Feijoada (Brazilian cassoulet) Ingredients: 500 g of - dried red beans - 2 - carrots - 3 - onions pepper salt thyme - 5 - smoked sausages - 1 - fairly strong chorizo - 5 slices of - thick smoked brisket - 2 - beef (or any other piece of cooking for a long time) bay leaf paprika.
Utensils: 1 casserole dish - 1 lid 1 skimmer - 1 brush - 1 wooden spoon 1 kitchen scale -
Total time:
1h45
Preparation:
30 min -
Cooking:
1h15
Phase 1
Soak the dried beans in water (at least one afternoon) so that they swell... at best 24 hours.
Phase 2
In a casserole dish, put the soaked beansés with their soaking water, cover with water if necessary. Add coarse salt, an onion cut into quarters, the 2 carrots cut into slices, thyme and a bay leaf. Leave to cook at a rolling boil for around 1 hour to 1 hour 30 minutes. They should still be a little crunchy.
Phase 3
At the same time, put the pieces of beef, the chorizo cut into pieces and the smoked brisket in another casserole dish, fill with water, add a little coarse salt. Let it cook like the beans.
Phase 4
At the end of the 2 cooking sessions above, in a third casserole dish (or in that of the meats that you have emptied, meat and broth reserved), brown the 2 remaining onions, sliced, with a little butter. Add the pieces of meat one by one to brown them a little. Add the seared beans/carrots to the skimmer and cover everything with some of the bean cooking water (very important to give the final taste!). A little of the meat cooking brothis also preferable.
Phase 5
Add salt-pepper and 3 tablespoons of paprika and the smoked sausages.
Phase 6
Place on low heat, stir often (cook until the beans are well cooked, the juice liquefied but still filling the mini 1/3 of the casserole dish, i.e. approximately 1 hour to 1 hour 30 minutes).
Phase 7
Serve in the cooking pot, hot...
Utensils: 1 casserole dish - 1 lid 1 skimmer - 1 brush - 1 wooden spoon 1 kitchen scale -
Total time:
1h45
Preparation:
30 min -
Cooking:
1h15
Phase 1
Soak the dried beans in water (at least one afternoon) so that they swell... at best 24 hours.
Phase 2
In a casserole dish, put the soaked beansés with their soaking water, cover with water if necessary. Add coarse salt, an onion cut into quarters, the 2 carrots cut into slices, thyme and a bay leaf. Leave to cook at a rolling boil for around 1 hour to 1 hour 30 minutes. They should still be a little crunchy.
Phase 3
At the same time, put the pieces of beef, the chorizo cut into pieces and the smoked brisket in another casserole dish, fill with water, add a little coarse salt. Let it cook like the beans.
Phase 4
At the end of the 2 cooking sessions above, in a third casserole dish (or in that of the meats that you have emptied, meat and broth reserved), brown the 2 remaining onions, sliced, with a little butter. Add the pieces of meat one by one to brown them a little. Add the seared beans/carrots to the skimmer and cover everything with some of the bean cooking water (very important to give the final taste!). A little of the meat cooking brothis also preferable.
Phase 5
Add salt-pepper and 3 tablespoons of paprika and the smoked sausages.
Phase 6
Place on low heat, stir often (cook until the beans are well cooked, the juice liquefied but still filling the mini 1/3 of the casserole dish, i.e. approximately 1 hour to 1 hour 30 minutes).
Phase 7
Serve in the cooking pot, hot...