How To make Feijoada
3 c Dried black beans
Water 1 lb Carne seca (sun-cured salted
-beef) 2 lb Raw smoked tongue
1/2 lb Linguica defumada
-(Portuguese sausage) 1/2 lb Chuck beef
1/2 lb Salt pork
Salt & freshly ground black -pepper 2 lg Cloves garlic, chopped
2 ts Shortening
Wash the beans well & soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water & cook, covered, adding water as needed, until the beans are tender, or about 2 1/2 hours. As soon as the beans are cooking, begin adding the other ingredients. Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue & cut it into large cubes. Cover with water & bring to a boil. Simmer 2 minutes, drain, & add to beans. Prick the sausages with a fork, cover with water, boil a few minutes, drain, & add to the beans. Cut the chuck in half & add to the beans. Cut the salt pork into 1/2" slices & add to the beans. Season the stew with salt & pepper. When the beans are tender, brown the garlic lightly in the shortening. Add about 1 cup of the beans, mash, & return to the large pot of beans. Adjust the seasonings. Remove the pieces of meat to a hot platter & turn the beans into a chafing dish or bowl. Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, & hot rice. Cook the rice according to package directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2 cups uncooked, long-grain rice.
How To make Feijoada's Videos
???? Delicious Brazilian Feijoada Recipe: A Taste of Brazil's Culinary Delight! | Teach a Man to Fish
Get ready to embark on a culinary journey to Brazil with our mouthwatering Feijoada recipe! In this video, we'll show you step-by-step how to recreate this iconic Brazilian dish in your own kitchen. From selecting the perfect ingredients to mastering the cooking techniques, our expert chef will guide you through it all.
Feijoada is not just a meal; it's a celebration of flavors, culture, and tradition. This hearty and savory stew, packed with black beans, various cuts of pork, and an array of aromatic spices, is the epitome of Brazilian cuisine. Whether you're a seasoned chef or a kitchen novice, our recipe is designed to be easy to follow, ensuring that your Feijoada turns out absolutely scrumptious!
Join us on this culinary adventure and impress your friends and family with a taste of Brazil. Be sure to watch until the end for some pro tips and secrets to take your Feijoada to the next level. Don't forget to hit that 'Like' button, subscribe for more delicious recipes, and share this video with fellow food enthusiasts. Let's bring the flavors of Brazil to your kitchen today! ????????????????????????
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Ingredients:
Black beans
Chicken broth
Water
Onion
Smoked Sausage
Pork (Country Ribs, Salt Pork, Bacon, Pork Loin)
Beef (Chuck Roast, London Broil)
Basil
Garlic
Salt
Pepper
Habanero (optional)
Parsley
Rice
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Brazilian feijoada ???????? First time trying!
#brazil #feijoada #porkrecipe #stew
Feijoada: the most popular dish in Brazil
Learn how to make this amazing Brazilian typical dish, with Chef Adelaide Engler
Feijoada (Feijoada à Transmontana: Portuguese Bean and pork Stew)
GET THE RECIPE:
2 pounds pork shoulder or pork butt
2 pounds pork feet, knuckle or shank
8 oz pork belly or uncured bacon
1 pound chourico or linguiça sausage
1 pound dry red beans or 4 cans of bean
1 yellow onion diced
1 head of cabbage chopped
3 carrots chopped
1/4 cup extra-virgin olive oil
1 cup white wine
1 bulb garlic chopped
1 TBSP paprika
4-6 bay leaves
1 can diced tomatoes (salt and pepper)
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Brazilian + Chinese: How I Cook Feijoada Chinêsa
Feijoada is one of the first things I ever learned how to cook. The ultimate comfort food, this Brazilian dish is all I ever want to eat. Here's how to make my version.
Ingredients
1lb black beans, dried (optional soak a portion of them overnight and grind them)
2 ham hocks, quartered by your butcher
2 smoked pork neck bones
1 tail, 3 ears (optional)
1 large white onion, diced
8 cloves of garlic, minced
1/2 bottle white wine (optional)
5 Chinese sausages sliced
1 orange, halved with one half in slices
3 bay leaves
3 tbsp aniseed
3/4 lb bacon, sliced
Ginger Scallion Oil Farofa (basic)
1 cup of cassava flour
1/4 diced onion
2 tsp butter
2 tbsp ginger scallion oil
Directions
Parboil all the bones and raw meat with the anise seed for 5 minutes, strain, rinse and set aside
In the cleaned pot render the fat out of the bacon until enough oil has collected and add in the onions and the garlic
Sauté the onions and garlic till they soften and start to brown and then add the wine if using to deglaze
Add in the parboiled meat and bones and allow to steam and simmer in the wine for about and hour add water if necessary
Optional: Once the meat has cooked and softened, remove and separate the meat from the bones and feet before adding the meat back to the pot, this is just to make eating easier
Add in the beans, the bay leaves, the sausage and bring to a boil before reducing heat and simmering for 2.5 hours
Prepare your farofa by sautéing the onions in butter and then adding the farofa and oil and mixing until the flour has absorbed the oil and toasted
Serve the feijoada over rice with farofa on top of that with a slice or orange
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FEIJOADA - How to Make Feijoada - The National Dish of Brazil
For Brazilians there is no better comfort food than FEIJOADA. Follow this recipe to make a delicious black bean stew/ Feijoada. Also included in the video the recipe for a few side dishes FAROFA (Toasted cassava Flour) and Sauteed Kale. #brazilianfood
FEIJOADA Ingredients:
1 lb of Black Beans
1 yellow onion
4 cloves of garlic
12 oz of Smoked Kielbasa Sausage (or smoked Linguica)
6 strips of bacon
1 slab of pork ribs
Cumin powder
Smoked Paprika
Salt
Black pepper
3 Bay leaves
4 cups of chicken stock (optional)
water
FAROFA Ingredients:
4 strips of bacon
1/2 yellow onion
1/4 red bell pepper
2-3 garlic cloves
6-8 olives
3 eggs
1 to 1 1/2 cups of Brazilian cassava flour
Chopped parsley
Salt and black pepper to taste
Sauteed kale Ingedients:
2-3 garlic cloves
2 tablespoons of butter
olive oil
1 bunch of sliced kale (thick stalks removed)
salt and black pepper to taste.