Period Brazilian Stew

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Location
Now Florida but always a Kentuckian
In 1862, Captain James M. Sanderson wrote "Camp Fires and Camp Cooking" or "Culinary Hints for the Soldier". The text includes an introduction to the tools of the cook house, various recipes utilizing the components of a soldier's rations and the "Cook's Creed", highlighting the importance of cleanliness. This recipe for Brazilian Stew is from page nine of Captain Sanderson's "Camp Fires and Camp Cooking".

Brazilian Stew

"Take shins or legs of beef, cut them into slices or pieces two or three ounces in weight, or about the size of an egg; dip them in vinegar, and throw them into a kettle, with a dozen onions sliced, but no water. Let it stand over a very slow fire from three to four hours; then season with pepper and salt, and serve hot. Some boiled potatoes, sliced or quartered, will be a great addition; but the principal thing to be observed is that the fire be a moderate one."
 

“Feijoada is a hearty stew which is enjoyed throughout Brazil, and has such incredible popularity that it was proclaimed the country's national dish. While several types of meat are used in this stew, the name actually comes from the Portuguese word for "beans." Feijoada originated during the time Brazil was being colonized by Portugal. This dish originated in Portugal, and variations of it can be found in countries that were settled by Portuguese explorers. While the specific types of beans and the cuts of meat used can vary from one region to the next, the traditional Brazilian version uses black beans with pork and beef. Try out this simple recipe for a taste of Brazil's rich culinary heritage.

Ingredients
  • 1 pound (450 g) dry black beans
  • 4 ½ tablespoon (70 mL) olive oil
  • 1 pound (450 g) pork shoulder chunks
  • 2 large onions, sliced
  • 1 head of garlic, peeled and chopped
  • 1 pound (450 g) carne seca or corned beef chunks
  • ½ pound (225 g) fresh chorizo
  • 1 pound (450 g) linguica (smoked sausage)
  • 1 smoked ham hock or shank
  • 4 bay leaves
  • 4 cups (1 Liter) water
  • 1 14.5-ounce can (410 g) crushed tomatoes
  • Salt, to taste
Directions
  • In a pot, bring water to boil. Place black beans in second pot and pour boiling water over them.
  • Heat olive oil in large pot over medium-high heat. Cook pork shoulder until brown. Once brown, remove pork shoulder from pot, and reserve.
  • Add onions to pot and cook until brown. Make sure to stir onions. Sprinkle salt over onions. Stir in garlic and saute for few minutes.
  • Place pork shoulder back in pot. Add sausages and carne seca. Pour in enough water to cover. Add bay leaves, cover, and bring to simmer.
  • Cook for one hour. Drain black beans and add to feijoada pot. Simmer while covered until beans are tender (about 90 minutes).
  • Add tomatoes, stir well, and add salt to taste. Simmer uncovered for 2-3 hours, or until meat starts falling off ham hock.
  • Serve with white rice, collard greens, and your favorite hot sauce.”
 
I keep meaning to try that dish. There is a sizeable Brazilian community in the city and there is a few Brazilian restaurants now.
 
In 1862, Captain James M. Sanderson wrote "Camp Fires and Camp Cooking" or "Culinary Hints for the Soldier". The text includes an introduction to the tools of the cook house, various recipes utilizing the components of a soldier's rations and the "Cook's Creed", highlighting the importance of cleanliness. This recipe for Brazilian Stew is from page nine of Captain Sanderson's "Camp Fires and Camp Cooking".

Brazilian Stew

"Take shins or legs of beef, cut them into slices or pieces two or three ounces in weight, or about the size of an egg; dip them in vinegar, and throw them into a kettle, with a dozen onions sliced, but no water. Let it stand over a very slow fire from three to four hours; then season with pepper and salt, and serve hot. Some boiled potatoes, sliced or quartered, will be a great addition; but the principal thing to be observed is that the fire be a moderate one."
Trying this today.
 
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