Feijoada Paulista da Amntonieta - São Paulo do Brasil
ATTENTION:
The traditions there is a limit in Blog Brazil is complete
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 fried
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 black beans (Uberabinha) to soak for
12 hours.
2 pounds of raw rice then measuring in cups
To cook the rice:
For each cup of rice go 2 cups of water to cook,
add 1 teaspoon of salt, 1/2 chopped onion and 1 tablespoon of 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, then in the cold water to stop the cooking after squeezing.
Then sauté the cabbage with oil and the onion, a little salt (salt in moderation), for 5 minutes after that time the cabbage is hard.
Trim II: is (optional)
2 pounds of cassava (cassava casserole) cooked and then fried
½ pound bacon in thin strips fried
10 fresh pork chops (fry)
10 pieces of pork sausage cooked in the water drain (fry)
Bean seasoning:
150 grs. of garlic or (6 heads) mashed if it is old (without the crumb).
250 grs. of grated onion or (3 medium onions)
4 bay leaves
Sauce of the feijoada:
Serve separately in clay pot
2 cups grated onion (tea)
2 cups (tea) parsley with chopped 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 (brandy) with 6 large lemons without peel and without the crumb that bitter,
½ cup minced jelly (optional)
Sugar or sweetener to taste,
Serve 1 cup per person
How to Prepare the Feijoada:
Wash the salted meats well.
Put the meat in the sauce with plenty of water and ice for 12 to 16 hours, changing several times every 6 hours.
To cook, use one or two large pots.
"You can not cook the feijoada in the pressure cooker."
How to Cook the Beans:
Put the raw beans to cook with plenty of water, join the hardest meats without cutting: muscle, foot, tail, meat, it takes 3 hours to cook.
The other meats are cooked in 1 ½ hour and sausage and bread in 20 minutes.
The sausage and the paio are cooked in separate pan, discard the fat.
All meats, sausage, paio are cooked whole.
Take the cooked meat from the bean pan, 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:
To fry the garlic and the onion in the cold fat not to burn.
If the garlic burns it passes a bitter taste.
Add the cooked meats to the sausage and paio, the fried bacon with or without the fat.
Serving Mode:
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.
Feijoada Paulista is made in the State of São Paulo - Brazil
In the restaurants the feijoada is served on Wednesday and Saturday.
ATTENTION:
The traditions there is a limit in Blog Brazil is complete
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 fried
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 black beans (Uberabinha) to soak for
12 hours.
2 pounds of raw rice then measuring in cups
To cook the rice:
For each cup of rice go 2 cups of water to cook,
add 1 teaspoon of salt, 1/2 chopped onion and 1 tablespoon of 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, then in the cold water to stop the cooking after squeezing.
Then sauté the cabbage with oil and the onion, a little salt (salt in moderation), for 5 minutes after that time the cabbage is hard.
Trim II: is (optional)
2 pounds of cassava (cassava casserole) cooked and then fried
½ pound bacon in thin strips fried
10 fresh pork chops (fry)
10 pieces of pork sausage cooked in the water drain (fry)
Bean seasoning:
150 grs. of garlic or (6 heads) mashed if it is old (without the crumb).
250 grs. of grated onion or (3 medium onions)
4 bay leaves
Sauce of the feijoada:
Serve separately in clay pot
2 cups grated onion (tea)
2 cups (tea) parsley with chopped 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 (brandy) with 6 large lemons without peel and without the crumb that bitter,
½ cup minced jelly (optional)
Sugar or sweetener to taste,
Serve 1 cup per person
How to Prepare the Feijoada:
Wash the salted meats well.
Put the meat in the sauce with plenty of water and ice for 12 to 16 hours, changing several times every 6 hours.
To cook, use one or two large pots.
"You can not cook the feijoada in the pressure cooker."
How to Cook the Beans:
Put the raw beans to cook with plenty of water, join the hardest meats without cutting: muscle, foot, tail, meat, it takes 3 hours to cook.
The other meats are cooked in 1 ½ hour and sausage and bread in 20 minutes.
The sausage and the paio are cooked in separate pan, discard the fat.
All meats, sausage, paio are cooked whole.
Take the cooked meat from the bean pan, 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:
To fry the garlic and the onion in the cold fat not to burn.
If the garlic burns it passes a bitter taste.
Add the cooked meats to the sausage and paio, the fried bacon with or without the fat.
Serving Mode:
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.
Feijoada Paulista is made in the State of São Paulo - Brazil
In the restaurants the feijoada is served on Wednesday and Saturday.
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