Black Beans with Assorted Meats Feijoada - meats

Method

• Meats: Soak pig's feet and bacon in stockpot in enough cold water to cover.
• Refrigerate overnight, changing water twice.
• Meanwhile, soak tongue and carne seca in separate stockpot in enough cold water to cover.
• Refrigerate overnight, changing water twice.
• Drain water from both stockpots.
• Rinse meats.
• Wash stockpots.
• Place pig's feet, tongue, carne seca, beef roast and ribs in one of the stockpots; add enough cold water to cover.
• In second stockpot, place pork butt and bacon; add enough cold water to cover.
• Bring water in both pots to boil.
• Simmer 15 min.
• Drain water from each stockpot.
• Refill with cold water.
• Bring to boil; simmer an additional 15 min.
• Drain; set aside.
• Place linguica sausage, paio and smoked spicy sausage in large saucepan; add enough cold water to cover.
• Bring to boil; simmer 10 min.
• Drain.
• Continue cooking sausages in saucepan until browned, turning occasionally.
• Set aside.
• Beans: Place beans in large bowl with enough cold water to cover.
• Refrigerate overnight.
• Drain beans; place in large saucepot.
• Add the sliced onions, bay leaf, one third of the garlic, the salt and black pepper.
• Add enough cold water to cover by 3 inches.
• Bring to boil.
• Reduce heat to medium-low; cover.
• Simmer 45 min.
• Add pigs feet and bacon; simmer 45 min., stirring occasionally and adding hot water as necessary to keep ingredients well covered with water.
• Add remaining meats and sausages.
• Add enough hot water to keep ingredients well covered with water.
• Bring to boil on medium-high heat.
• Reduce heat to medium-low; cover.
• Simmer 2-1/2 hours or until beans are very soft.
• (Beans should have an almost soupy texture.)
• Sauce: Heat oil in medium saucepan on medium-high heat.
• Add chopped onions and remaining garlic; cook and stir until tender.
• Add tomatoes, orange juice and chili pepper; cook 10 min., stirring occasionally.
• Reduce heat to low.
• Add 1 cup of the beans; mash in saucepan with back of spoon.
• Stir until well blended.
• Simmer 5 min.
• Add mashed bean mixture to ingredients in large saucepot.
• Remove meats from saucepot, leaving beans to simmer until ready to serve.
• To Assemble: Remove and discard bones from pigs feet; cut meat into 1-inch pieces.
• Cut bacon into thin strips.
• Remove and discard casing from tongue; cut meat into 1/4-inch pieces.
• Slice carne seca, pork butt and beef roast.
• Separate ribs.
• Cut sausages into 1-inch pieces.
• Place sliced tongue in center of large ovenproof platter; surround with remaining meats.
• Drizzle with some of the liquid from the beans.
• Cover with foil to keep warm until ready to serve.
• (Meat platter can be placed in a 200 degrees F-oven to keep warm.)
• Pour beans into tureen or other decorative bowl.
• Remove meat platter from oven.
• Serve with beans.