Brazilian recipe
Complete Traditional Feijoada (Feijoada completa)
Master the art of preparing an authentic, hearty feijoada. This is the perfect recipe to bring family together on the weekend with a generous, flavor-packed feast.
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Ingredients
1 kg black beans
500 g salted pork
500 g carne-seca
1 pig's foot
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 onion, chopped
Red chili pepper, chopped to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh herbs to taste
Sliced collard greens for serving
Oranges for serving
500 g salted pork
500 g carne-seca
1 pig's foot
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 onion, chopped
Red chili pepper, chopped to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh herbs to taste
Sliced collard greens for serving
Oranges for serving
Where to find ingredients
Find these ingredients at local supermarkets, specialty butchers, and fresh produce markets. Carne-seca can often be substituted with corned beef if necessary, though the original cut is preferred for an authentic result.
Preparation method
- Sort the black beans, rinse thoroughly under running water, and soak until the following day
- Wash the salted meats well to remove excess salt and soak for 24 hours, changing the water several times
- On the day of cooking, boil the salted meats in water to remove remaining salt
- In a large pot, lightly sear the fresh and salted meats in a little olive oil
- Place the beans, carne-seca, and tougher meat cuts into a pressure cooker with water
- Cook over medium heat until they start to tenderize
- Cook the softer meat cuts separately to prevent them from falling apart
- Sauté the minced garlic with a little oil or olive oil in a separate frying pan
- Transfer the beans and all meats into a large, spacious cooking pot
- Carefully taste for salt, keeping in mind that the salted meats will already season the dish
- Fry the bacon, calabresa sausage, and onion, then add to the main stew along with the garlic sauté
- Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
- Add oranges cut into quarters into the pot if desired, to help with the flavor and balance the saltiness
Observations
Feijoada stands as the most iconic dish in Brazilian culinary tradition. This recipe combines various cuts of pork and beef to create a thick, flavorful broth. The secret lies in the patient preparation of the meats and a well-balanced, aromatic seasoning. Always serve it alongside white rice, sautéed collard greens, and orange slices to perfectly balance the palate.
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