I have a self imposed rule, no Feijoada should be made unless the temps stay below 40ºƒ. Well that's not problem today here in Indiana. Set about getting things put together. While the 4# brisket is in the psi cooker for an hour & 15 minutes, I sautéd some finely chopped onions, followed by garlic, juice from a number of cans of black beans, added a copious amount of chopped sausages and finally added the defatted juiced from the pressure cooked brisket. Brought to a boil for fifteen minutes before removing the heat.
After the brisket had cooled, the fat was removed, meat cut into 3/4 cubes and added to the pot, stirred in well and let to hard simmer for 5-7 minutes. Turned off the burner and it will set for a couple of hours to let all the flavors do their thing. Dinner is later,. It will be served on rice with an oil & tabasco sauce on the side for heat as you please, plus a side dish sliced orange rounds which pair well and serve to cut very rich Brazilian dish. Actual recipe is in the sig below.
Matt
After the brisket had cooled, the fat was removed, meat cut into 3/4 cubes and added to the pot, stirred in well and let to hard simmer for 5-7 minutes. Turned off the burner and it will set for a couple of hours to let all the flavors do their thing. Dinner is later,. It will be served on rice with an oil & tabasco sauce on the side for heat as you please, plus a side dish sliced orange rounds which pair well and serve to cut very rich Brazilian dish. Actual recipe is in the sig below.
Matt
