Feijoada (The National Dish of Brazil)
Jared made this last week and it was really tasty. He served his mission in Brazil, so had this a ton while he was there. It's basically a rice and black bean dish, which has a lot of different meats thrown in there since it's traditionally a slave meal. It has really good flavor, though, and is really hearty. This gets a 7 and he got the recipe out of a Brazilian cookbook.
4 C. dried black beans, picked and rinsed
4 pieces oxtail, about 1 1/4 pounds He left this out
1 pound top round, cut into big chunks
1 chorizo sausage, about 1 pound He used turkey sausage instead
1 TBS canola oil
1/2 pound pancetta, cut into 1-inch cubes
1/2 C. chopped onion He used one onion
1/2 C. chopped celery
1/2 C. chopped leeks He left these out
1/2 C. chopped shallot He left these out
1/2 C. chopped scallions He used a whole bunch of green onions
2 TBS minced garlic
3 bay leaves
kosher salt and freshly ground black pepper
1. Place the beans in a very large pot and cover with cold water (he used chicken broth instead). Bring to a boil over high heat. Turn the heat down to medium, and cook, covered, for 1 hour, until the beans are just cooked but not too mushy. Set aside. (You can cook the beans in a pressure cooker if you want to save time, and it will only take you 15 to 25 minutes).
2. Meanwhile, start preparing the meats and vegetables. Salute the oxtail, top round, and sausage, in batches, until browned on all sides. Transfer to a large bowl and cover tightly with aluminum foil.
3. Heat the oil in a large Dutch oven pan and cook the pancetta until lightly crispy. Add the onion, celery, leeks, shallots, and scallions and cook, stirring occasionally, until tender, 3-5 minutes. Add the garlic and stir to blend with the other vegetables. Add the beans and bat leaves and bring to a boil. Add the means and any accumulated juices from the bowl. Season very lightly with salt and pepper and cover the pan. Simmer at low heat for about 3 hours, until the meats are tender and failing off the bones. Taste and adjust the seasoning again.
4. Serve with rice.
4 C. dried black beans, picked and rinsed
4 pieces oxtail, about 1 1/4 pounds He left this out
1 pound top round, cut into big chunks
1 chorizo sausage, about 1 pound He used turkey sausage instead
1 TBS canola oil
1/2 pound pancetta, cut into 1-inch cubes
1/2 C. chopped onion He used one onion
1/2 C. chopped celery
1/2 C. chopped leeks He left these out
1/2 C. chopped shallot He left these out
1/2 C. chopped scallions He used a whole bunch of green onions
2 TBS minced garlic
3 bay leaves
kosher salt and freshly ground black pepper
1. Place the beans in a very large pot and cover with cold water (he used chicken broth instead). Bring to a boil over high heat. Turn the heat down to medium, and cook, covered, for 1 hour, until the beans are just cooked but not too mushy. Set aside. (You can cook the beans in a pressure cooker if you want to save time, and it will only take you 15 to 25 minutes).
2. Meanwhile, start preparing the meats and vegetables. Salute the oxtail, top round, and sausage, in batches, until browned on all sides. Transfer to a large bowl and cover tightly with aluminum foil.
3. Heat the oil in a large Dutch oven pan and cook the pancetta until lightly crispy. Add the onion, celery, leeks, shallots, and scallions and cook, stirring occasionally, until tender, 3-5 minutes. Add the garlic and stir to blend with the other vegetables. Add the beans and bat leaves and bring to a boil. Add the means and any accumulated juices from the bowl. Season very lightly with salt and pepper and cover the pan. Simmer at low heat for about 3 hours, until the meats are tender and failing off the bones. Taste and adjust the seasoning again.
4. Serve with rice.
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