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Feijoada Completa

4 tablespoons cooking oil
2 medium onion, chopped
4 cloves garlic, crushed
1 small hot pepper, finely chopped
1 1/2 pounds hot sausage
1 1/2 pounds lean beef, in two pieces
1 1/2 pounds corned beef, uncooked, in two pieces
2 1/2 cups black beans, washed
4 cups water
2 cups grapefruit juice
1/2 cup fresh cilantro leaves, finely chopped
1 teaspoon ginger
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin

Serving Size : 10

In a large saucepan, heat oil and sauté onions, garlic, and hot peppers over medium heat 5 minutes. Add sausage and stir-fry for another 10 minutes. Add remaining ingredients, increasing water, if needed, to at least 2 inches above beans and meat. Bring to a boil. Cook over low heat 2-1/2 hours, or until meat and beans are well done. Add water if necessary (heat water before adding; cold water will toughen the beans). Meantime, prepare rice (add a medium chopped onion and two cloves crushed garlic sautéed in butter) Peel and slice three medium oranges as garnish.

To serve:
Remove meat and sausage. Slice and place on platters. Put beans in a bowl. Put rice in the center of a dinner plate, top with beans and juice, and add slices of meat and sausage. Garnish with orange slices.

NOTE:
The epitome of the Brazilian kitchen is feijoada (fay-ZHWAH-dah) - the national dish of the country. This complicated mixture of beans, salted meats, sausages, and rice is considered by inhabitants the king of all food. However, its preparation is so time consuming that the dish is hard to find in restaurants.

A number of the ingredients, such as the preserved meat called carne seca, are difficult if not impossible to find in the United States, but these can be easily replaced. For this simplified version of Brazilian feijoada... you should be able to find all the ingredients in most large food outlets.