How To Make Brazillian Feijoada
|Black beans||2 Pound, picked through and rinsed|
|Extra-virgin olive oil||2 Tablespoon|
|Pork belly||1⁄2 Pound, cut into 1-inch cubes|
|Ham hocks||1 Pound, smoked|
|Ham neckbone||1⁄4 Pound, smoked|
|Pork ribs||1 Pound (separated into individual ribs)|
|Pork parts||1⁄8 Pound (pork foot, ear, tongue)|
|Lean beef stew meat||1 Pound, cut into 2-inch cubes|
|Lean pork||1 Pound|
|Salt cured beef||1⁄2 Pound|
|Hot sauce||1 Cup (16 tbs)|
|For seasoning paste|
|Garlic||6 Clove (30 gm)|
|Brazilian chorizo sausage||1 Pound, cut into 2-inch pieces|
|Scotch bonnet pepper/Serrano pepper||1⁄2 , seeded|
|White onion||2 Medium, chopped|
|Bell pepper||1 Large, chopped|
|Complete seasoning||2 Tablespoon (Keith's)|
|For making saut ed collard greens|
|Collard greens||2 Pound|
|Extra-virgin olive oil||4 Tablespoon|
|Garlic||5 Clove (25 gm)|
|Complete seasoning||2 Teaspoon (Keith's)|
|Parsley||1 Cup (16 tbs), chopped|
|Complete seasoning||1 Teaspoon|
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.
2. For making seasoning paste – chop onion, green bell pepper and garlic. Place that in a plate.
3. Chop scotch bonnet pepper. Place in onion plate; add in Keith's Complete Seasoning and bay leaves.
4. Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, sauté the chorizo and add in the seasoning mixture.
5. For making Sautéed Collard Greens - cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
6. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are cut.
7. Fill the sink with water and salt, the salt helps to remove any impurities.
8. Wash the collards thoroughly to remove the grit, 3 times, until the water runs clear.
9. Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well. And soak in ice water
10. Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and sauté for 2 minutes to soften.
11. Add the blanched greens and toss well with the oil, Keith's complete seasoning, and garlic.
12. 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.
13. Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 30 minutes, stirring now and again.
14. Drain the water from the pot.
15. Refill the pot and bring to a boil and return the meat to the pot. Simmer for 60 minutes.
16. For making beans – fill the pot with water and add in beans, cook for 120 minutes on low heat covered with lid.
17. Add the meat to the beans.
18. Mash about 1 cup of the beans against the side of the pot to cream them out.
19. Give the stew a good stir, taste and check for seasoning.
20. Serve feijoada in large wide bowls, garnished with parsley and keith's complete seasoning, accompanied by sautéed collard greens.