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Assorted Meats (Brazilian Feijoada) Recipe

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This recipe for Assorted Meats (Brazilian Feijoada), by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. fresh beef brisket
1 small smoked tongue
2 lbs. smoke boneless pork shoulder (butt)
2 lbs. pork spareribs
2 lbs. slab Canadian bacon
2 lbs. sweet Italian sausages
Salt and pepper
Parsley or cilantro

Directions:
Directions:
Place brisket in large Dutch oven and sprinkle with salt. Cover with cold water, bring to boil, lower heat, cover, and simmer for 1 to 2 hours or until beef is tender. Place tongue and pork in large saucepan and cover with water. Bring to boil, lower heat, cover, and simmer 1 to 1 hours or until tender.

Trim fat from spareribs. With sharp knife, cut into individual ribs. Sprinkle with salt and pepper. Roast, covered, in a pre-heated moderate oven (350 degrees) for 1 hour. Then uncover and roast for another 15-20 minutes or until brown and crusty. Cut Canadian bacon into slices and saute in skillet until lightly browned. Remove and drain on paper towel. Drain bacon fat from skillet, add sausages, and saute until cooked through. Drain.

To serve meats, slice brisket and pork thinly. Remove gristle from tongue, peel off skin, and slice. Arrange meat slices with spareribs, bacon, sausages; garnish with parsley or cilantro.

Serve with black beans.

Makes 12 servings.

Personal Notes:
Personal Notes:
Gourmet Club: Brazilian Feijoada Dinner.

Magnus, I thought you might find it fun that this is one meal I know was hosted by Nana and Pop Pop. Could Nana have been foretelling the future?

 

 

 

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