Looking for a feijoda recipe
Hi, I finally went to Casa restaurant in NY and I had the feijoda which was as good as the feijoda I've had in Brazil. I now have a hankering to try my hand at making it and I've been looking online for recipes, but I haven't found any that I feel would be reliably good. I could be wrong about the recipes, because I wouldn't know a semi-okay recipe from an amazing one when it comes to Brazilian cooking. Any suggestions or recipes? Thanks.
I saw the same recipe in my earlier search. I found a similar one to this on Saveur.com. It looked promising except for the tomatoes in the cooking. I was under the impression that there were no tomatoes used when cooking the meats. The tomatoes only were used as an accompaniment alongside the farofa, oranges and collard greens. On Saveur.com, I noticed that someone else made the made the same point about the tomatoes. I dunno.
Here is another recipe for Brazil's National dish
If you can use Denda Oil (palm) in place of the vegetable oil
1 pound sweet Italian sausage, pricked in several places
1 pound smoked pork tongue (optional)
1 pound dried beef (carne seca or tasajo)
2 pig’s feet, split lengthwise (4 or 6 peaces)
2 pounds first-cut beef brisket (boneless pork loin)
2 pounds dried black turtle beans
1 pound sliced lean smoked bacon
2 pound smoked pork chops (or smoked pork butt)
1 pound Portuguese linguica (or kielbasa sausage)
1 large onion, finely chopped
10 cloves garlic, chopped
1 large bunch of cilantro
1 teaspoon of cumin
4 tablespoon of vegetable oil
Salt and Pepper
3 cups long-grain rice, farofa collard greens, juicy oranges cut into wedges, various pickled chili peppers
How to Prepare
1 - Soak the dried beef and the smoked tongue in cold water to cover for at least 5 hours or overnight. Drain and rinse before cooking.
2 - In a large pot (a large will be necessary), blanch the pig's feet and or the ears in water to cover over medium heat for 25 minutes.
3 - In a large skillet, add the sliced bacon and heat for 5 min (the stir-fried bacon will yield the bacon oil) Then add all the meat, except the pork feet and/or ears, and bring it to over high heat for 10 or 15 min . After it is stir fried, discard the oil (not the bacon) and set aside all meat.
4 - In a 5-quart stockpot, combine the beans and all the meat (including the pig's ears and feet), but except the sausage. Add the cumin and the cilantro, enough water to cover the beans and the meat by 2 1/2 inches, and bring to boil. Skimming, and reduce the heat to medium- low, cover, and simmer for 1 1/2 hours. Important: Pay attention the level of liquid, adding more cold water if is necessary (1 or 2 times maximum) to maintain the water level in the first 45 min.
5 - Add the reserved Italian sausage and the linguica or kielbasa. Continue cooking until the beans and all the meats are very tender, about 45 min to 1 hour. In a large skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and garlic and cook, stirring until the onions is soft, about 7 minutes. Remove about 2 cups of beans from the liquid in the pot and add them to the skillet. Mash the beans right in the skillet with a fork, and pour the contents of the skillet back into the pot. Add salt & black pepper to taste, and cook for another 20 minutes.
To serve restaurant style, take a slotted spoon and remove all the meat from the pot. When cool enough to handle, cut the sausages into thick slices. Cut all the other meats into serving portions. Arrange all the meat on a large platter and place the beans with some of its liquid in a large serving bowl. Serve beans with the accompaniments.
I've never been to Brazil .... but:
¾ pound dry black beans
½ pound roasted pork shoulder (carnitas), chopped
½ pound thick bacon slices, diced
2 smoked ham hocks
1 ½ cups chopped onion
2 garlic cloves, chopped
Sachet made up of:
2 bay leaves, crushed
1 teaspoon coriander seeds, crushed
salt and pepper to taste
chopped fresh cilantro
chopped fresh parsley
1. Soak the black beans overnight in large pot.
2. Prepare a pot of heated chicken broth, at least two cups, and maintain as stand-by heated stock.
3. Heat a dutch over or large pan over medium low heat. Deposit bacon pieces in the hot pan and render fat (approx. 2 minutes) then add ¾ cup of the chopped onion. Cook until bacon is tender crisp and onions are transparent. Add garlic, stir constantly and cook for 1 – 2 minutes, being careful not to brown the garlic. Set aside.
4. Drain the beans and return to their pot. Add enough of the heated chicken broth to cover them to the depth of approx. 2 ½ – 3 inches, bring to a boil, then reduce heat to simmer. Add the sachet. Simmer for 1 ½ – 2 hours or until the beans are tender. Add small amounts of chicken stock as needed throughout cooking to keep them covered and prevent them from cooking dry.
5. Meanwhile, put the ham hocks and the remainder of the onion in a pot, pour in enough stock to cover the cook at low boil for 1 – 1 ½ hours or until the meat is easily removed from the bone. Simmer the remaining liquid to reduce by half.
6. When the beans are just tender, (careful not to overcook) remove the sachet and combine the beans in the dutch oven/large pot with the bacon/onion/garlic mixture. Add the ham hock and the reduced stock.
7. Add the pork shoulder/Carnitas; stir
8. Salt and pepper to taste. Simmer over low heat for 30 minutes, plate, top with chopped cilantro and chopped parsley, drizzle with fresh lime juice.
9. Variation: Add a dollop of goat cheese on top of each serving.