Free Recipe Claude Troisgros Feijoada
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Claude Troisgros Feijoada Recipe
3 Whole pig s feet, cured in
-salt
2 Pig s ears, cured in salt
3 tb Olive oil
2 Onions, chopped
6 Garlic cloves, chopped
2 lb Black beans, soaked
2 Red bell peppers, chopped
1 lb Dried meat (Carne Seca), cut
-into cubes
2 Whole oxtails, chopped into
-2-inch pieces
4 Portuguese pork sausages
-(Paio), sliced
1/2 lb Smoked bacon, cut into
-1-inch pieces
Salt
Claude Troisgros Feijoada Preparation
In a bowl combine pig”s feet and ears with water to cover; soak for 24 hours, changing water 5 times. Drain and split pig”s feet. In a large casserole heat oil until it is hot. Add onions and garlic and cook, stirring often, 5 minutes. Add black beans, bell peppers, dried meat, pig”s feet, pig”s ears and oxtails; add enough wat er to cover. Bring to a boil and simmer, stirring occasionally, 1 1/2 hours (beans should maintain their shape and not become mushy). During last 10 minutes of cooking add pork sausages and bacon. Se ason with salt, if necessary. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by Master Harper Gaellon <gaellon@inch.com> on Mar 12, 1997
Cooking Temperature:
Recipe Serves: 10
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