Feijoada Paulista - Brazil's

Feijoada Paulista - Brazil's
3 pounds of various meats, divided equally or slightly more than the one you like best.As follows below.
Ingredients:200 grs. diced smoked bacon after frying500 grs. pork loin salted500 grs. pork rib salt300 grs. of smoked sausage300 grs. Portuguese smoked sausage800 grs. jerky heavy lean (rump or duckling)400 grs. muscle is fresh (optional)400 grs. language salted pork300 grs. tail salty300 grs. standing of salt pork (strip nails)Other Ingredients:3 pounds of black beans (Uberabinha) by soaking12 hours.2 pounds of uncooked rice then measuring in cupsfor each cup of rice 2 cups of water are for cooking,add salt, onion and oil.
Trim: I
5 cabbage packs (8 sheets each) thinly sliced ​​washed. 1 large onion, grated ½ cup corn oil
Play cortadinha cabbage in boiling water, squeeze.With oil and sauté the onion, a little salt (salt sparingly) for 5 'minutes to pass the kale is tough.Garrison II: is (optional)2 pounds of boiled cassava and then frying½ pound of bacon into thin strips10 fresh pork chops (frying)10 pieces of pork sausage cooked later (frying)
Seasoning the beans:
150 grs. garlic or (6 heads) dents (cored)250 grs. grated onion or (3 onions)4 bay leavesServe feijoada sauce in separate bowl of clay2 cups (tea) of grated onion2 cups (tea) of chopped parsley with the stalk2 cups (tea) of chopped green onions2 cups (tea) of bean juice, or to taste4 tomatoes, peeled, seeded and chopped1 or 2 peppers finger girl without seeds and without the ribsstalls, chopped1 cup of vinegar or lemon½ cup of olive oilFollows:1 peeled orange or 1 cup of orange juice for each person. Or Caipirinha:Cachaça ½ liter with 6 large lemons peeled and cored that bitter, ½ cup mint pounded (optional)sugar or sweetener to tasteServe 1 cup per person
How to Prepare the beans:Rinse the salted meats.Place the meat sauce with water and ice for 12 to 16 hours, exchanging several times, in 3 of 3 hours.For cooking use a large pot or two."No pressure cooker."Place the raw beans to cook with water, add the meat tougher without cutting: muscle, foot, tail, beef jerky, it takes 3 hours to cook.
The other meats are cooked in 1 ½ hours and sausage and sausage in 20 'minutes.
All meat, sausage, sausage are cooked whole
Will taking the meats that are cooked after fatiar.Reservar.When the the feijoada is ready, knead a little beans to the broth becomes thick. Add the seasoning.
To season the beans:Fry the garlic and onion in the fat cold to prevent burning.If you burn the garlic becomes a bitter taste.
Add the cooked meat to sausage and sausage, fried bacon without the fat.
Serve the beans in cumbuca individual clay.The rice, cabbage, Garrison II, orange and sauce are served separately.Note;
Can make the feijoada with raw meats or half and half, alwayswithout fat.