| brazilian Black Bean Stew (feijoada) 1 (3 To 4 Pound) Smoked Beef Tongue
8 Cups Cold Water
2 (12 Ounce) Packages Dried Black Beans
1/2 Pound Dried Beef
4 Smoked Chorizo Links
1/2 Pound Sliced Bacon, Cut Into 1-inch Pieces
sauce
1 Large Orange, Thinly Sliced
hot Cooked Rice place Beef Tongue In Dutch Oven; Add Enough Water To Cover Beef. Heat To Boiling; Reduce Heat. Cover And Simmer Until Tender, About 3 Hours. heat Water And Beans To Boiling In Dutch Oven Or Large Kettle; Boil Gently 2 Minutes. Remove From Heat; Cover And Let Stand 1 Hour. Heat To Boiling; Reduce Heat. Cover And Simmer 1 Hour. Remove And Mash 2 Cups Beans And Liquid; Reserve Mashed Beans For Sauce. plunge Beef Tongue Into Cold Water. Cut Lengthwise Slashes In Skin; Peel Off Skin. Remove Any Fat And Cartilage. Cut Beef Tongue Into 1/4-inch Slices; Stir Into Unmashed Beans. Cut Dried Beef Into Bite-size Pieces; Prick Chorizos Thoroughly With Fork. Stir Dried Beef, Chorizos And Bacon Into Beans And Tongue. Add Just Enough Water To Cover. Heat To Boiling; Reduce Heat. Cover And Simmer 1 Hour. prepare Sauce. Stir Half The Sauce Into Meat-bean Mixture. Cover And Cook Until Beans Are Mushy, About 1 Hour, Adding 1/2 To 1 Cup Water If Necessary. heat Remaining Sauce Over Low Heat. arrange Beef Tongue Slices In Center Of Platter; Arrange Remaining Chorizos Around Tongue Slices. Pour Sauce Over Meats. Cut Orange Slices Into Halves; Arrange Around Meats. Pour Remaining Beans Into Tureen; Serve With Rice. yields 12 To 14 Servings. sauce
1 Chorizo, Cooked With Beans
4 Jalapeņo Peppers, Finely Chopped
2 Large Tomatoes, Chopped
1 Large Onion, Chopped
2 Cloves Garlic, Finely Chopped
1/4 Teaspoon Salt
1/8 Teaspoon Ground Red Pepper cut Reserved Chorizo Into 1-inch Pieces. Cook And Stir Chorizo And Remaining Ingredients In 10-inch Skillet Over Medium Heat 3 Minutes. Stir 2 Cups Reserved Beans Into Chorizo Mixture; Heat Until Hot. |
