Complete Feijoada, Feijoada Completa

Ingredients for 15 servings:

• 1 kg beans, black
• 6 onions
• 4 garlic cloves
• 4 tbsp oil
• 3 liters of water
• 250 g smoked bacon
• 1 pig’s foot
• 1 pig’s tail
• 1 pig’s ear(s)
• 500 g soup meat
• 1 pork tongue(s), smoked
• 500 g pork neck, cured and smoked or Kasseler
• 500 g dried meat (alternatively beef jerky or Bünderfleisch)
• 500 g pork fillet(s)
• 4 onions
• 4 cloves garlic
• 80 ml oil
• 3 bay leaves
• 1 tsp cumin
• salt and pepper
• 800 g sausages, lightly smoked
• 500 g Mettenden
• 300 g chorizo, spicy
• Soup vegetables
• 3 tbsp vinegar
• 2 cloves garlic, crushed
• 1 tsp pepper
• 1 tsp salt
• 1 onion(s), coarsely chopped
• 2 garlic cloves
• 3 chili peppers
• 200 g tomatoes, peeled, pitted and roughly chopped
• 2 tsp cachaça
• 1 tbsp, heaped vinegar
• 1 pinch of pepper
• 1 tsp salt
• 300 g cassava, coarsely ground
• 100 g bacon
• Salt
• some butter
• 750 g kohlrabi leaves
• 1 onion(s), finely diced
• 2 garlic cloves, finely chopped
• salt and pepper
• 2 tbsp oil
• 350 g rice, cooked
• 5 large oranges, sliced

Instructions

Working time approx. 6 hours; Rest period approx. 1 day; Cooking/baking time approx. 4 hours; Total time approx. 1 day 10 hours

National dish of Brazil

You will need a 10-liter, a 6-liter, and a 3-liter pot. For the beans, place the washed and sorted beans in a pot the day before the meal and soak them. The water should cover the beans by about one centimeter. Add water if they dry out. On the day of the meal, fry chopped onions and chopped garlic cloves in oil in a 10-liter pot. Bring the beans to a boil with the soaking water and the stock (see Meat). The beans should be well covered, but not floating. The goal is a creamy stew. It’s better to be sparing with liquid at the beginning and add more if the beans dry out. There should also be enough air for the meat stock (see Meat), which is only ready shortly before serving. Add the smoked bacon, the pig’s foot, the pig’s tail, and the pig’s ear, and then simmer for about an hour and a half. The beans should be tender at the end, but should definitely not fall apart. It won’t harm the beans if they’re fully cooked and then reheated shortly before guests arrive. Remove the pork before serving. The meaty part of the bacon can be cut into bite-sized pieces and added back to the beans. For the meat, soak the jerked beef overnight the day before the meal. Cook the soup meat with the soup vegetables as a broth. Two cups of the broth are needed for braising the meat, the rest goes into the beans. Stir together the ingredients for the marinade in a bowl. Marinate the other pieces of meat (except the sausages) in it. On the day of the meal, about an hour before serving, sauté the onions and garlic in oil in a 6-liter pot. Add two cups of broth and the bay leaves. Then, about 10 minutes apart, add the soaked jerked beef, the pork loin, the tongue, then the pork neck or smoked pork with the sausages. After adding the last meat, braise for another 15 minutes. Remove the pieces of meat and portion them into bite-sized pieces with the soup meat, then serve. Add the stock to the beans. The pieces of meat could actually be cooked with the beans. However, the black beans will turn everything an unsightly dark gray, making it impossible to serve the meat attractively on their own. Adding the stock and stock to the beans will reinvigorate the flavor of the stew. The dried meat needs some time; the loin needs to be cooked. The smoked meat pieces and sausages are only heated and add flavor to the stock. That’s why the meat pieces are added staggered. For the pepper sauce, sauté the onions and garlic in oil in a pan for about 5 minutes, stirring occasionally, until translucent. Stir in the tomatoes, chili, cachaça, vinegar, salt, and black pepper, and sauté for another 5 minutes. Take 2 cups each of the cooked beans and the cooking liquid from the pot, add to the pan, and mix with the sautéed ingredients. Let the mixture simmer over low heat for 15 minutes, stirring occasionally, until it has thickened sufficiently. For the farofa, dice the bacon finely and fry in a pan. Add the cassava flour and toast until crumbly, but do not allow it to overbrown. Remove from the heat and season with a little butter and salt. For the green vegetables, wash the kohlrabi leaves, remove the stalks, and cut into thin strips. Fry with the onions and garlic in hot oil for about 10 minutes, then sauté for about 5 to 6 minutes, no longer to retain the dark green color of the cabbage. Season with salt and pepper. To serve: Traditionally, the beans are placed in a bowl. The large pieces of meat are cut into portions and served on a large, preheated platter. The sliced ​​tongue goes in the middle of the meat platter, next to it all the smoked meat and sausage ingredients on one side and all the unsmoked meat and sausage ingredients on the other. Pepper sauce, farofa, cabbage, cooked rice, and orange slices are served in individual bowls or platters. Everyone takes their portions and adds them to their plate according to their preferences.