Brazilian Feijoada (Meat and Beans, Rio De Janeiro Style)

• 1 lb Pork shoulder
• 1 lb Corned spareribs, if avail.
• 1 lb Or more carne seca
• 1/2 lb Chourico (or use chorizo)
• 1 lb Smoked pork shoulder
• 1 lb Lean bacon,1 piece,no rind
• 1 lb Lean beef chuck, one piece
• 4 c Dried black beans, picked over, soaked overnight in water to cover, & drained
• 2 Medium-size onions, minced
• 2 Cloves garlic, minced
• 1 Stalk celery, minced
• 1 Bouquet garni (3 bay leaves, 3 sprigs of fresh parsley, & 1 teaspoon dried thyme)
• Salt & freshly ground black pepper to taste
• 3 1/2 qt Water

Instructions

1. 1

   The evening before, rinse the salted meats in cold water and leave them to soak overnight.

2. 2

   The next morning, change the water and allow them to continue soaking until you are ready to cook.

3. 3

   Place all of the ingredients in a large heavy pot and bring slowly to a boil over medium heat, then reduce the heat to low and simmer for 2 hours.

4. 4

   Remove each piece of meat when it is fork tender, starting with the beef and ending with the smoked meats.

5. 5

   Continue to cook the beans for an additional 30 minutes, or until the liquid has become thick and creamy.

6. 6

   Meanwhile, remove the meat from the bones and cube or slice what you can.

7. 7

   When the beans are done, place them in a large, heavy saucepan, add the meats, and cook over low heat for 10 minutes.

8. 8

   Remove from the heat and serve hot.

9. 9

   Heap meats on one platter, put beans in a clay pot, and white rice in another serving dish.

10. 10

    The garnishes must include peeled orange segments, fried manioca meal (Farofa) julienned fried kale (Couve 'a Mineira), Pimenta & Lemon sauce and Molho Apimentado (spicy sauce)