Brazilian recipe
Classic Complete Feijoada (Feijoada completa)
Master the art of making a hearty, authentic feijoada. This is the perfect recipe to bring family and friends together for a generous and traditional weekend feast.
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Ingredients
1 kg black beans
500 g salted pork meat
500 g dried salted beef (carne-seca)
1 pig trotter
1 pig ear
1 pig tail
500 g fresh beef (brisket or chuck)
500 g linguiça calabresa
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 onion, chopped
Red chili pepper, minced to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh herbs (parsley and scallions) to taste
Sliced collard greens for serving
Oranges for serving
500 g salted pork meat
500 g dried salted beef (carne-seca)
1 pig trotter
1 pig ear
1 pig tail
500 g fresh beef (brisket or chuck)
500 g linguiça calabresa
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 onion, chopped
Red chili pepper, minced to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh herbs (parsley and scallions) to taste
Sliced collard greens for serving
Oranges for serving
Where to find ingredients
You can find black beans, linguiça calabresa, and dried beef at local butcher shops or specialty Latin American food aisles in supermarkets. For fresh meats, check your local butcher shop for the specific pork cuts requested.
Preparation method
- Sort the beans, rinse well under running water, and soak overnight
- Soak the salted meats in water for 24 hours to remove excess salt, changing the water several times
- On the day of preparation, boil the salted meats in water to remove any remaining salt
- In a large pot, lightly sear the fresh and salted meats in a little olive oil
- Place the beans, dried beef, and the tougher meat cuts into a pressure cooker with water
- Cook over medium heat until the ingredients begin to soften
- Cook the more tender 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 the meats into a very large and spacious pot
- Taste for salt carefully, remembering that the cured meats already season the dish
- Fry the bacon, sausage, and onion, adding them 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 salt balance
Observations
Feijoada is the most iconic dish in Brazilian cuisine. This version incorporates a variety of pork and beef cuts, resulting in a rich and flavorful broth. The secret lies in the patient preparation of the meats and the aromatic seasoning. Always serve it with white rice, sautéed collard greens, and slices of orange to balance the palate.
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