Brazilian recipe
Traditional Brazilian Feijoada: A Complete Recipe (Feijoada)
Master the art of an authentic feijoada, featuring tender pork cuts, a rich, hearty broth, and perfectly creamy black beans for an unforgettable meal.
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Ingredients
1/2 orange with peel
400 g pork ribs, cubed and desalted
150 g bacon, chopped
300 g fresh or desalted pork loin, chopped
2 paio sausages
1 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 desalted pork knuckle
400 g desalted pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig's trotter
300 g desalted dried beef (carne-seca)
400 g desalted pork ear
3 garlic cloves, roughly chopped
400 g pork ribs, cubed and desalted
150 g bacon, chopped
300 g fresh or desalted pork loin, chopped
2 paio sausages
1 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 desalted pork knuckle
400 g desalted pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig's trotter
300 g desalted dried beef (carne-seca)
400 g desalted pork ear
3 garlic cloves, roughly chopped
Where to find ingredients
Find fresh pork cuts and sausages at local butchers or supermarket meat counters. Black beans and aromatics are available at any grocery store. Substitute carne-seca with biltong or salt-cured beef if unavailable, and use high-quality smoked sausage for paio if necessary.
Preparation method
- Ensure all salted meats are properly desalted before beginning.
- In a large pot, sear the pork loin and ribs until browned for approximately 6 minutes.
- Remove and set aside.
- In the same pot, fry the bacon until golden and it has rendered its own fat.
- Add the onion to the bacon, sautéing until translucent and scraping the bottom of the pot well to release the flavors.
- Add the garlic and bay leaves, sautéing for another 5 minutes.
- Add the drained beans to the pot and mix well.
- In a separate pot, boil the tougher cuts (pig's trotter, knuckle, tail, ear, and dried beef) to remove impurities.
- Drain and transfer them to the pot with the beans.
- Cover the ingredients with water, adjust the salt, and bring to a boil over high heat.
- Reduce the heat, partially cover, and cook for 3 hours, regularly removing the foam that forms on the surface.
- After 1 hour and 15 minutes, remove the dried beef from the pot, cut it into cubes, and set aside.
- At the end of the cooking time, incorporate the reserved loin and ribs, the parsley, and the half orange.
- After an additional 30 minutes, remove the orange from the pot and discard it.
- When the loin is tender, remove it from the pot, slice into cubes, and set aside.
- Cook the sausages whole for 15 minutes, then slice into rounds and return to the pot.
- Return the cubed dried beef and loin to the mixture, letting everything cook until the beans are soft and the broth has thickened.
- Add boiling water if necessary during the process.
Observations
Feijoada is an iconic centerpiece of Brazilian cuisine, marrying the robustness of pork with the deep, earthy flavors of slowly simmered black beans. This preparation relies on patient, low-heat cooking to ensure that every ingredient retains its ideal texture while the broth reduces to a perfect, velvety consistency. It is a dish that honors culinary tradition, serving as the ultimate centerpiece for large family gatherings that demand a substantial, aromatic, and deeply comforting meal.
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