Mix Meat Feijoada Recipe Video
Ingredients
• 2 pounds dried black beans, picked through and rinsed
• 1/2 pound salt cured beef, such as carne seca or corned beef
• 2 tablespoons extra-virgin olive oil
• 1/2 pound pork belly, cut into 1-inch cubes
• 1 of each: pork foot, ear, tongue
2 salted pork tails
• 4 strips bacon
2 medium white onion, chopped
• 1 large bellpepper chopped
• 1 tablespoon Keith's Complete Seasoning( www.keithlorren.com)
• 6 garlic cloves, minced
• 1 Scotch bonnet or serrano pepper, seeded
• 3 bay leaves
• 1 pound smoked ham hocks
• ¼ lb smoked neckbone
• 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces
• 1 pound pork ribs, separated into individual ribs
• 1 pound lean beef stew meat cut into 2-inch cubes
• 1pound lean pork cut in 2 inch cubes
• Hot sauce
• Garnish with fresh parsley
• 2 oranges, peeled and cut in segments
• Collard Greens, recipe follows
• Cooked white rice, for serving
• Fried plantains for serving
Directions
1. Starting a day ahead, rinse dried beans and soak covered with cold water in a large bowl. In a separate bowl, soak the salt cured beef, pigtail in cool water overnight also but change the water a couple of times.
The next day boil beans until tender.
2.Drain the carne seca, pork tails; cut up the cured beef into chunks
Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, bacon, and sausage. Cook until crispy. Then add onions, garlic, pepper, Keith's complete seasoning and bay leaves. Cook and stir to render out the pork fat and soften the vegetables. (This will be your seasoning mixture). Set aside.
3. In a large pot filled with water, add the ham hocks, pig tail, smoked neck bone, sausage, ribs, cubed beef, lean pork, pork tail, pork parts, and carne seca. Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking. When meat is tender, allow liquid to reduce So that it slightly covers the meat.
4. Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. Add meat parts and broth to the pot of tender beans and also add the seasoning mixture. Simmer for 1 hour.
5. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.
6. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by sautéed collard greens, fried plantains, caipirina, and white rice.
This video is a creation of keithcookstv. You can visit keithcookstv for complete recipes, and more videos.
The next day boil beans until tender.
2.Drain the carne seca, pork tails; cut up the cured beef into chunks
Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, bacon, and sausage. Cook until crispy. Then add onions, garlic, pepper, Keith's complete seasoning and bay leaves. Cook and stir to render out the pork fat and soften the vegetables. (This will be your seasoning mixture). Set aside.
3. In a large pot filled with water, add the ham hocks, pig tail, smoked neck bone, sausage, ribs, cubed beef, lean pork, pork tail, pork parts, and carne seca. Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking. When meat is tender, allow liquid to reduce So that it slightly covers the meat.
4. Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. Add meat parts and broth to the pot of tender beans and also add the seasoning mixture. Simmer for 1 hour.
5. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.
6. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by sautéed collard greens, fried plantains, caipirina, and white rice.
This video is a creation of keithcookstv. You can visit keithcookstv for complete recipes, and more videos.
Editors Review
Classic Brazilian soup. This video prepare authentic black bean soup which incorporates a wide variety of meat from pork to beef. Loaded with the traditional taste, this dish has the rich and smoky flavor making it an absolute gourmet's delight. Serve this with brown rice, and you will smell the warmth and passion of Brazil instantly.Chef
