Brazilian recipe
Traditional Brazilian Feijoada
Feijoada is an iconic staple of Brazilian cuisine. This rich and hearty stew is the perfect choice for large family gatherings.
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Ingredients
1 kg black beans (soaked for at least 4 hours)
1 pé de porco (pig's trotter), desalted
1 joelho de porco (pork knuckle), desalted
400 g rabo de porco (pork tail), desalted
400 g orelha suína (pig's ear), desalted
300 g carne-seca (cured dried beef), desalted
300 g pork loin (fresh or desalted)
400 g pork ribs (fresh or desalted, cubed)
2 linguiça calabresa (cured smoked sausage)
2 paio (cured smoked sausage)
150 g bacon
2 tablespoons lard (or vegetable oil)
1 onion, chopped
3 cloves garlic, coarsely chopped
2 bay leaves
1/2 orange with peel
1 bunch parsley, chopped
Salt to taste
1 pé de porco (pig's trotter), desalted
1 joelho de porco (pork knuckle), desalted
400 g rabo de porco (pork tail), desalted
400 g orelha suína (pig's ear), desalted
300 g carne-seca (cured dried beef), desalted
300 g pork loin (fresh or desalted)
400 g pork ribs (fresh or desalted, cubed)
2 linguiça calabresa (cured smoked sausage)
2 paio (cured smoked sausage)
150 g bacon
2 tablespoons lard (or vegetable oil)
1 onion, chopped
3 cloves garlic, coarsely chopped
2 bay leaves
1/2 orange with peel
1 bunch parsley, chopped
Salt to taste
Where to find ingredients
You can find black beans, pork cuts, and traditional smoked sausages like calabresa or paio at specialty butcher shops, well-stocked supermarkets, or international food markets.
Preparation
- Ensure all salted meats are ready for use
- If necessary, desalt them the day before
- Melt the lard in a large pot
- Sear the whole pork loin along with the pork ribs
- Turn them for about 6 minutes until they are evenly browned
- Remove these meats from the pot and set aside for later use
- In the same pot, brown the bacon until it releases its fat and becomes crispy
- Add the onion and a little more lard
- Sauté well while scraping the bottom of the pot to incorporate the flavor of the previously seared meat
- Add the garlic and bay leaves
- Sauté for another 5 minutes
- Incorporate the drained black beans and mix well
- Quickly boil the tougher cuts of meat—the trotter, knuckle, tail, ear, and dried beef—in a separate pot of water to remove impurities
- Transfer all of them to the bean pot
- Cover the ingredients with water
- Season with salt
- Bring to a boil over high heat
- Once boiling, reduce the heat
- Partially cover the pot and cook for 3 hours
- Skim off any foam that rises to the surface
- After 1 hour and 15 minutes, check the dried beef
- As soon as it is tender, remove it from the pot, cut into cubes, and set aside
- After the 3-hour mark, return the loin and ribs to the pot
- Add the parsley and the half orange
- Remove and discard the orange after 30 minutes
- As soon as the loin is tender, remove it as well, chop into cubes, and set aside
- Add the whole smoked sausages to the pot to cook
- After 15 minutes, remove the sausages
- Cut them into slices and return them to the pot along with the reserved pieces of loin and dried beef
- Finish cooking until the beans are soft and the broth has thickened
- Add a little boiling water if necessary
Notes
The secret to an excellent feijoada is cooking without rush. This long, slow simmer allows the meats to become incredibly tender and the broth to reach a thick, velvety consistency. Once the beans are soft and the sauce has thickened, simply adjust the seasoning and serve. Important tip: try to purchase meats that are already desalted to save time, or remember to begin the desalting process well in advance.
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