My take on a traditional Brazilian Dish
Ingredients - Feijoada
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Pairings
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Directions
Feijoada:
Feijoada:
- ***The Night Before***
- In a large Slow cooker add dry Beans and enough Water to cover them by 3 inches. Do not turn it on.
- In another container add Carne Seca (not the Chuck Roast) and cover with water. (Removes salt from Carne Seca)
- Let both soak over night.
- ***In the Morning***
- Drain the Beans and Carne Seca. Put beans back in Slow Cooker.
- Cut Carne Seca/Chuck Roast into 1 inch cubes. Sear the Chuck Roast (not the Carne Seca) in a pan with Salt and Pepper.
- Add Bay Leaf, Diced Onion, Crushed Garlic, Carne/Chuck, Baby Back Ribs, and Choriço Sausage to Slow Cooker.
- Add enough Water to cover food.
- Cover and cook on Low 8-9 hours.
- Retrieve bones. Remove any meat attached. Put meat back in cooker and discard bones.
- Serve with recommended pairings.
- Using a sharp knife, remove rind (if there is one) from Bacon Slab. Roughly dice bacon.
- In a large skillet over medium heat, add Onion & Diced Bacon. Cook, stirring occasionally, until bacon is lightly browned.
- Turn heat down to medium. Add Butter and let melt. Add Farinha de Mandioca & Salt.
- Stirring/shaking continuously, saute until golden and slightly crunchy, about 3 to 8 minutes.
- Remove from the heat.
- Remove stems and slice Collard Greens into strips about pencil width
- In a large pan melt Butter. Add Lemon Juice & Collard Greens
- Cook over high heat, stirring constantly until collard greens just start to wilt.
- Remove from heat and add a dash or two of salt