All of a sudden I was staring at an empty freezer...the horror! We were really busy with a lot of other things and I went to the market a couple of times but it wasn't enough until finally this Friday a trip to Costco was accomplished and the freezer is once again full. So I can make...
Brazilian Feijoada adapted from Marcus Samuelsson
- 4 cups dried black beans, picked and rinsed
- 4 quarts water
- 1 tsp salt
- 1/2 lb pancetta, cut into medium size cubes
- 4 pieces of oxtail, about 1 1/4 lb (I didn't have oxtail so I doubled the beef)
- 1 lb top round, cut into big chunks
- 1 chorizo (linguica), about 1 lb
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup leeks, chopped
- 1/2 cup shallots, chopped
- 1/2 cup scallions, chopped
- 2 tsp garlic, minced
- 3 bay leaves
- Kosher Salt
- Freshly ground pepper
- Pinch of ground nutmeg
- Pinch of paprika
- Pinch of ground chili pepper
- Few drops of Tabasco
1. Place the beans in a very large pot and cover with cold water. Bring to a boil over high heat. Turn heat to medium, and cook, covered, for 1 hour, until the beans are just cooked but not too mushy. Set aside.
2. Meanwhile, start preparing meats and vegetables. Saute the oxtail, top round, and sausage in batches, until browned on all sides.
4. Add the onions, celery, leeks, shallots and scallions and cook, stirring occasionally, until tender, about 3 to 5 minutes.