Typical Brazilian Winter Plate
Antoinette's Complete Feijoada Paulista
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. Of 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 pork salty (strips the nails)
Other Ingredients:
3 pounds of good quality black beans, soak for
12 hours.
2 pounds of raw rice then measuring in cups
For each cup of rice go 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 grated onion, ½ cup corn oil
Throw the chopped cabbage into the boiling water, squeeze.
To cook with oil and with the onion, a little salt (salt in moderation), for 5 minutes if it passes the point the cabbage is hard.
Trim II: is (optional)
2 pounds of cooked cassava and then fry
½ pound bacon in thin strips
10 fresh pork chops (fry)
10 pieces of cooked pork sausage (fry)
Bean seasoning:
150 grs. Of garlic or (6 heads) kneaded (without the crumb)
250 grs. Of grated onion or (3 onions)
4 bay leaves
Sauce of the feijoada Serve separated in clay cumbuca
2 cups grated onion
2 cups (tea) chopped parsley with the stem
2 cups chopped green onion
2 cups (tea) of the broth of the beans, or to taste
4 tomatoes, without skins and seeded minced
1 or 2 fingerless peppers without seeds and without the ribs
Stalls, chopped
1 glass of vinegar or lemon
½ cup olive oil
Accompany:
1 peeled orange or 1 cup of orange juice for each person. Or Caipirinha:
½ liter of Cachaça with 6 large lemons without peel and without the crumb that bitter, ½ cup of mint pounded (optional)
Sugar or sweetener to taste,
Serve 1 cup per person
How to Prepare Beans:
Wash the salted meats well.
Put the gravy with plenty of water and ice for 12 to 16 hours, inside the refrigerator, swapping twice.
To cook, use one or two large pots.
Put in a large panela the raw beans to cook with plenty of water, join the hardest meat without cutting: muscle, foot, tail, meat, it takes 3 hours to cook.
The other meats are cooked in 1 ½ hour and the sausage and paio in 20 minutes.
All meats, sausage, paio are cooked whole
Take the steaks that are cooked, then slice.Reserve.
When the feijoada is ready, knead the beans a little so that the broth becomes thick. Add the seasoning.
To season the beans:
Fry the onion, then the garlic in the cold fat to not burn.
If the garlic is old remove the kernel from inside.
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
without fat.
You can not cook the feijoada in the pressure cooker
Antoinette's Complete Feijoada Paulista
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. Of 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 pork salty (strips the nails)
Other Ingredients:
3 pounds of good quality black beans, soak for
12 hours.
2 pounds of raw rice then measuring in cups
For each cup of rice go 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 grated onion, ½ cup corn oil
Throw the chopped cabbage into the boiling water, squeeze.
To cook with oil and with the onion, a little salt (salt in moderation), for 5 minutes if it passes the point the cabbage is hard.
Trim II: is (optional)
2 pounds of cooked cassava and then fry
½ pound bacon in thin strips
10 fresh pork chops (fry)
10 pieces of cooked pork sausage (fry)
Bean seasoning:
150 grs. Of garlic or (6 heads) kneaded (without the crumb)
250 grs. Of grated onion or (3 onions)
4 bay leaves
Sauce of the feijoada Serve separated in clay cumbuca
2 cups grated onion
2 cups (tea) chopped parsley with the stem
2 cups chopped green onion
2 cups (tea) of the broth of the beans, or to taste
4 tomatoes, without skins and seeded minced
1 or 2 fingerless peppers without seeds and without the ribs
Stalls, chopped
1 glass of vinegar or lemon
½ cup olive oil
Accompany:
1 peeled orange or 1 cup of orange juice for each person. Or Caipirinha:
½ liter of Cachaça with 6 large lemons without peel and without the crumb that bitter, ½ cup of mint pounded (optional)
Sugar or sweetener to taste,
Serve 1 cup per person
How to Prepare Beans:
Wash the salted meats well.
Put the gravy with plenty of water and ice for 12 to 16 hours, inside the refrigerator, swapping twice.
To cook, use one or two large pots.
Put in a large panela the raw beans to cook with plenty of water, join the hardest meat without cutting: muscle, foot, tail, meat, it takes 3 hours to cook.
The other meats are cooked in 1 ½ hour and the sausage and paio in 20 minutes.
All meats, sausage, paio are cooked whole
Take the steaks that are cooked, then slice.Reserve.
When the feijoada is ready, knead the beans a little so that the broth becomes thick. Add the seasoning.
To season the beans:
Fry the onion, then the garlic in the cold fat to not burn.
If the garlic is old remove the kernel from inside.
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
without fat.
You can not cook the feijoada in the pressure cooker
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