Brazilain Food

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In 1984 I was in Rio de Janeiro visiting my older brother, who lived in the house of a typical Brazilian family. by chance was the month of December and was for the parties that they cooked the world famous feijoada. Here it is: Ingredients: 1 lb. Black Bean and lb. Smoked Ham 2 lb Pork Leg (optional) and lb Chorizo Spanish or Portuguese Chorizo dry meat 1 lb. Smoked Pork Rib or Knee and LB Bacon (Bacon) and GD.

Pork (pork) and GD. Beef (Canada) 8 cloves garlic (crushed) 3 tablespoons olive oil. 1 tablespoon vinegar 1 bay leaf. 2 tomatoes, peeled and diced or 1 can crushed tomatoes) 1 large onion, cut into tiles and CM. 1 green pepper (paprika) big box and cut into cm. Salt and pepper to taste Preparation: In case you choose to put pig’s foot the night before to soften the legs in a pressure cooker. Put the legs in the pot, cover with water and put on fire. Cover the dish when boiled.

When you begin to sound pressure valve count 1 hour cooking. After this time, open the pot and discard water reserve legs in a plastic container with lid. Refrigerate. The night before, put the dried meat to soak in a container for desalination. The next morning, drain and cut into pieces of 2-3 cm. Reserve. Soften the black beans in a pressure cooker. Place the beans in the pot, cover with 5 cups of water and put on fire. Cover the dish when boiled. When you begin to calculate valve sound 45 minutes of cooking. Reserve. Besides cutting the ham, sausage, bacon (bacon), pork and beef into pieces of 2-3 cm. Place in a bowl, cover with 5 cups water, add a tablespoon of vinegar and a bay leaf and cook for 30 minutes. Reserve including the liquid. In a separate pan prepare the sauce. Put the olive oil over medium heat with crushed garlic. Stir for a minute, then add the onions for another minute, stir until it comes together with the garlic. Now put the pepper, remove the cream on medium heat (Level 4) for about 3 minutes. To finish the sauce add the tomato, stir and cook for about 5 minutes while the fire, medium-low. REMEMBER THAT THE SECRET OF A GOOD COOK IS to make FEIJOADA on low heat. Stir in the beans, pigs’ feet if you chose them, all meats including chicken broth or bouillon they were cooked. Cook for 45 minutes to play medium stirring occasionally. Finally correct for salt and pepper. Presentation: Remove all the meat and place on a tray. Place in a container preferably frijolesa mud. Decorate the table with toast with butter and garlic, orange wheel plate, saucers of olives, stuffed olives saucers and farofa. Serve with white rice. Finally do not forget to provide jello toprepare the popular cachaca.

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