Feijoada – The Real One π§π·
Description: This recipe is the real Brazilian Feijoada, just like my mother makes it, though she keeps a secret about her 8-hour cooking process! Hailing from the Southern region of Brazil, this version might have slight differences from other parts of the country. You can choose to retain the fat for a creamier texture, and many aficionados swear by enjoying it the next day after refrigerating. For the perfect accompaniment, indulge in a Caipirinha, made with ‘cachaca’, smashed lemons, and sugar, served ice cold. Beer is also a popular choice. But be warned, after feasting on Feijoada, you’ll definitely need a cozy spot to rest! ππΉπ»
Cook Time: 4 hours
Prep Time: 8 hours
Total Time: 12 hours
Recipe Category: Beef Organ Meats
Keywords: Pork, Meat, Brazilian, South American, Weeknight
Nutritional Information (per serving):
- Calories: 661
- Fat Content: 52.1g
- Saturated Fat Content: 18.3g
- Cholesterol Content: 102.6mg
- Sodium Content: 843.4mg
- Carbohydrate Content: 21g
- Fiber Content: 7.2g
- Sugar Content: 1.4g
- Protein Content: 26.3g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | Smoked sausage |
| 1/2 | Smoked sausage |
| 1/2 | Lean bacon |
| 1/2 | Beef |
| 1/2 | Water |
| 1/2 | Black beans |
| 4 | Onions |
| 1/2 | Garlic cloves |
| 1 | Bay leaf |
| 1/2 | Salt |
| 4 | Ground black pepper |
| 4 1/2 | Pigs trotters |
| 2 | Jerked beef |
| 2 | Pork pieces |
| 2 | Bacon |
| 3 | Orange segments |
| 1 | Stewed kale |
| 1 | Cooked white rice |
| 1 | Fried pork lard |
Instructions:
-
Soak the Meats:
- Begin by soaking the smoked and salted meats in a large pan overnight.
- The next morning, drain, rinse, and soak them again until you’re ready to cook.
-
Prepare the Base:
- In a large heavy stockpot, heat oil over medium-low heat.
- Add the onions and cook until they are softened and translucent.
- Stir in the garlic and cook for an additional 3 minutes until fragrant.
- Tie the bay leaf and add it to the pot along with the dried soaked meats, fresh meats, and water.
-
Simmer the Feijoada:
- Slowly bring the mixture to a boil over medium heat, then reduce the heat and skim any fats and scum from the top.
- Allow it to simmer for 1 hour, then add the black beans, return to a simmer, and skim any scum from the top once again.
- Continue simmering for another hour.
-
Cook the Meats:
- As each piece of meat becomes fork-tender, remove it from the pot.
- Place the cooked meats on a platter, cover with aluminum foil, and keep them warm in a low oven.
- Remove all the meat and skin from the pigs’ trotters, dice it, and discard the bone. Add the meat to the beans.
- Cut the jerked beef into half-inch dice and return it to the beans.
- Continue cooking the beans for an additional 20 minutes, or until tender.
-
Final Assembly:
- Remove any excess fat or gristle from the remaining cuts of meat, then cube or slice them into bite-sized pieces.
- Arrange the sliced sausages, pork pieces, and bacon on one side of a large heated platter, and place the beans on the other side.
- Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard, and orange segments.
Enjoy your hearty and authentic Brazilian Feijoada experience! π²π§π·
