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 lb. meat):

3 onions

10 lb. brisket and/or oxtail

as needed, chicken stock

Malagueta Salsa (yields 1 qt.):

8 tomatoes, diced

2 white onions, diced

1 cup malagueta vinegar

2 Tbsp. salt

2 cups extra virgin olive oil

Collard...