* Feijoada Paulista of Antoinette

* Feijoada Paulista of Antoinette*

(10 people)

3 pounds of various meats, divided equally or slightly more than the one you like best.
The list below we.

Ingredients:
200 grams of smoked bacon cut into cubes then fry
500 grams of salt pork loin
500 grams of salted pork rib
300 grams of smoked sausage
300 grams of smoked Portuguese sausage
800 grams of dried meat without fat heavy (or duckling rump)
400 grams of fresh muscle is (optional)
400 grams of salted pork tongue
300 grams of salted butt
300 grams of salt pork leg (the nail strips)
Other Ingredients:
3 pounds of black beans (Uberabinha) or black bean quality by soaking
12 hours.
2 pounds of uncooked rice then measuring in cups
for each cup of rice 2 cups of water are for cooking,
add salt, onion and oil.

Trim: I

5 bunches of cabbage (8 sheets each) thinly sliced ​​washed. 1 large onion, grated ½ cup corn oil
Play the cabbage in boiling water, squeeze well, with oil and sauté onion enough, with a little salt (salt sparingly)
Garnish II: is (optional)
2 pounds of boiled cassava and then fry
½ pound of bacon into thin strips
10 Fresh pork chops (fried touradinha well)
10 pieces of cooked pork sausage after (fry well)

Seasoning the beans:
150 grs. garlic or (6 heads) dents (cored)
250 grs. grated onion or (3 onions)
4 bay leaves
Traditional feijoada sauce.
2 cups (tea) of chopped or grated onion
2 cups (tea) of chopped parsley with good stalk drizzling
2 cups (tea) of finely chopped green onions or cebolete
4 tomatoes, peeled and chopped without seeds
1 or 2 chili finger lady seeded and without ribs
stalls, chopped
1 cup of vinegar or lemon
½ cup of olive oil
Serve in separate bowls of clay or individual ramekins
Tracks:
1 orange peeled or 1 glass of orange juice for each person.

Caipirinha

Cachaça ½ liter with 6 large lemons peeled and cored que bitter, ½ cup mint pounded (optional)
sugar or sweetener to taste, Serve 1 cup per person or to taste.

How to Prepare the Feijoada:
Wash thoroughly cured.
Place the meat sauce with water and ice for 12 to 16 hours, changing several times in 3 of 3 hours.
Save the meat sauce in the fridge.
For cooking use a large pot or two.
"Do not use the pressure cooker."

How to Prepare the beans:

Put raw beans (already left to soak the night before) with enough water to cook the sauce, add the tougher meat without cutting: muscle, foot, tail, jerky.
It takes 3 hours to cook.
Other meats are cooked in 1 ½ hours and sausage and sausage on 20 'minutes.
All meat, sausage, sausage are cooked whole.
Take the sausage and sausage skins.
Will taking the meat already cooked.
Before serving slice. Book.
For the broth become Grosso:
When the the feijoada is ready, knead a little beans to the broth thick passe, or hit half cup (tea) of beans in blender. Add the seasoning.

Season Mode Feijoada:
Fry the garlic in the cold not to burn fat, it passes the bitter taste.
Also you can put onion.
Add the cooked sausage meat and sausage, fried bacon without the fat.

Serve in individual bowl of feijoada clay.
The rice, cabbage, Garrison II, and orange sauce are served separately.
Note;

Can make feijoada with raw meats or half and half, always
in fat.
If you can not find kale, substitute:
Chicory, endive, chicory, celga, Catalonia or until broccoli.