Accueil Savory Feijoada “À Brasileira

Feijoada “À Brasileira

Catégorie : SavoryUncategorized

This Feijoada recipe is the most emblematic of Brazil. It is the national dish par excellence and Brazilians are very proud of it. It is a cultural crossroads between Africa through the slaves, Portugal and the Brazilian natives (through black beans and cassava flour). The origins of this dish are very unclear. The Portuguese would have brought this dish from their colonization in Africa, the slaves (Africans) preparing this meal in Brazil (because it costs nothing with black beans, even if today the recipe is becoming more expensive) and then returning to Portugal where it is found in different forms. I offer you a version that is not set in stone, but where I give you the guidelines to succeed. An absolutely delicious dish that you will not escape if you go to Brazil!

It is important to know that there is no fixed recipe for Brazilian feijoada. You can vary the meats, the proportions, the sausages… I give my version which includes the main principles of this monumental dish. It obviously pleased a lot of Brazilian friends who served as guinea pigs. All the ingredients can be found in Brazilian stores, or on the internet in order. The feijoada contains traditionally of the feet, snouts, tails and ears of pig. Know that you can put them on. I chose not to use them (like many Brazilians) and it doesn’t change the taste. These elements are present since the time of the slaves, because they recovered the less eaten meats to put them in this dish. 

Feijoada recipe for 10 people:

-1kg of black beans
-2 smoked sausages “paio
-2 Portuguese smoked sausages
-5 bay leaves
-300g of salted pork ribs
-1 piece of smoked pork belly
-300g of fresh pork meat (chops, loin…)
-1 pig’s ear (optional, I don’t use it…!)
-1 pig’s trotter (also optional!!)
-1 package of jerked beef
-4 cloves of garlic
-2 tablespoons of oil 


Farofa:
-700g of raw cassava flour
-1/2 onion
-4 cloves of garlic
-100g of salted butter


Couve:
-3 “Galician” cabbages (or “couve” in Portuguese)
-50g of butter
-3 cloves of garlic


Rice:
-600g of white rice
-1 onion
-1 clove of garlic
-50g of butter
-twice the volume of water as the volume of rice

Here is the package of black beans:


You can find them very easily in Brazilian grocery stores (just search on the internet) or in online stores.



Put the kilo of beans in a large volume of water for a whole night. They will swell a lot!



Salted meats should be desalted, as well as beef jerky (which is actually salted too!).


Just put the meat in water and change the water regularly. You can put the meat to be desalinated the day before, because it must be soaked at least 4 hours. Do the same with other salted meats, such as salted ribs.




The next day, the beans have swollen a lot and become a little more purple.


Here are the different smoked sausages. You can always find them in Brazilian grocery stores.



For a more digestible feijoada, we can if we wish, degrease a little the fatty meats. Just put them in boiling water for 5-8 minutes (ribs, brisket, sausages…).


Remove from water, drain well and let cool. Cut the large pieces of meat. At the same time, I peel the sausages and cut them into thick slices.



Place black beans and meat in a large pot. 



Cover with water (at least 3 liters are needed!), add bay leaves. 



Let cook uncovered for at least 1 hour, keeping an eye on it. The cooking time of the meats varies according to their types. First,  the pork belly and the sausage must be well cooked. 



At this point, remove the sausages and pork belly. 



The feijoada will continue to cook with the other meats, more resistant to the cooking. Let cook for two hours. Cooking must be supervised. The feijoada changes its texture, the sauce becomes smooth. You can add water to the pot if the feijoada does not seem to be cooked and the water decreases too much.



When the feijoada is ready, peel the garlic and chop it finely. 



Put it to cook in oil.



It should start to color. 



Add the roasted garlic to the feijoada, which continues to cook.




When it’s time to serve, add the sausages and brisket.



Mix well, it’s ready! 



For the rice: wash the rice in fresh water. 



Chop onion and garlic, finely chop. 




Melt the butter and add the onions and garlic. 



When they are soft and translucent, add the rice. 



Then add two parts water to one part rice. 



Let cook for 10 minutes with a lid. Then remove it and let cook until the water has completely evaporated. You can stir occasionally to prevent the rice from sticking to the bottom.



Here are the leaves of couves, or Galician cabbage. You can find them in Portuguese vegetable markets, or you can replace it with kale leaves (or any leaf that resists better to the cooking than a salad!!). Just wash them.



Then cut them into very thin strips by squeezing together several cabbage leaves. 



Cook the chopped garlic in butter.



Add the strips of brood. The cabbage will shrink a lot during cooking, so you can fill the pan (much more than on the picture!).



When the incubator gives a little juice and it evaporates, it is ready!




There is only the farofa to prepare!


Here is the package of raw cassava flour.



Cook the half onion and garlic in the butter. 



When the mixture is slightly colored, add the cassava flour.



Then cook, stirring constantly, until the flour turns golden. Salt.



Everything is ready, all that remains is to serve. You can eat feijoada with a chili sauce, taking a little of the feijoada sauce and adding one or two chopped chilies. You can also pour a little tabasco into your plate to go faster . Feijoada is traditionally served with orange slices. We fill our plate with a little bit of everything! This dish is…delicious! 

We find ourselves with a colorful and varied dish with on one side the crispy farofa with garlic and onions.


The perfumed brood.


The feijoada with lots of pieces of meat. 


And white rice. 


A true journey in his plate!

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