Brazilian Feijoada Stew

Submerge the tongue into a substantial container, filling it with sufficient water to completely cover the meat. Intensify heat to its highest level and maintain for several minutes before gradually decreasing it to a lower, more gentle flame. Cover the container and allow the tongue to become tender over an extended period of approximately 3 hours.

Combine a quart of water and black beans in a large cooking vessel. Ignite heat to its highest level, allowing the mixture to reach boiling point for 2 minutes. Remove from heat, cover, and permit it to rest for an hour.

Once the tongue has achieved tenderness, carefully remove it from the liquid and plunge it into an icy bath to stop the cooking process. Carefully make a longitudinal incision in the tongue's skin, peel it off, and discard the outer layer. Slice the tongue into thin strips of approximately 1/4 inch in thickness, and incorporate it along with dried beef, chourico, and bacon into the beans. Add water as necessary to ensure adequate coverage before bringing the mixture to a boil over high heat. Gradually decrease the heat to a lower, more gentle flame and cover the container, allowing it to simmer for 1 hour.

Heat a generous amount of vegetable oil in a saucepan over medium heat, and stir in minced garlic and onion. Continue cooking until the onion has softened and turned translucent before adding diced jalapeno and tomato to the mixture. Season with salt and cayenne pepper, then cook until the vegetables have softened, approximately 5 minutes. Remove from heat and stir half of the cooked vegetables into the beans. Continue cooking the beans until they have achieved tenderness, approximately 1 hour more.

Upon achieving tender consistency, remove half a cup of beans and mash it with some of the cooking liquid to create a sauce. Stir in the reserved vegetables, allowing them to blend seamlessly into the beans.

To present the dish, arrange the cooked tongue and sausage onto a serving platter, pouring the sauce over the top. Garnish with orange slices before serving the remaining beans in a separate bowl.