Introduced to us by Brazilian DIL, we make 3 or 4 batches of this every year. The exact meats we use varies every time based on what we have in the freezer. Below is the ingredients in the batch we made this week. It really is a stretch to consider it for a grilling/smoking recipe, but we made and smoked the sausage and the ham hock is smoked, so I declare it legal.
Recipe shown made about 12 servings and the 2 of us ate some that night and froze 5 - 2serving batches for quick microwave meals later.
Its usually served over rice, minute rice in the case of the later meals.
Takes better part of a day, but maybe an hour or so is active time
Our method uses a pressure cooker and a crock pot, but it could easily be made in a stock pot or dutch oven.
INGREDIENTS:
METHOD:
Cut most of the meat off 2 beef shanks with marrow bones
Put items 1-8 in a pressure cooker, pressure cook 15 psi 40 minutes, depressurize naturally
While pressure cooking beans, sear items 9-12 until lightly browned and set aside
Sauté onions and garlic until soft
When pressure cooker done, dump beans into crock pot
Reserve about 1/3 of the sausage, onion and garlic
Mix rest of meats, onion and garlic in a bowl and put in crock pot along with bay leaves and cumin
Cook on low for about 5 hours
Add the remainder of the sausage, onion and garlic along with tomato paste and vinegar
Cook another 15 minutes
Remove excess hock fat and bones
Serve over a bed of rice
Nothing really exciting to take pictures of (no fire, no smoke, no grill marks, etc .), but i'm posting a few just to prove it happened
Here's the pressure cooked beans:
The loaded crock pot
The reserved sausage, onion and garlic put in right at the end to retain shape and flavor of sausage
Plated with rice
For later
Recipe shown made about 12 servings and the 2 of us ate some that night and froze 5 - 2serving batches for quick microwave meals later.
Its usually served over rice, minute rice in the case of the later meals.
Takes better part of a day, but maybe an hour or so is active time
Our method uses a pressure cooker and a crock pot, but it could easily be made in a stock pot or dutch oven.
INGREDIENTS:
- 14 oz bag black beans
- 4 cups chicken broth
- 4 cups water
- 1 piece dried seaweed
- 1/4 teaspoon baking soda
- 1 tablespoon olive oil
- 2 beef shank marrow bones with some meat
- 1 ham hock
- 1 pound kielbasa
- 2 pounds beef shank meat
- 3/4 pound beef trimmings
- 1/4 pound thick smoked beef bacon
- 2 small onions chopped
- 4 cloves garlic chopped
- 2 bay leaves
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
METHOD:
Cut most of the meat off 2 beef shanks with marrow bones
Put items 1-8 in a pressure cooker, pressure cook 15 psi 40 minutes, depressurize naturally
While pressure cooking beans, sear items 9-12 until lightly browned and set aside
Sauté onions and garlic until soft
When pressure cooker done, dump beans into crock pot
Reserve about 1/3 of the sausage, onion and garlic
Mix rest of meats, onion and garlic in a bowl and put in crock pot along with bay leaves and cumin
Cook on low for about 5 hours
Add the remainder of the sausage, onion and garlic along with tomato paste and vinegar
Cook another 15 minutes
Remove excess hock fat and bones
Serve over a bed of rice
Nothing really exciting to take pictures of (no fire, no smoke, no grill marks, etc .), but i'm posting a few just to prove it happened
Here's the pressure cooked beans:
The loaded crock pot
The reserved sausage, onion and garlic put in right at the end to retain shape and flavor of sausage
Plated with rice
For later
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