Feijoada

Feijoada

From: Chef John Manion, La Sirena Clandestina, Chicago. Yield: varies.

Feijoada (per serving):
3 oz. slice of brisket
1 segment braised oxtail
4 oz. piece of grilled linguica
3 oz. steamed white rice
4 oz. black beans
2 oz. collard greens
1 Tbsp. malagueta salsa
2 oz. farofa (prepared side dish made with manioc flour)
as needed for garnish, scallions

Feijoada Braise (yields 10

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