Feijoada, Brazil's national dish. The Brazilian feijoada that I made my own version of (feijoada brasileira) is typically prepared with black beans (also white, pinto and red beans), a variety of salted pork or beef products, such as pork trimmings (ears, tail, feet), bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue). This stew is traditionally prepared over low fire in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew. As dictated in my notes, I streamlined the tradition to facilitate what was readily available in a typical North American supermarket. I will revisit this dish at a later date and make it Old-School style!
Category: Soups, Stews and Chili
Cuisine: Brazilian
3 Tbsp Olive Oil
1 Pound Beef Stew Meat seasoned with salt and pepper
1 Pound Pork Shoulder seasoned salt and pepper; left whole and shredded at the end of cooking, or cut into chunks
1 Package Thick Sliced Bacon (12 ounce) cut into small pieces
2 Large Onions sliced
1 Bunch Cilantro chopped
1 Can Diced Tomatoes (14 1/2 ounce)
freshly ground white pepper
5 Cloves Garlic minced
7 Ounces Cured Hard Chorizo Sausage (Spanish Chorizo or other cured sausage); sliced
1/2 Pound Smoked Sausage such as linguica or kielbasa, sliced
1/4 Cup Orange Juice
2 Cans Black Beans (15 ounce)
1/2 Teaspoon Black Pepper
Salt to taste
2 Beef Bouillon Cubes
1 Tablespoon Chili Powder
1 Tablespoon Red Wine Vinegar
Water
Hot sauce according to heat preference
1 Whole Orange washed and cut into slices
A family favourite - I make it in big batches for the freezer. Nicknamed in our house - Thunder Stew.
MamaDolsonLots of flavour. High protein treat. Leftovers eat very well.
MamaDolson
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