foot and lean bacon. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Check the water in the pot occasionally. It should cook away somewhat, leaving the beans moist and slightly soupy; but if the beans get too dry, add some boiling water. Preheat the oven to 250 degrees. TRansfer the tongue to a large heat-proof platter, cover it with foil and place it in the oven to keep warm. Add the chuck to the pot, and continue cooking the beans and meat for 1 hour. Finally, add the smoked and fresh sausage and Canadian bacon, and cook for 30 minutes. When the meats are tender, remove them from the pot and place them in the oven on the platter with the tongue. Skim the fat from the surface of the beans and remove the pot from the heat. The Sauce: In a heavy 8 to 10-inch skillet, melt the lard over moderate heat. Add the onions and garlic, and cook, stirring frequently, for 5 minutes or until the onions are soft and transparent but not brown. Stir in the tomatoes, tabasco peppers, salt and black pepper, and simmer for 5 minutes. With a slotted spoon, remove 2 cups of beans from the casserole and add them to the skillet. Mash them thoroughly into the onion mixture, moistening them with 2 cups of the bean liquid as you mash. Stirring occasionally, simmer the sauce over low heat for 15 minutes, or until it becomes thick. With a rubber spatula scrape the sauce into the pot and cook over low heat, stirring occasionally, for 20 minutes. To Assemble: With a large, sharp knife, slice the beef tongue, jerked beef, lean bacon, chuck, Canadian bacon, spareribs and pig's foot into serving pieces, and separate the smoked and fresh sausages. Transfer the beans to a serving bowl. TRaditionally, all the meats are presented on one large, heated platter with the sliced tongue in the center, the fresh meat on one side, the smoked meats on the other. Present the beans, farofa, couve, molho, arroz and orange slices in separate bowls or platters. Serves 8 - 10.

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