Brazilian recipe
Authentic Brazilian Feijoada: A Complete Step-by-Step Guide (Feijoada tradicional brasileira)
Learn how to prepare an authentic Brazilian feijoada featuring tender black beans, a selection of pork cuts, and an irresistible seasoning perfect for gatherings.
0.0 / 5 by 0 Reviews
Ingredients
1/2 kg salted pork ribs
250 g smoked Portuguese sausage (linguiça portuguesa)
1 kg dried black beans
1 cleaned pig's trotter
1 cleaned pig's ear
1 cleaned pig's tail
1/2 kg desalted jerked beef (carne seca)
2 tablespoons oil
1 salted pig's tongue
4 tablespoons chopped onion
4 minced garlic cloves
100 g smoked bacon
1 whole paio sausage
2 bay leaves
250 g smoked Portuguese sausage (linguiça portuguesa)
1 kg dried black beans
1 cleaned pig's trotter
1 cleaned pig's ear
1 cleaned pig's tail
1/2 kg desalted jerked beef (carne seca)
2 tablespoons oil
1 salted pig's tongue
4 tablespoons chopped onion
4 minced garlic cloves
100 g smoked bacon
1 whole paio sausage
2 bay leaves
Where to find ingredients
You can find black beans, smoked sausages like linguiça, and specialty pork cuts at Latin American grocery stores or local butcher shops. As a substitute for harder-to-find cuts, you may use various types of smoked ribs or high-quality thick-cut bacon.
Preparation method
- Soak the salted meats in cold water for at least 12 hours, changing the water several times during this period to remove excess salt.
- After the soaking time, drain the meats, rinse them thoroughly, and set aside.
- In a large pot, add the black beans, the salted meats, the trotter, the ear, the tail, the tongue, the bacon, and the paio.
- Cover the ingredients with water, add the bay leaves, and simmer over low heat for about 2 to 3 hours, or until all the meats are tender.
- In a separate skillet, heat the oil and sauté the garlic and onion until they are lightly golden.
- Remove a ladleful of the cooked beans from the main pot, mash the grains, and mix them into the onion and garlic sauté.
- Add a few spoonfuls of the cooking broth to the sauté, mix well, and let it boil for a few minutes.
- Pour this mixture into the large pot of feijoada to thicken the broth.
- Taste for salt, adjusting carefully if necessary, as the meats may retain a residual amount of salt.
- Cook for an additional 30 minutes to ensure the flavors are fully incorporated before serving.
Observations
Feijoada stands as the most iconic dish in Brazilian cuisine, firmly established as a symbol of family gatherings and hospitality. This recipe utilizes classic cuts of pork and black beans, resulting in a dense, rich stew full of flavor and texture. The secret lies in the salt-removal process for the meats and the slow-cooking method, which allows all ingredients to harmonize, creating a thick, comforting broth.
Ratings and comments