Brazilian Feijoada

Name: Brazilian Feijoada
Prep time: 1 d 3 h
Cook time: 1 d 3 h
Total time: 1 d 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 bay leaves; 454 grams beef stew meat, top round or chuck, cut into 2-inch cubes; 237 milliliters chicken broth; 454 grams linguica or Spanish chorizo sausage, cut into 2-inch pieces; 10 servings Cooked white rice, for serving; 4 garlic cloves; 4 garlic cloves, minced; 10 servings Hot sauce; 2 bunches collard or kale greens, about 2 pounds; 10 servings Kosher salt and freshly ground black pepper; 907 grams dried black turtle beans, picked through and rinsed; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 2 oranges, peeled and cut in segments; 454 grams pork ribs, separated into individual ribs; 454 grams salt cured beef, such as carne seca or corned beef; 227 grams salt pork, cut into 1-inch cubes; 1 serrano pepper, halved; 454 grams smoked ham hocks; 1 medium white onion, chopped

Brazilian Feijoada requires about 27 hours from start to finish. This recipe serves 10. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains about 55g of protein, 60g of fat, and a total of 974 calories. It is a good option if you're following a gluten free and dairy free diet. A mixture of garlic cloves, salt cured beef, turtle beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as an affordable main course. Brazilian Feijoada, Brazilian Vegetable Feijoada, and Brazilian Feijoada (Vegetarian) are very similar to this recipe.

Instructions

Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator. In a separate bowl, soak the salt cured beef in cool water to cover to tenderize the meat, do this overnight also but change the water a couple of times.

Ingredients you will need

Beans

Water

Beef

Meat

Salt

Equipment you will use

Bowl

Drain the beans and carne seca; cut up the cured beef into chunks.

Ingredients you will need

Beans

Beef

Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render out the pork fat and soften the vegetables.

Ingredients you will need

Bay Leaves

Vegetable

Salt Pork

Pork Fat

Garlic

Onion

Pepper

Cooking Oil

Equipment you will use

Pot

Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans. Cover with just enough cold water to cover (about 21/2 quarts). Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.

Ingredients you will need

Black Beans

Ham Hock

Sausage

Water

Beef

Ribs

Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.

Ingredients you will need

Ham Hock

Seasoning

Beans

Cream

Meat

Beef

Stew

Ham

Equipment you will use

Pot

To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink this is traditionally done to get the palate prepared for the feijoada.

Ingredients you will need

Hot Sauce

Broth

Drink

Shot

Equipment you will use

Ladle

Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice.

Ingredients you will need

Orange Slices

Collard Greens

White Rice

Equipment you will use

Bowl

To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.

Ingredients you will need

Collard Greens

Greens

Water

Roll

Salt

Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green.

Ingredients you will need

Collard Greens

Water

Equipment you will use

Pot

Drain the greens well.

Ingredients you will need

Greens

Heat a large deep skillet over medium flame and coat with the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and saute for 2 minutes to soften.

Ingredients you will need

Garlic

Add the blanched greens and toss well with the oil and garlic.

Ingredients you will need

Garlic

Greens

Cooking Oil

Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve with the feijoada.

Ingredients you will need

Salt And Pepper