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Feijoada Completa (Mixed Meat with Beans)

Cook time: 0 min.
Servings: 8 portion(s)

Ingredients for Feijoada Completa (Mixed Meat with Beans)

0.5tspBlack pepper
1tbspFinely chopped garlic
1Pork shank
1Smoked beef tongue approx. 1 ½ kg
1lSun-dried beans
125gLean smoked pork without rind
2Preserved tabasco pepper
250gChorizo or smoked sausage
250gCrack sausage
250gSun-dried beef (may be omitted)
3Medium-sized tomatoes or 2 ½ dl preserved tomatoes
3.5dlRoughly chopped onion
5Large oranges
500gSalted bellies

Instructions for Feijoada Completa (Mixed Meat with Beans)

To prepare the Feijoada Completa (Mixed Meat with Beans) recipe, please follow these instructions:

The meat:
Put the tongue, the breast flask and the dried beef in each bowl and cover it with cold water. Leave it overnight. Bring the tongue to boil in fresh water and simmer it. 2½ hours.

Flake the tongue when it is slightly cooled. Cut the cartilage and the fat at the root away. The dried meat must boil in fresh water for approx. 30 minutes. Boil the chest and the skull approx. 15 minutes. Put all the meat aside.

The beans:
Bring 3 liters of water to boil in a large pot. Bring the black beans and boil them for a couple of minutes. Remove the pot from the heat and let the beans stand in the water for 1 hour. Add the cooked meat and the lean smoked pork. Cook it for approx. 1 hour at low heat. Place the tongue in an ovenproof dish and cover it with foil. Put it and the pan with the beans added beef, in the oven at 125 degrees (very low heat) 1 hour. Finally bring the sausages and bacon and let it boil with approx. ½ hour. When all the meat is tender, put it on the dish for the tongue. Foam greasy.

Warm the grease on a pan. Add onions and garlic and raise them until they are transparent but not brown. Stir the chopped tomatoes (salsa cruda) together with tabasco, pepper, salt and black pepper and boil for approx. 5 minutes. Take ½ liter beans with a clove and put them in the onions. Mash them with the rest and add approx. ½ liter of bean water in the pot. Let the sauce boil until it is even.

Arrange No:
Cut the tongue, the sun-dried meat, pork and beef in slices and the meat from the shank into small pieces and also cut out the sausages.

There is a tradition that the tongue is put in the middle of a dish, the fresh meat on one side and it smoked on the other. The original right also includes piglets, piglets and piglets. Beans are served in a bowl as well as the apple slices are placed in a bowl.

The 4 mentioned parlor, couve, mölho and arroz dishes are also served separately.

Click on the individual names to see the recipes.

Farofa de manteiga, Cove a mineira, Môlho de pimenta e limão, Arroz brasilerio