Feijoada Paulista of São Paulo Capital Brazil
Recipe from Nonna Antonieta
(10 people)
3 kilos of different meats, divided in equal parts or a little more of the one you like.
As the list below follows.
Ingredients:
200 grs. Smoked bacon diced then fry
500 grs. Pork tenderloin
500 grs. Of pork rib
300 grs. Of smoked sausage
300 grs. Of smoked Portuguese sausage
800 grs. Heavy non-fat dry meat (rump or duck)
400 grs. Of fresh muscle is (optional)
400 grs. Pork tongue
300 grs. Salty tail
300 grs. Standing salted pork (strips the nails)
Other Ingredients:
3 pounds of black beans (Uberabinha) to soak for
12 hours.
2 pounds of raw rice then measuring in cups
For each cup of rice are 2 cups of water to cook,
Add salt, onion and oil.
Lining: I
5 bundles of cabbage (8 leaves in each) washed cut finely. 1 large onion grated, ½ cup corn oil
Throw the cabbage in the boiling water, squeeze well, sauté with oil and plenty of onion, with a little salt (salt in moderation)
Trim II: is (optional)
2 pounds of cooked cassava and then fry
½ pound bacon on thin strips
10 fresh pork chops (fry well golden)
10 pieces of cooked pork sausage afterwards (fry well)
Bean seasoning:
150 grs. Of garlic or (6 heads) kneaded (without the crumb)
250 grs. Of grated onion or (3 onions)
4 bay leaves
Traditional feijoada sauce.
2 cups chopped onion
2 cups (tea) chopped parsley with very small stalk
2 cups chopped green onions or onions
4 tomatoes, skinless and seeded minced
1 or 2 fingerless peppers without seeds and without the ribs
Stalls, chopped
1 glass of vinegar or lemon
½ cup of olive oil
Serve separately in clay cups or individual bowls
Accompany:
1 peeled orange or 1 cup of orange juice for each person.
caipirinha
½ liter of aguardente (pinga) with 6 large lemons without bark and without the crumb that bitter,
½ cup of mint punched (optional) sugar or sweetener to taste, serve 1 cup per person or to taste.
How to Prepare the Feijoada:
Wash the salted meats well.
Put the gravy with plenty of water and ice for 12 to 16 hours; Change the water twice.
Save the meats of sauce in the refrigerator.
For cooking use one or two large pots.
"Do not use a pressure cooker".
How to Prepare Beans:
Put the raw beans (which already left to soak the day before) to cook with plenty of water from the sauce, join the hardest meats without cutting: muscle, foot, tail, meat jerky.
It takes 3 hours to cook.
The other meats are cooked in 1 ½ hour and sausage and bread in 20 minutes.
All meats, sausage, paio are cooked whole.
Remove skins from sausage and ham.
Take the steaks that are already cooked.
Before serving slice. To reserve.
For Broth to get thicker:
When the feijoada is ready, knead the beans a little so that the broth becomes thick, or beat half a cup of beans in the blender. Add the seasoning.
How to Season the Feijoada:
Fry the garlic in the cold fat to not burn, which passes a bitter taste.
You can also put onion.
Add the cooked meats to the sausage and paio, the bacon fried without the fat.
Serve the feijoada in individual cumbuca of clay.
Rice, cabbage, garnish II, orange and sauce are served separately.
Note ;
You can make the feijoada with raw meats or half a medium, always without fat.
If you can not find cabbage, replace with:
Almeirão, escarole, chicory, celga, catalonia or even broccoli.
Recipe from Nonna Antonieta
(10 people)
3 kilos of different meats, divided in equal parts or a little more of the one you like.
As the list below follows.
Ingredients:
200 grs. Smoked bacon diced then fry
500 grs. Pork tenderloin
500 grs. Of pork rib
300 grs. Of smoked sausage
300 grs. Of smoked Portuguese sausage
800 grs. Heavy non-fat dry meat (rump or duck)
400 grs. Of fresh muscle is (optional)
400 grs. Pork tongue
300 grs. Salty tail
300 grs. Standing salted pork (strips the nails)
Other Ingredients:
3 pounds of black beans (Uberabinha) to soak for
12 hours.
2 pounds of raw rice then measuring in cups
For each cup of rice are 2 cups of water to cook,
Add salt, onion and oil.
Lining: I
5 bundles of cabbage (8 leaves in each) washed cut finely. 1 large onion grated, ½ cup corn oil
Throw the cabbage in the boiling water, squeeze well, sauté with oil and plenty of onion, with a little salt (salt in moderation)
Trim II: is (optional)
2 pounds of cooked cassava and then fry
½ pound bacon on thin strips
10 fresh pork chops (fry well golden)
10 pieces of cooked pork sausage afterwards (fry well)
Bean seasoning:
150 grs. Of garlic or (6 heads) kneaded (without the crumb)
250 grs. Of grated onion or (3 onions)
4 bay leaves
Traditional feijoada sauce.
2 cups chopped onion
2 cups (tea) chopped parsley with very small stalk
2 cups chopped green onions or onions
4 tomatoes, skinless and seeded minced
1 or 2 fingerless peppers without seeds and without the ribs
Stalls, chopped
1 glass of vinegar or lemon
½ cup of olive oil
Serve separately in clay cups or individual bowls
Accompany:
1 peeled orange or 1 cup of orange juice for each person.
caipirinha
½ liter of aguardente (pinga) with 6 large lemons without bark and without the crumb that bitter,
½ cup of mint punched (optional) sugar or sweetener to taste, serve 1 cup per person or to taste.
How to Prepare the Feijoada:
Wash the salted meats well.
Put the gravy with plenty of water and ice for 12 to 16 hours; Change the water twice.
Save the meats of sauce in the refrigerator.
For cooking use one or two large pots.
"Do not use a pressure cooker".
How to Prepare Beans:
Put the raw beans (which already left to soak the day before) to cook with plenty of water from the sauce, join the hardest meats without cutting: muscle, foot, tail, meat jerky.
It takes 3 hours to cook.
The other meats are cooked in 1 ½ hour and sausage and bread in 20 minutes.
All meats, sausage, paio are cooked whole.
Remove skins from sausage and ham.
Take the steaks that are already cooked.
Before serving slice. To reserve.
For Broth to get thicker:
When the feijoada is ready, knead the beans a little so that the broth becomes thick, or beat half a cup of beans in the blender. Add the seasoning.
How to Season the Feijoada:
Fry the garlic in the cold fat to not burn, which passes a bitter taste.
You can also put onion.
Add the cooked meats to the sausage and paio, the bacon fried without the fat.
Serve the feijoada in individual cumbuca of clay.
Rice, cabbage, garnish II, orange and sauce are served separately.
Note ;
You can make the feijoada with raw meats or half a medium, always without fat.
If you can not find cabbage, replace with:
Almeirão, escarole, chicory, celga, catalonia or even broccoli.
Nenhum comentário:
Postar um comentário