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Sunday, March 1, 2015

Brazilian Feijoada

Total Time: 9 hrs 50 mins Preparation Time: 50 mins Cook Time: 9 hrs

Ingredients

  • Servings: 8
  • 2 cups dried black beans
  • 4 slices apple-smoked bacon
  • 1 lb boneless lamb shoulder, cut into 1/2 inch cubes
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 beef short ribs with bones
  • 2 medium onions, finely chopped
  • 1 1/4 cups low-fat chicken broth
  • 4 garlic cloves, minced
  • 1 smoked ham hock
  • 1 tablespoon vinegar
  • 1 orange, cut into 8 wedges

Recipe

  • 1 quick-soak beans by boiling for 2 minutes, then letting sit, covered, for 1 hour. drain, then add to slow cooker.
  • 2 cook bacon in a large skillet over medium heat until crisp. remove from pan and crumble, leaving drippings in the pan.
  • 3 season the lamb with 1/8 teaspoon salt and 1/4 teaspoon pepper. brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
  • 4 season the ribs with 1/8 teaspoon salt and 1/4 teaspoon pepper. brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
  • 5 to the slow cooker, add the onion, broth, garlic, ham hock, and 1/2 teaspoon salt. stir to combine ingredients, cover, and cook on low for 8 hours, or until meat and beans are tender.
  • 6 remove the ribs from the slow cooker and let sit for 15 minutes. remove the meat from the bones, and shred. discard bones.discard the ham hock.
  • 7 return the shredded beef to the slow cooker, along with the vinegar and crumbled bacon. stir to combine, then serve with orange wedges to garnish.

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