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How To Make Brazillian Feijoada

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Keith Lorren's Brazilian Feijoada Recipe & sautéed Collard Greens
Ingredients
  Black beans 2 Pound, picked through and rinsed
  Extra-virgin olive oil 2 Tablespoon
  Pork belly 1⁄2 Pound, cut into 1-inch cubes
  Bacon strips 4
  Ham hocks 1 Pound, smoked
  Ham neckbone 1⁄4 Pound, smoked
  Pork ribs 1 Pound (separated into individual ribs)
  Pork parts 1⁄8 Pound (pork foot, ear, tongue)
  Lean beef stew meat 1 Pound, cut into 2-inch cubes
  Lean pork 1 Pound
  Salt cured beef 1⁄2 Pound
  Hot sauce 1 Cup (16 tbs)
For seasoning paste
  Garlic 6 Clove (30 gm)
  Brazilian chorizo sausage 1 Pound, cut into 2-inch pieces
  Bay leaves 3
  Scotch bonnet pepper/Serrano pepper 1⁄2 , seeded
  White onion 2 Medium, chopped
  Bell pepper 1 Large, chopped
  Complete seasoning 2 Tablespoon (Keith's)
For making saut ed collard greens
  Collard greens 2 Pound
  Extra-virgin olive oil 4 Tablespoon
  Garlic 5 Clove (25 gm)
  Complete seasoning 2 Teaspoon (Keith's)
  Salt 1 Teaspoon
For garnishing
  Parsley 1 Cup (16 tbs), chopped
  Complete seasoning 1 Teaspoon
Directions

GETTING READY
1. Starting a day ahead, rinse dried beans and soak covered with cold water in a large bowl. In a separate bowl, soak the salt cured beef, pigtail in cool water overnight also but change the water a couple of times.
2. For making seasoning paste – chop onion, green bell pepper and garlic. Place that in a plate.
3. Chop scotch bonnet pepper. Place in onion plate; add in Keith's Complete Seasoning and bay leaves.
4. Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, sauté the chorizo and add in the seasoning mixture.
5. For making Sautéed Collard Greens - cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
6. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are cut.
7. Fill the sink with water and salt, the salt helps to remove any impurities.
8. Wash the collards thoroughly to remove the grit, 3 times, until the water runs clear.
9. Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well. And soak in ice water
10. Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and sauté for 2 minutes to soften.
11. Add the blanched greens and toss well with the oil, Keith's complete seasoning, and garlic.

MAKING
12. In a large pot filled with water, add the ham hocks, pig tail, smoked neck bone, sausage, ribs, cubed beef, lean pork, pork tail, pork parts, and carne seca.
13. Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 30 minutes, stirring now and again.
14. Drain the water from the pot.
15. Refill the pot and bring to a boil and return the meat to the pot. Simmer for 60 minutes.
16. For making beans – fill the pot with water and add in beans, cook for 120 minutes on low heat covered with lid.
17. Add the meat to the beans.
18. Mash about 1 cup of the beans against the side of the pot to cream them out.
19. Give the stew a good stir, taste and check for seasoning.

SERVING
20. Serve feijoada in large wide bowls, garnished with parsley and keith's complete seasoning, accompanied by sautéed collard greens.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Brazilian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Stew
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes
Servings: 
10
Subtitle: 
Brazilian Black Bean Soup with Meat
Classic Brazilian soup. This video prepare authentic black bean soup which incorporates a wide variety of meat from pork to beef. Loaded with the traditional taste, this dish has the rich and smoky flavor making it an absolute gourmet's delight. Serve this with brown rice, and you will smell the warmth and passion of Brazil instantly.

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