Brazilian feijoada (meat and beans, rio de janeiro style) Recipe

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Brazilian feijoada (meat and beans, rio de janeiro style)

Artist:	_	Yield:	10
Categories:	Brazilian, Ethnic, Meats, North American, South American	Rating:	0
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Ingredients:

1	lbs	Pork shoulder
1	lbs	Or more carne seca
1	lbs	Smoked pork shoulder
1	lbs	Lean beef chuck, one piece
		-over, soaked overnight in
2		Medium-size onions, minced
1		Stalk celery, minced
		-3 sprigs of fresh parsley
		Salt & freshly ground black
3 1/2	quart	Water
1	lbs	Corned spareribs, if avail.
1/2	lbs	Chourico (or use chorizo)
1	lbs	Lean bacon, 1 piece, no rind
4	cup	Dried black beans, picked
		-water to cover, & drained
2		Cloves garlic, minced
1		Bouquet garni (3 bay leaves
		-& 1 teaspoon dried thyme)
		-pepper to taste

Procedures:

1	The evening before, rinse the salted meats in cold water and leave them to soak overnight.
2	The next morning, change the water and allow them to continue soaking until you are ready to cook.
3	Place all of the ingredients in a large heavy pot and bring slowly to a boil over medium heat, then reduce the heat to low and simmer for 2 hours.
4	Remove each piece of meat when it is fork tender, starting with the beef and ending with the smoked meats.
5	Continue to cook the beans for an additional 30 minutes, or until the liquid has become thick and creamy.
6	Meanwhile, remove the meat from the bones and cube or slice what you can.
7	When the beans are done, place them in a large, heavy saucepan, add the meats, and cook over low heat for 10 minutes.
8	Remove from the heat and serve hot.
9	Heap meats on one platter, put beans in a clay pot, and white rice in another serving dish.
10	The garnishes must include peeled orange segments, fried manioca meal (farofa) julienned fried kale (couve "a mineira), pimenta & lemon sauce and molho apimentado (spicy sauce