Brazilian Feijoada
2014-07-29 17:19:11
Serves 8
Classic Brazilian Stew (pronounced fay-ZWAH-da)
Ingredients
- 2 Cups Dried black-beans
- 4 Slices Smoked Bacon
- 1 Pound Boston butt pork, cut into 1/2 inch cubes
- 3/4 teaspoon Salt, divided
- 1/2 teaspoon Fresh-Ground black pepper, divided
- 3 Bone-in Beef short ribs, about 2 Pounds
- 3 Cups Onion, chopped fine
- 1 1/4 Cup Chicken stock
- 4 Cloves Garlic, minced
- 1 9 Oz Smoked Ham Hock
- 1 Tablespoon White Vinegar
- 8 Wedges Fresh Orange
Instructions
- Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings; saute 8 minutes turning to brown on all sides. Transfer pork to a 6-quart slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, stock, garlic and ham hock, stirring well to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.
- Remove ribs and ham hock from slow cooker; let stand 15 minutes. Remove meat from bones and shred. Discard bones and return shredded meat to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.
Notes
- Pure Pork Perfection - A slow cooker miracle
Adapted from from a recipe found in a magazine
Adapted from from a recipe found in a magazine
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